Meal Prep · North Indian
Samosa
Crispy, savory pastry pockets filled with spiced potatoes and peas, a beloved North Indian snack.
Ingredients
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Step-by-step- Prepare the dough: In a large bowl, combine flour and salt. Add ghee/oil and rub into the flour until crumbly. Gradually add cold water and knead into a firm, smooth dough. Cover and let rest for 30 minutes.
- Prepare the filling: Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter. Add ginger-garlic paste and green chili, sauté for 1 minute. Add turmeric powder, coriander powder, and garam masala, cook for 30 seconds.
- Add mashed potatoes and green peas to the pan. Mix well, season with salt and amchur. Cook for 5-7 minutes, stirring occasionally, until the moisture evaporates. Stir in fresh coriander leaves and let the filling cool completely.
- Shape the samosas: Divide the dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long. Cut each oval in half to form two semi-circles.
- Take one semi-circle, wet the straight edge with water. Bring the two ends of the straight edge together to form a cone, pressing firmly to seal. Fill the cone with 1-2 tablespoons of the potato mixture.
- Apply a little water to the top edge of the cone. Gently pleat one side of the seam and press the edges together to seal the samosa, forming a triangular shape. Ensure it’s tightly sealed to prevent filling from coming out during frying.
- Heat oil for deep frying in a heavy-bottomed pan over medium-low heat. The oil should not be too hot initially. Gently slide the shaped samosas into the oil, frying in batches to avoid overcrowding.
- Fry the samosas on medium-low heat for 15-20 minutes, turning occasionally, until they are golden brown and crispy. The slow frying ensures even cooking and prevents bubbles on the crust.
- Remove the samosas with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with green chutney, tamarind chutney, or ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 8 g |
| Carbohydrates | 50 g |
| Fat | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked samosas in an airtight container. For best texture, reheat before serving.
Freezer Up to 3 months
Unfried samosas can be frozen on a tray until solid, then transferred to a freezer bag. Fry directly from frozen, increasing frying time slightly. Cooked samosas can also be frozen and reheated in an oven or air fryer.
Reheat Oven/Air Fryer
For best crispness, reheat cooked samosas in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-8 minutes, until heated through and crispy.
Chef’s Corner
- The key to crispy samosas is a firm dough and frying them on low heat. A firm dough prevents the samosas from absorbing too much oil, and slow frying ensures they cook evenly and become perfectly crisp.
- Ensure the potato filling is completely cooled before shaping the samosas. Warm filling can make the dough soggy and difficult to work with, leading to burst samosas during frying.
- Don’t overcrowd the frying pan. Fry samosas in small batches to maintain the oil temperature and ensure even browning. This also prevents them from sticking together.
