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The ultimate Indian snack! This recipe guides you through creating perfectly crispy, flaky pastry filled with a savory, spiced potato and pea mixture. An irresistible treat for tea time or as an appetizer, best served hot with tangy chutneys.
For 4 servings
Prepare the Dough
Prepare the Filling
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The ultimate Indian snack! This recipe guides you through creating perfectly crispy, flaky pastry filled with a savory, spiced potato and pea mixture. An irresistible treat for tea time or as an appetizer, best served hot with tangy chutneys.
This punjabi recipe takes 60 minutes to prepare and yields 4 servings. At 447.11 calories per serving with 8.96g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Stuff the Samosas
Fry the Samosas
Replace the potato filling with minced chicken or lamb (keema), crumbled paneer, or a mix of lentils (dal).
For a lower-calorie option, brush the assembled samosas with oil and bake at 200°C (400°F) for 20-25 minutes or until golden brown. You can also use an air fryer at 180°C (350°F) for 15-20 minutes.
For a slightly healthier pastry, you can make the dough using half all-purpose flour and half whole wheat flour (atta).
The potato filling is a good source of complex carbohydrates, which provide sustained energy to the body.
Spices like cumin, carom seeds (ajwain), and ginger are traditionally known in Ayurveda to aid digestion and reduce bloating.
The use of various spices like coriander and chili, along with ginger and cilantro, provides a range of phytonutrients and antioxidants that help combat oxidative stress.
A single medium-sized fried samosa contains approximately 250-300 calories, depending on its size and the amount of oil absorbed during frying.
Samosas are typically deep-fried and made with refined flour, making them high in calories and fat. They are best enjoyed as an occasional treat rather than a regular part of a healthy diet. The filling itself contains nutritious ingredients like potatoes, peas, and spices.
Yes. You can prepare and stuff the samosas, then arrange them on a tray without touching each other and freeze them. Once frozen, transfer them to a freezer-safe bag. You can fry them directly from frozen, just add a few extra minutes to the frying time.
This usually happens for two reasons: the dough was too soft, or the oil temperature was too low when you started frying. A soft dough absorbs more oil, and oil that isn't hot enough will make the pastry greasy instead of crisp.
Absolutely. For a healthier version, brush the samosas with a little oil and bake at 200°C (400°F) or air-fry at 180°C (350°F) until golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.