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Crispy, golden-brown pastry filled with a savory spiced potato and pea mixture. This classic Indian snack is a crowd-pleasing favorite, perfect with mint chutney for tea time or as an appetizer.
For 6 servings
Prepare the Samosa Dough (35 minutes)
Prepare the Spiced Filling (15 minutes)
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Crispy, golden-brown pastry filled with a savory spiced potato and pea mixture. This classic Indian snack is a crowd-pleasing favorite, perfect with mint chutney for tea time or as an appetizer.
This north_indian recipe takes 70 minutes to prepare and yields 6 servings. At 382.29 calories per serving with 7.87g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Fill the Samosas (20 minutes)
Fry the Samosas to Perfection (25 minutes)
Serve Hot
For a lower-fat version, bake the samosas. Brush them lightly with oil and bake at 200°C (400°F) for 20-25 minutes, or until golden and crisp. You can also use an air fryer at 180°C (350°F) for 15-20 minutes.
Create a paneer samosa by adding crumbled paneer to the potato mixture. For a non-vegetarian option, use spiced minced meat (keema) as the filling.
For a dessert samosa, fill the pastry with a mixture of khoya (milk solids), nuts, and sugar, then fry and dip in sugar syrup.
The potato filling is rich in complex carbohydrates, which provide a steady release of energy to keep you active.
Spices like ajwain (carom seeds), ginger, and cumin are traditionally known to aid digestion, reduce bloating, and improve gut health.
The blend of Indian spices like turmeric, coriander, and cumin provides a variety of antioxidants and phytonutrients that help combat inflammation and cellular damage.
A single medium-sized fried vegetable samosa contains approximately 250-300 calories. A serving of two pieces would be around 500-600 calories, primarily from carbohydrates in the pastry and potatoes, and fat from the ghee and deep-frying oil.
While delicious, traditional vegetable samosas are deep-fried and high in calories, refined carbs, and fat, so they are best enjoyed in moderation as an occasional treat. For a healthier alternative, you can try baking or air-frying them.
Bubbles or blisters on the samosa crust are typically caused by two things: the dough being too soft or the frying oil being too hot. Ensure your dough is stiff and always start frying the samosas in low-temperature oil.
Yes, you can substitute half of the all-purpose flour with whole wheat flour (atta) for a slightly healthier, nuttier-tasting crust. The texture will be denser than the traditional version.
Store leftover fried samosas in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 180°C (350°F) for 5-7 minutes to regain their crispiness. Avoid using a microwave as it will make them soggy.
Yes, samosas freeze very well. Arrange the shaped, uncooked samosas on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.