Authentic samosas are a labor of love. These are semi-homemade: using ready to use spring rolls sheets stuffed with lightly spiced potato and deep-fried until crispy and golden.
Growing up in an Indian home, homemade samosas were a labor of love. Making the dough, the filling, and then, of course, the job of filling and folding the samosas. A big project. And mom made it with so much love we just took it all for granted.
Until, of course, you have to do it yourself. Then, you end up looking around for shortcuts to cut corners. I love making the authentic samosa, but I also love this quick and easy version too.
About this recipe
These are easy because they are not made from scratch. There are two components to this recipes:
- Dough - Instead of making the authentic samosa pastry, we are using spring rolls. If you've tasted spring rolls, then you know that when they are deep-fried, they become golden and crispy, which is what we want with our samosas.
- Filling - You can use leftover mashed potatoes or you can boil some potatoes and give them a quick mash. The filling is very simple and easy with most of the ingredients already in your pantry.
Similar to spring rolls, these become soft over time when left out. Therefore, I highly recommend you fill, fold, and keep them in the fridge until ready to serve, so they are nice and crisp when you are ready to enjoy. They take about 10 minutes to deep fry.
Ingredients and substitutes
- Spring roll sheets - I find these work better for deep frying. You can also use phyllo pastry. Personally, I find filo crumbles too easily, which can be messy.
- Potatoes - You can use any potatoes as long as you can boil and mash them. Alternatively, you can also chop the potatoes finely and boil them. Whichever you use, make sure they are small, so you can fold into the samosa.
- Onions - Preferably cooked so you take the rawness out of the onions. And yet, you can also use finely chopped raw onions. I like using red Spanish onions because they add a nice sweetness.
- Herbs - Use fresh cilantro or parsley, whichever works for you.
- Spices - You can use ½ tsp each of cumin, coriander, and paprika. Personally, I like to keep mine lightly spiced as an appetizer.
Step by step instructions (save/pin)
- In a mixing bowl, combine mashed potatoes with sautéed onions, salt, pepper, turmeric, and chopped parsley or cilantro.
- Combine well. Taste and adjust seasoning.
- Divide each spring roll sheet in three, as shown in the video.
- Place a generous amount of filling on one-third of the sheet.
- Fold the sheet into a triangle, as shown in the video, using water to close the seams.
- Keep wrapped under a clean kitchen cloth while you do the rest.
- You can fill and fold these, then, keep them in the fridge until ready to serve.
- Heat oil in a saucepan, skillet, or deep-fryer (about 350 F).
- Deep fry the samosas until golden brown.
- Remove on paper hand towels to absorb excess oil.
Frequently asked questions
Samosas are best eaten fresh, which is why I suggest you fry them closer to serving time. The pastry gets softer as it cools. Having said that, the cooled ones are still delicious and will keep in the fridge for 2 to 3 days.
You can deep fry them in oil for the second time to make them crisper, but they will also be darker in color.
You can use sautéed mushrooms filling, cheese filling, or meat filling as well. Follow the same process as above just with a different filling.
Yes, you can. But, it won't be as thin as spring roll sheets.
You can make homemade samosa dough. Knead together
½ cup whole wheat flour, ½ cup all-purpose flour, 2 tbsp oil, and ½ tsp salt with just enough water to make a dough. Let rest for 15 minutes. Then, roll as thin as you can and cut into 6-inch long strips. Fill and fold as shown in the video.
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Easy Samosa with Spring Roll Sheets
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Ingredients
- 6 Spring roll sheets
- 2 cups Potatoes boiled and mashed
- ½ cup Onions chopped and sauteed
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Turmeric
- ¼ cup Herbs cilantro or parsley chopped
- ¼ cup Water for brushing the pastry
Instructions
- In a mixing bowl, combine mashed potatoes with sauteed onions, salt, pepper, turmeric, and chopped parsley or cilantro.
- Combine well. Taste and adjust seasoning.
- Divide each spring roll sheet in three, as shown in the video.
- Place a generous amount of filling on one-third of sheet.
- Fold the sheet into a triangle, as shown in the video, using water to close the seams.
- Keep wrapped under a clean kitchen cloth while you do the rest.
- You can fill and fold these, then, keep them in the fridge until ready to serve.
- Heat oil in a saucepan, skillet, or deep-fryer (about 350 F).
- Deep fry the samosas until golden brown.
- Remove on paper hand towels to absorb excess oil.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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