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.
Table of Content
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 recipe:
- 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. But, filo on the other hand is perfect if you want to bake these.
- Potatoes - You can use any potatoes (boiled or baked) as long as you can mash them. Alternatively, you can also chop the potatoes finely and saute them. Whichever you use, make sure they are small, so you can fold it easily 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 teaspoon each of cumin, coriander, and paprika. Personally, I like to keep mine lightly spiced as an appetizer.
Step by step instructions
- Wash, peel, and dice the potatoes into equal size pieces about 1 ½ inch. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes. Cool completely.
Pro tip - It is easier to work with cold mashed potato as it does not soften the spring roll sheets. Alternatively, you can use leftover mashed potatoes.
- In a mixing bowl, combine mashed potatoes with sauteed onions, salt, pepper, turmeric, and chopped parsley or cilantro. Combine well. Taste and adjust seasoning.
Pro tip - sauteeing the onions in a teaspoon of oil will take the raw bite out of the onions but you can certainly use raw.
- Divide each spring roll sheet into three, as shown in the video. Work with one piece at a time.
Pro tip - Keep the remaining sheets wrapped under a clean kitchen cloth while you do the rest to prevent them from drying out.
- 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.
Pro tip - 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. Serve immediately with ketchup or chutney.
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.
You can also use filo pastry or make your own samosa dough. Though homemade dough will not be as thin as spring roll or filo.
You can make homemade samosa dough. Knead together
½ cup whole wheat flour, ½ cup all-purpose flour, 2 tablespoon oil, and ½ teaspoon 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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Printable Recipe
Easy Samosa with Spring Roll Sheets
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Video
Ingredients
- 6 Spring roll sheets
- 2 cups Potatoes boiled and mashed
- ½ cup Onions chopped and sauteed
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Turmeric
- ¼ cup Herbs cilantro or parsley chopped
- ¼ cup Water for brushing the pastry
Instructions
- Wash, peel, and dice the potatoes into equal size pieces about 1 ½ inch. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes. Cool completely. Pro tip - It is easier to work with cold mashed potato as it does not soften the spring roll sheets. Alternatively, you can use leftover mashed potatoes.
- In a mixing bowl, combine mashed potatoes with sauteed onions, salt, pepper, turmeric, and chopped parsley or cilantro. Combine well. Taste and adjust seasoning.Pro tip - sauteeing the onions in a teaspoon of oil will take the raw bite out of the onions but you can certainly use raw.
- Divide each spring roll sheet into three, as shown in the video. Work with one piece at a time.Pro tip - Keep the remaining sheets wrapped under a clean kitchen cloth while you do the rest to prevent them from drying out.
- 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.Pro tip - 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. Serve immediately with ketchup or chutney.
Recipe Notes
- Use cold mashed potatoes it is easier to work with.
- Keep the spring roll sheets under a kitchen cloth to prevent them from drying out.
- Use water to stick the edges of the sheet. You can also use beaten egg or flour paste.
- If you find it difficult to shape the triangle you can also roll the sheet, like a cigar.
- This batch of mashed potatoes is lightly spiced because it is served as an appetizer with other dishes. However, you can also add more spices like ½ teaspoon each of cumin, coriander, paprika, or chilly.
- Baking option - if you prefer baked samosa it is better to use filo pastry dough as spring roll sheets do not crisp or brown in the oven.
- Freezing option -
- you can freeze the filling for up to a month and then assemble the spring rolls and fry before serving.
- Alternatively, you can also assemble the samosa and freeze them. I suggest freezing them in a baking tray first until firm. Then place them in freezer storage bags. Thaw them in the fridge overnight then deep fry from thawed. Do not deep fry frozen raw samosas they do not cook inside and the oil becomes a splattering mess.
- You can also freeze fried samosas but they do then to get soft over time.
Cilantro coconut chutney for samosa
- 1 cup cilantro (you can add a few mint leaves too)
- ½ teaspoon chopped garlic
- ½ teaspoon chopped ginger
- ¼ cup chopped onions
- ½ cup coconut cream
- ¼ teaspoon salt
- ¼ teaspoon Pepper
Tamarind chutney for Samosa
- 3 tablespoon tamarind paste
- 4 tablespoon Brown sugar or honey
- ½ teaspoon chilly powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ginger powder
- ¼ teaspoon mango powder (amchur) optional
- ½ cup water
- ¼ teaspoon garam masala
- ¼ teaspoon cumin powder
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
Beatrice
Good I wanto make 300 Samoas and 300 springrolls, after I've made .the. sheet, let's say I will be making the samosa and spring rolls tomorrow and I make my sheets today and I don't have . fridge or freezer,how can I store it till tomorrow?
Veena Azmanov
Beatrice, it depends on the filling you use. Perishable fillings will need to be kept in the refrigerator.
Century Foods
Samosa preparation was explained in very simple and easy manner; making one to go for preparation straight away.
Veena Azmanov
Thank you for the lovely feedback.
Bongiwe Nkosi
Thank you sooo much ....samosa done