Hi Bold Bakers! Perfectly flaky and crispy samosas, stuffed with savory and spicy veggies, are a filling snack, easy to transport, and always a crowd-pleaser! Plus, you won’t have to worry about accommodating anyone’s diet — these Homemade Samosas are vegan. Already have an account? Samosas are often deep-fried, but if deep-frying at home intimidates you, you can still enjoy these homemade samosas! Instead of frying, these are easily baked. Everything in this recipe is made from scratch, including the dough. It was taught to me by my dear friend, who happens to be our culinary assistant here, Ami. Her mum taught her how to make authentic samosas, a popular treat in India, and I’m so happy Ami shared this recipe with me because they are incredible!
What Are Samosas?
Samosas are a hugely popular food in India, the Middle East, and Asian countries, and it’s not hard to understand why. What’s better than a crispy pastry filled with spices, herbs, potatoes, and other mouthwatering ingredients?! Sometimes samosas are filled with minced meat, but we’re keeping this recipe vegan.
What You Need To Make Baked Samosas
Measuring Cups and Spoons Mixing bowls Baking sheet Parchment paper Small pan
How To Make Samosas
Learning how to fold the dough for the samosas is a bit of a learning curve, so don’t get discouraged! By the end, your samosas will look as perfect as though you ordered them from takeout. Here’s how you make them (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Tips For Making Authentic Samosas From Scratch
For fried samosas: Heat 2 inches of oil in a pan to 375°F (190°C) and gently drop 2-3 samosas at a time into the oil. Fry, turning once until evenly browned. Remove and let drain on paper towels. Ajwain and amchur can be found online or in Indian markets. They help give these their distinctive taste, but if you can’t find these spices, you can omit them — the samosas will still be delicious! Don’t overwork your dough; you only need to bring it together. Overworking will make the samosas too hard. You also want to make sure you don’t add too much water; a stiff dough will give you a crispy final product. Don’t use flour while rolling your dough out — if the dough is sticky, use a little oil on your rolling pin.
How To Store Homemade Samosas
You can store leftover samosas for up to 3 days in the refrigerator. To reheat, preheat your oven to 300°F (150°C) and then cook for 15 minutes.
Make More Recipes!
3 Savory Pop-Tarts Artisanal Whole Wheat Bread Savory Cornbread Muffins
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
