Crispy Homemade Samosa Using Pastry Sheet Recipe

There’s something undeniably magical about biting into a perfectly crispy, golden-brown homemade samosa using pastry sheet. The savory filling bursts with spices, while the crunch offers an irresistible texture that dances on your taste buds. Picture yourself sinking your teeth into one of these delightful pockets of joy, perhaps during a cozy family gathering or at a lively party filled with laughter and the sound of clinking glasses. Each bite transports you into a world of comfort and warmth.

Now, let me take you down memory lane. I remember the first time I tried making these delectable treats with my grandma, who insisted on sharing her secret recipe with me. The kitchen was alive with laughter, flour clouds, and the tantalizing aroma of spices wafting through the air. We shared stories and giggles as we folded the pastries together, and even now, every time I make homemade samosas using pastry sheet, I can’t help but reminisce about those cherished moments.

I still chuckle when I think about how my friends’ eyes widened in delight after tasting my first batch of samosas; they devoured them faster than I could fry!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pastry Sheets: Store-bought or homemade; using ready-made saves time without sacrificing taste.

• Potatoes: Use starchy potatoes like Russets for a fluffy filling that holds its shape well.

• Green Peas: Fresh or frozen peas add sweetness and vibrant color to your filling.

• Onions: Sweet onions caramelize beautifully; they bring depth and flavor to the filling.

• Spices (Cumin, Coriander, Garam Masala): These aromatic spices create a fragrant blend that elevates the samosas’ taste profile.

• Chili Powder: Adjust to your spice preference; add more for heat or less for mildness.

• Lemon Juice: A splash brightens up the flavors and adds a tangy kick.

• Cooking Oil: For frying; choose vegetable oil or ghee for an authentic flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Filling: Start by peeling and boiling the potatoes until fork-tender. Drain and mash them in a large bowl until smooth. Stir in cooked green peas.

Sauté Your Aromatics: In a pan over medium heat, add some oil and sauté chopped onions until they turn golden brown and fragrant—around 5-7 minutes should do it.

Add Spices: Toss in cumin seeds, coriander powder, garam masala, chili powder, and salt to taste. Stir for about 2 minutes until the spices release their aroma.

Mix Everything Together: Combine the sautéed onions with mashed potatoes and peas in the bowl. Add lemon juice and mix well to ensure every bite is bursting with flavor.

Assemble Your Samosas: Take one pastry sheet and cut it into halves. Form a cone shape by folding one half over itself; seal edges with water. Fill your cone generously with stuffing before sealing it shut.

Fry to Perfection: Heat oil in a deep pan over medium-high heat. Fry each samosa until golden brown—about 4-5 minutes on each side—cooking them in batches to avoid overcrowding.

Enjoying homemade samosas using pastry sheet brings back memories while creating new ones around your dining table!

Perfecting the Cooking Process

To achieve golden-brown samosas, start by frying the filled pastries in hot oil until crisp. Maintain the heat to ensure even cooking and prevent sogginess.

Add Your Touch

Feel free to customize your filling with different vegetables, meats, or spices based on your taste preferences. Experimenting can lead to exciting flavor combinations everyone will love.

Storing & Reheating

Store leftover samosas in an airtight container in the fridge. Reheat in an oven at 350°F for about 10 minutes to restore their crispiness.

It was one of those rainy days when I decided to whip up some homemade samosas using pastry sheets. My friends thought I was a culinary genius when they tasted them!

FAQ

Can I freeze homemade samosas using pastry sheets?

Yes, you can freeze uncooked or cooked samosas for quick snacks later.

What types of fillings work best for homemade samosas?

Common fillings include spiced potatoes, peas, lentils, or minced meat for variety.

How do I make my samosas extra crispy?

Ensure the oil is hot enough before frying and avoid overcrowding the pan.

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Homemade Samosas Using Pastry Sheets

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• Author: Ethan Brooks
• Total Time: 40 minutes
• Yield: Approximately 8 samosas 1x

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Description

Homemade samosas using pastry sheets offer a delightful burst of flavors and textures in every bite. These crispy golden-brown pockets are filled with a savory blend of spiced potatoes and peas, making them perfect for any gathering or cozy night in. Easy to prepare and customizable, they bring warmth to your table and are sure to impress family and friends. Get ready to enjoy the comforting aroma of spices as you create these irresistible treats!

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Ingredients

Scale 1x2x3x

• 2 pastry sheets
• 2 cups starchy potatoes (about 3 medium-sized)
• 1 cup green peas (fresh or frozen)
• 1 medium sweet onion, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• Salt, to taste
• Juice of 1 lemon
• Cooking oil, for frying

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Instructions

1. Prepare the Filling: Peel and boil the potatoes until fork-tender. Drain and mash in a large bowl. Stir in cooked green peas.
2. Sauté Aromatics: In a pan over medium heat, heat oil and sauté chopped onions until golden brown, about 5–7 minutes.
3. Add Spices: Mix in cumin seeds, coriander powder, garam masala, chili powder, and salt; cook for an additional 2 minutes.
4. Combine: Add sautéed onions to the mashed potatoes and peas. Stir in lemon juice for added flavor.
5. Assemble Samosas: Cut each pastry sheet into halves. Form a cone shape with one half, fill with stuffing, and seal edges with water.
6. Fry: Heat oil in a deep pan over medium-high heat. Fry each samosa for about 4–5 minutes on each side until golden brown.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Indian

Nutrition

• Serving Size: 1 samosa (50g)
• Calories: 150
• Sugar: 0g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Customize your filling by adding different vegetables or meats. For extra crispiness, ensure your oil is hot enough before frying and avoid overcrowding the pan. Store leftovers in an airtight container; reheat at 350°F for about 10 minutes.