Thai Samosas Recipe

Potatoes: Boiled and mashed to create the base of the filling.

Green peas: Adds a sweet and fresh element to the filling.

Red curry paste: Provides the distinctive Thai flavor with its blend of spices and herbs.

Salt: Enhances the overall taste of the filling.

Soy sauce: Adds a savory depth and umami to the mixture.

Samosa wrappers: Used to encase the filling and create the crispy exterior.

Oil: Necessary for frying the samosas to a golden brown perfection.

When folding the samosa wrappers, ensure you seal the edges properly by using a bit of water or a flour paste. This prevents the filling from leaking out during frying. Additionally, make sure the oil is at the right temperature by testing with a small piece of wrapper; it should sizzle and rise to the surface immediately. This ensures your samosas fry evenly and achieve a perfect golden brown color.

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a similar texture with a slightly sweeter flavor, adding a unique twist to the filling.

• green peas - Substitute with edamame: Edamame offers a similar texture and a slightly nutty flavor, making it a good alternative to green peas.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a milder flavor but still provides the essential Thai curry taste.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness along with an umami depth to the filling.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar savory flavor.

• samosa wrappers - Substitute with spring roll wrappers: Spring roll wrappers can be used as a substitute, though they are thinner and may require more careful handling.

• oil for frying - Substitute with ghee: Ghee can be used for frying to add a rich, buttery flavor to the samosas.

• Allow the freshly fried samosas to cool completely at room temperature. This prevents condensation, which can make them soggy.
• Once cooled, place the samosas in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
• For longer storage, arrange the cooled samosas on a baking sheet in a single layer and freeze them for about 1-2 hours until they are firm.
• Transfer the frozen samosas to a freezer-safe bag or container, again using parchment paper to separate layers. Label with the date and store in the freezer for up to 2 months.
• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen samosas on a baking sheet and bake for 15-20 minutes, or until they are heated through and crispy.
• Alternatively, you can reheat the frozen samosas in an air fryer at 350°F (175°C) for about 10-12 minutes, shaking the basket halfway through for even cooking.

• Preheat your oven to 350°F (175°C). Place the samosas on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the exterior is crispy.
• Use an air fryer set to 350°F (175°C). Arrange the samosas in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• Heat a non-stick skillet over medium heat. Add a small amount of oil and place the samosas in the skillet. Cook for 3-4 minutes on each side until they are warmed through and crispy.
• For a quick microwave method, place the samosas on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the crispiness as well as other methods.
• If you have a toaster oven, preheat it to 350°F (175°C). Place the samosas on the toaster oven tray and heat for 10-12 minutes until they are hot and crispy.

• Mixing bowl: Use this to combine the mashed potatoes, green peas, red curry paste, salt, and soy sauce.

• Spoon: This will help you place a spoonful of the mixture onto each samosa wrapper.

• Samosa wrappers: These are essential for wrapping the filling into a triangle shape.

• Frying pan: Heat the oil in this to fry the samosas.

• Oil: Necessary for frying the samosas until they are golden brown and crispy.

• Paper towels: Use these to drain the excess oil from the fried samosas.

• Stove: This will be used to heat the frying pan and cook the samosas.

Prepare the filling in advance: Boil and mash the potatoes and green peas ahead of time. Store them in the fridge until ready to use.

Use pre-made wrappers: Save time by using store-bought samosa wrappers instead of making them from scratch.

Batch frying: Fry multiple samosas at once to reduce cooking time. Ensure the oil is hot enough to maintain a consistent temperature.

Organize your workspace: Set up an efficient assembly line with all ingredients and tools within reach to streamline the process.