Burmese Samosa Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Water: Used to bind the dough together.

Oil: Adds richness to the dough and is used for frying.

Salt: Enhances the flavor of both the dough and filling.

Boiled and mashed potatoes: The main ingredient for the filling, offering a creamy texture.

Boiled green peas: Adds a pop of color and sweetness to the filling.

Cumin seeds: Provides a warm, earthy flavor to the filling.

Garam masala: A spice blend that adds depth and complexity to the filling.

Turmeric powder: Adds a vibrant yellow color and subtle flavor to the filling.

Chopped coriander leaves: Adds freshness and a hint of citrus to the filling.

When making the dough for samosas, ensure that you knead it until it is smooth and elastic. This will help in achieving a crisp and flaky texture when fried. Additionally, while forming the cone shape, make sure to seal the edges properly with a little water to prevent the filling from spilling out during frying.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making it a healthier option.

• water - Substitute with vegetable broth: Vegetable broth can add more flavor to the dough.

• oil - Substitute with ghee: Ghee provides a richer taste and is traditional in many South Asian recipes.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor.

• boiled and mashed potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and are slightly sweeter.

• boiled green peas - Substitute with edamame: Edamame provides a similar texture but with a slightly different taste and more protein.

• cumin seeds - Substitute with caraway seeds: Caraway seeds offer a similar earthy flavor but with a hint of licorice.

• garam masala - Substitute with curry powder: Curry powder can provide a similar complexity of flavors, though it may be spicier.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique, aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the color of the filling.

• oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a healthier fat option.

• chopped coriander leaves - Substitute with parsley: Parsley provides a fresh, green flavor and is a good alternative if coriander is unavailable.

• Allow the samosas to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the samosas in an airtight container lined with paper towels. Store in the refrigerator for up to 3 days.
• To freeze, arrange the samosas in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until the samosas are firm.
• Once frozen, transfer the samosas to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to reheat, preheat your oven to 350°F (175°C). Arrange the frozen samosas on a baking sheet and bake for 15-20 minutes or until heated through and crispy.
• Alternatively, you can reheat refrigerated samosas in a preheated oven at 350°F (175°C) for 10-15 minutes.
• For a quick reheating option, use an air fryer. Preheat the air fryer to 350°F (175°C) and cook the samosas for 5-7 minutes, shaking the basket halfway through.
• Avoid microwaving the samosas as it can make them soggy. If you must use a microwave, place a paper towel underneath to absorb moisture and heat in short intervals.

• Preheat your oven to 350°F (175°C). Place the samosas on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and the exterior is crispy.
• For a quicker method, use a microwave. Place the samosas on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure they are evenly warmed.
• If you have an air fryer, preheat it to 350°F (175°C). Arrange the samosas in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of oil and place the samosas in the skillet. Cover and cook for 3-4 minutes on each side until they are heated through and the exterior is crispy.
• For a more traditional approach, you can re-fry the samosas. Heat oil in a deep frying pan to 350°F (175°C). Fry the samosas for 2-3 minutes until they are hot and crispy. Drain on paper towels before serving.

• Mixing bowl: A large bowl used to combine the flour, salt, oil, and water to make the dough.

• Measuring cups: Used to measure out the all-purpose flour and water accurately.

• Measuring spoons: Used to measure the salt, cumin seeds, garam masala, and turmeric powder.

• Rolling pin: Used to roll the dough balls into thin circles.

• Knife: Used to cut the rolled dough circles into semi-circles.

• Pan: Used to heat oil and cook the potato and pea filling.

• Spatula: Used to mix and cook the filling ingredients in the pan.

• Frying pan: Used to deep fry the samosas until golden brown.

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

• Chopping board: Used to chop the coriander leaves.

• Small bowl: Used to hold water for sealing the edges of the samosas.

• Spoon: Used to fill the samosa cones with the potato mixture.

Prepare the filling ahead: Cook and cool the potato mixture in advance to save time on the day of cooking.

Use store-bought dough: Substitute homemade dough with pre-made pastry sheets to cut down on preparation time.

Batch fry: Fry multiple samosas at once to reduce overall cooking time.

Freeze for later: Make a large batch and freeze the uncooked samosas for quick frying later.

Use a food processor: Speed up chopping and mixing by using a food processor for the filling ingredients.