Samosa Wraps Recipes

why make this recipe

Samosa wraps are a delightful twist on the traditional samosa. They offer the same delicious flavors but are easier to make and can be enjoyed in a variety of ways. This recipe is perfect for a snack, appetizer, or even a quick meal. The crispy, flaky wraps filled with spiced potatoes and peas provide a burst of flavor in every bite. Plus, they are versatile and can accommodate different dietary preferences.

Making samosa wraps allows you to use fresh ingredients and customize the filling according to your taste. Whether you’re a vegetarian or looking to add protein like chicken or lentils, this recipe can be adapted. Not only will you impress your family and friends with your cooking skills, but you’ll also have a crowd-pleaser that anyone can enjoy.

how to make Samosa Wraps

Making samosa wraps is a simple process that involves preparing a flavorful filling and then wrapping it in a crispy outer layer. Follow these steps to create your own delicious samosa wraps!

Ingredients:

• 2 cups all-purpose flour
• 4 tablespoons oil (for the dough)
• 1 teaspoon salt
• Water (as needed for the dough)
• 2 large potatoes (boiled and mashed)
• 1 cup green peas (fresh or frozen)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon ginger (grated)
• 2 green chilies (finely chopped)
• ½ teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• Oil for frying

Directions:

1. Prepare the Dough:

• In a large mixing bowl, combine the all-purpose flour and salt.
• Add 4 tablespoons of oil to the flour and mix well. The mixture should resemble breadcrumbs.
• Slowly add water, a little at a time, and knead the dough until it becomes smooth and soft. Cover it with a damp cloth and let it rest for about 30 minutes.

1. Make the Filling:

• In a pan, heat a little oil over medium heat. Add cumin seeds and mustard seeds and let them splutter.
• Add grated ginger and chopped green chilies. Sauté for about a minute until fragrant.
• Add the boiled and mashed potatoes, green peas, garam masala, coriander powder, and salt. Mix well and cook for another 5 minutes, allowing the spices to incorporate into the filling. Remove from heat and let it cool.

1. Roll Out the Dough:

• After resting, divide the dough into equal portions. Roll each portion into a ball and then flatten it with a rolling pin into a thin circle.
• Cut the circle in half to make two semi-circles.
• Take one semi-circle, and make a cone shape by folding it over itself. Seal the edge with a little water.

1. Fill the Wrap:

• Once you have the cone, fill it with the prepared potato and pea filling. Don’t overfill as it may burst while frying.
• Seal the top of the cone by pressing the edges together with a little water. Make sure it’s well sealed.

1. Fry the Samosa Wraps:

• Heat enough oil in a deep frying pan over medium heat.
• Carefully slide in the filled samosa wraps, a few at a time. Fry until golden brown and crispy on all sides.
• Use a slotted spoon to remove them and place them on a paper towel to drain excess oil.

1. Serve Hot:

• Serve the samosa wraps hot with chutney, yogurt, or your favorite dipping sauce.

how to serve Samosa Wraps

Samosa wraps can be served as is or accompanied by various condiments. For an authentic touch, serve them with mint chutney, tamarind sauce, or yogurt sauce. These wraps can also be part of a larger meal alongside rice, curry, or salads.

You can arrange them on a platter for a party, and they will surely be a hit! Pair them with a refreshing drink, like mango lassi or lemonade, to complement their flavors.

how to store Samosa Wraps

If you have leftover samosa wraps, storing them is easy. Let them cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 2-3 days. To reheat, simply pop them in the oven or toaster oven until they are warm and crispy again.

If you want to store them for a longer time, consider freezing them before frying. Place the filled, un-fried samosas on a baking sheet, freeze until solid, then transfer them to a freezer bag. They can be kept in the freezer for up to a month. When ready to eat, fry them directly from the freezer—no need to thaw!

tips to make Samosa Wraps

• Dough Consistency: Make sure the dough is soft but not sticky. This will help create a crispy texture when fried.
• Frying Temperature: Keep the oil at the right temperature. If it’s too hot, the wraps will burn, and if it’s not hot enough, they will absorb too much oil and become soggy.
• Seal Well: Ensure the edges of the samosa wraps are sealed properly to avoid the filling spilling out during frying.
• Add Spices: Feel free to add or adjust spices based on your taste preferences. If you love spices, consider adding some chili powder or ajwain (carom seeds) for extra flavor.
• Experiment with Fillings: Try adding other vegetables, like carrots or bell peppers, or proteins like chicken or lentils for variety.

variation

Samosa wraps are highly customizable. You can try many variations to suit your taste:

• Meat Samosa Wraps: Substitute the potato and peas with minced meat (like chicken or lamb) mixed with spices. Cook the meat first, making sure it is well seasoned before filling the wraps.
• Paneer Samosa Wraps: Use crumbled paneer (Indian cottage cheese) with spices instead of potatoes for a different flavor.
• Sweet Samosa Wraps: For a dessert version, fill the wraps with a mixture of sweetened khoya (reduced milk) and nuts before frying.

FAQs

1. Can I make Samosa Wraps ahead of time? Yes, you can prepare the filling and dough in advance. Assemble the wraps and store them in the freezer until you are ready to fry.

2. What can I serve with Samosa Wraps? Samosa wraps pair well with different dips like mint chutney, tamarind sauce, or yogurt sauces. They can also be served alongside salads or rice dishes.

3. How do I make the dough gluten-free? To make gluten-free samosa wraps, substitute all-purpose flour with a gluten-free flour blend. Ensure to add the right amount of water to achieve the correct dough consistency.

4. Can Samosa Wraps be baked instead of fried? Yes, you can bake samosa wraps for a healthier option. Brush them with oil and bake at 375°F (190°C) for about 30 minutes or until they are golden brown.

5. How can I keep the samosa wraps crispy? To keep the samosa wraps crispy even after cooking, avoid covering them as they will trap steam and moisture. Enjoy them fresh, or if storing is necessary, reheat them in an oven or air fryer before serving.

With this guide, making heavenly samosa wraps at home has never been easier. Enjoy the process, experiment with flavors, and most importantly, have fun cooking!

Samosa Wraps

Print Recipe

Delicious and crispy samosa wraps filled with spiced potatoes and peas, perfect for snacks or appetizers.

• Author: lila-monroe
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 4 tablespoons oil (for the dough)
• 1 teaspoon salt
• Water (as needed for the dough)
• 2 large potatoes (boiled and mashed)
• 1 cup green peas (fresh or frozen)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon ginger (grated)
• 2 green chilies (finely chopped)
• ½ teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• Oil for frying

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add 4 tablespoons of oil to the flour and mix well until it resembles breadcrumbs. Slowly add water, a little at a time, and knead until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Make the Filling: Heat a little oil in a pan over medium heat. Add cumin and mustard seeds, letting them splutter. Add ginger and chilies, sautéing for a minute until fragrant. Mix in potatoes, peas, garam masala, coriander powder, and salt. Cook for 5 minutes, then let cool.
3. Roll Out the Dough: Divide the dough into portions, roll each into a ball, and flatten into a thin circle. Cut the circle in half to form semi-circles. Create a cone from each semi-circle, sealing edges with water.
4. Fill the Wrap: Fill each cone with the potato and pea mixture, ensuring not to overfill. Seal the top by pressing edges together with water.
5. Fry the Samosa Wraps: Heat oil in a deep frying pan. Fry the filled wraps until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
6. Serve Hot: Serve the samosa wraps warm with chutney, yogurt, or your favorite dipping sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 2-3 days. For longer storage, freeze un-fried wraps for up to a month.

Nutrition

• Serving Size: 1 wrap
• Calories: 250
• Sugar: 1g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg

Keywords: samosa, wraps, Indian snack, vegetarian recipe, crispy appetizers