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How To Freeze Samosas
You can freeze the samosas safely for up to 4-6 months. Fry the samosas before freezing, cool completely for up to 45-60 minutes and then seal them into moisture-resistant bags. You should remove all of the air from the bag before placing it in a freezer. Freezing can change the taste and flavor of your samosas.
For example, every week, you could purchase some samosas at restaurants and then freeze them for later. Or, you can freeze the uncooked Samosas separately and store in a zipper bag or a freezer-friendly container, then re-fry them later. You can also form and fill Samosas and put them into a fridge or freezer (if they are not eaten within one day) and fry them fresh when you want to serve them.
If you are trying to make samosas early in the morning, you can store them in the refrigerators refrigerator section. You can store them in the refrigerator for a few days (no longer than 5-7 days) and heat them up whenever you need to serve them. Samosas last several days in the refrigerator, so you can make a batch of these and then enjoy a few on your own or share widely.
If you would rather have your filled samosas thawed before cooking, you could leave them in the refrigerator for several hours, or overnight, to thaw to a safe temperature. For times when you cannot wait that long, you can thaw samosas using the microwaves defrost function for a few minutes. The microwave does not crisp up the skin on the samosas, so use this setting only when you are really in a hurry. If you have a big batch of samosas, you can heat them up in a oven for about 5 minutes at 400 degrees F.
To do this, you will put your frozen samosas in a microwave-safe bowl, and microwave your frozen samosas for a few minutes at medium heat, until cooked and heated through. To prepare the frozen samosas, you would just put frozen samosa dough in a bowl and stuff with whatever type of filling. Freezed samosas are made with a dough mix containing flour, salt, baking powder, sugar, and butter. Freezed samosas come in various flavors like cheese, potato, peas, spinach, and several others.
| Ingredients | Flavors |
| Flour | Cheese |
| Salt | Potato |
| Baking Powder | Spinach |
| Sugar and butter | Peas |
Once you freeze all of your samosas, remove your samosas from plastic wrap or wax paper and put it into a plastic bag or container in your freezer to freeze. Prepare the shelf in your freezer by wiping it clean and covering it with a sheet of plastic food wrap or wax paper before you begin to make samosas. When all the samosas are frozen, take them out of the plastic wrap or wax paper and put in a plastic bag or a freezer-safe container for freezing. If you are planning on freezing the samosas, put them into a freezer on a parchment-lined baking tray and let freeze for an hour.
If you plan to freeze the samosas that you are making, roast until they are cooked through, but still pale, and roast them to browned perfection before eating. To make additional samosas, repeat the above process, heating the oil and cooking one at a time, until all are browned and cooked. On very low heat, fry the samosas for 10-12 minutes, spreading oil on top of them using a spatula, turning every 1 minute, until evenly cooked and potatoes are warm on the inside.
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After coating both sides, put the tray in the middle rack of the preheated oven, and roast the samosas for 10-15 minutes, or until the samosas begin to turn brown around the edges. Line a baking tray with parchment paper and place the samosas in a single layer on the tray, making sure that none are touching. Place the samosas into a pan and cover loosely with foil or a lid for the pan, making sure you leave an opening. For this method, just preheat a pan of your choice, put your made samosas in it, and cover it with foil.
To make additional samosas, repeat the above process, heating up the oil, and fry each ONE at a time, until golden and evenly brown. Cut the rounds, brushed the top of one half with an egg wash if desired (it makes samosas easier to seal), and stuff each with around 2 tbsp of the stuffing. Rub your other hand gently on top of this mix, moving it from your heel to fingertips, and allow the samosa dough to rest. You can wrap tightly with plastic and store it for one day, or you can store in a freezer for up to three weeks.
You can also freeze them up to six months, wrapping in foil, and then sealing them up with plastic. Wrapping your samosas in aluminum foil or cling wrap and keeping them in a freezer bag or plastic container helps to keep them fresh longer.
Keeping samosas in a sealed ziplock freezer bag helps prevent them from losing too much moisture in the thawing process. This process is known as flash-freezing, which means that you can freeze a few dozen samosas in one bag, with no risk that they will freeze together. Simply place the entire tray into the freezer until the filled samosas are firm, and store them in a labelled zipper-lock bag for four to six weeks.
Since samosas are fairly small, this should take just a couple hours, however, I always recommend taking them out of the freezer the night before you plan on using them so that they have had time to completely thaw. Samosas are best heated 10 to 15 minutes in an oven preheated to 350 degrees F. Before serving, always make sure that they are completely heated through and are ready.
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Freezing Samosas that are cooked changes the taste and texture of the vegetables, making it impossible to restore that crunchy, fresh-cooked taste. Freezing these may slightly change the taste and texture, and can be difficult to get back that crisp, freshly cooked taste. Freeze leftovers, wrapping them with plastic wrap or foil and placing in a sealed container, or make them in advance, freezing the samosas a little undercooked, so they will have more of that fresh flavor when heated.
Can you freeze fresh samosas?
Samosas can be stored in the refrigerator for a few days in an airtight container. They freeze well (place them flat in a resealable bag to avoid sticking). Make your samosas until cooked but still pale if you intend to freeze them, and then fry them until golden before serving.
How do you store a samosa in the freezer?
Before freezing, let cooked samosas completely cool to room temperature. To keep samosas apart, cover each one in foil or plastic wrap. It’s OK to wrap them in smaller (2–3) parts. After they’ve been wrapped, put them in freezer bags or sealed containers, depending on your preference.
Can fried samosa be frozen?
Indeed, handmade samosas can be frozen, and they do freeze well. They should be spread out across a baking sheet, which should be frozen for many hours. Samosas can be put in a polyethylene freezer bag and labeled with the date of freezing after they have frozen firm.