Cooking Instructions

Here are some tips about how to store your samosas and the best way to cook or reheat them, to get that wonderfully crispy pastry.

How to cook your samosas


Deep Frying - which gets them super crispy
  • Fill a large, deep pan with cooking oil (enough to cover the samosa)
  • On a medium heat, warm the oil to 175°C*
  • Pop the samosas in the pan and fry in batches for 4-6 mins
  • Make sure there’s enough space for the samosas to move around the pan
  • Once wonderfully crispy and golden brown, remove the samosas from the pan
  • Drain on kitchen paper and then get ready to devour

    • Shallow Frying - a slightly healthier alternative to deep-frying
  • Cover the bottom of a frying pan with oil
  • On a medium heat, warm the oil until it starts to sizzle*
  • Pop the samosas in the frying pan for 8-10 mins, turning half way through so both sides are cooked
  • It’s best to cook in batches so they cook through
  • Once wonderfully crispy and golden brown, remove the samosas and drain on kitchen paper

    • * see 'testing the oil temperature' section below

    Testing the oil temperature


    Not sure how to test the oil temperature? Fear not, here are a few handy little tips for how to check how hot the oil is, if you don't have a cooking thermometer.

    1. The handle of a wooden spoon / wooden chopstick
    When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil.

  • If no or very few bubbles pop up, then it’s not hot enough.
  • When the oil starts steadily bubbling, then it's hot enough for frying.
  • The oil is too hot and needs to cool down if it bubbles very very vigorously.

    • 2) A piece of bread
    Drop a 1 inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 175°C.

    3) Popcorn kernels
    Drop a single kernel of popcorn into the oil as it is heating. The kernel will pop as the oil reaches between 160°C and 1750°C. (Remove the kernel and start frying!)

    Once the oil has reached the right temperature, the most important thing to remember is not to overcrowd the pan... samosa distancing is a must!

    Fry the samosas is small batches, so the little parcels have space to move around and they will cook to perfection.

    Reheating your samosas

    Reheat your samosas in one of the following ways to rejuvenate the crispy pastry:

    In the Oven
    Set your oven to 150℃/ gas mark 2
    Remove all the packaging
    Place your samosas on an oven proof tray and heat for 10-12 minutes

    In a frying pan
    Cover the base of a frying pan with a little oil
    On a medium heat, warm the oil until you can hear it start to sizzle
    Remove all the packaging and place the samosas in the pan
    Cook on each side for 4-5 minutes

    The samosas are ready to devour once the pastry is crisp & filling piping hot.

    Storing your samosas


    Cooked samosas
    Refrigerate them in an airtight container. They’ll be good to eat for up to 2 days.

    Frozen samosas
    They can either be cooked on the day they are bought or popped back into the freezer.
    If frozen, they should be cooked and eaten within 1 month.

    If the samosas have defrosted they can be kept in the fridge and should be cooked and eaten with 2 days.