Know what’s on your plate
Vegetable samosa
Calories & nutrition facts
retail
Nutrition facts
Per 100 g% DV- Calories 217 kcal —
- Protein 5.1 g 10%
- Carbohydrate 30 g 11%
- Fat 9.3 g 12%
- Saturated fat 1.1 g 5%
- Fibre 3.5 g 13%
- Sugars 2.7 g —
- Sodium 390 mg 17%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.12 mg 10%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 1.1 mg 7%
- Vitamin B6 0.15 mg 9%
- Folate (B9) 44 µg 11%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 65 mg 5%
- Iron 1.5 mg 8%
- Magnesium 19 mg 5%
- Phosphorus 65 mg 5%
- Potassium 150 mg 3%
- Zinc 0.5 mg 5%
- Copper 0.11 mg 12%
- Manganese 0.3 mg 13%
Similar foods
Questions about Vegetable samosa
How do you cook frozen vegetable samosas in the oven?
Put them on a baking tray while still frozen and bake at 200 °C for about 20–25 minutes, turning once, until crisp and piping hot in the centre. Follow the packet timing if it gives different instructions, as sizes vary.
How do you reheat vegetable samosas without making them soggy?
Reheat them on a rack or baking tray at 180 °C for 8–12 minutes, turning once. An oven or air fryer brings the pastry back to a crisp finish; a microwave tends to soften it.
How should you store leftover vegetable samosas?
Cool them promptly, refrigerate in a covered container and eat within 3 days. Reheat only once, until piping hot throughout.
What chutney goes well with a vegetable samosa?
Mint and coriander chutney adds a fresh, sharp contrast, while tamarind chutney gives a sweet-sour note. You can serve both alongside samosas as a snack or starter.
What is usually inside a vegetable samosa?
A familiar filling is spiced potato and peas, often with cumin, coriander and chilli. Some versions add ingredients such as onion or lentils, and the folded pastry is usually deep-fried or baked.
How is a vegetable samosa different from a vegetable pakora?
A samosa has a crisp pastry shell folded around a filling, while a pakora is vegetables coated in seasoned gram-flour batter and fried. Pakoras are often served as loose pieces rather than filled parcels.
Where does the name samosa come from?
The name is linked to Persian sanbosag, a filled pastry; the snack travelled through regions of Central and South Asia and took on local fillings and forms. Potato became a common filling after it reached South Asia.
Source: CoFID (UK) 15-305 · per 100 g · carbohydrate per EU label, fibre excluded
