Non-Fried Roti Samosa

To make Non-Fried Roti Samosa healthier, consider using whole wheat or multigrain roti instead of regular roti. You can also reduce the amount of oil used in the cooking process or opt for a non-stick pan to minimize oil absorption. Additionally, you can increase the vegetable content in the filling by adding peas or carrots.

If you're looking for substitutions for the potato filling in Non-Fried Roti Samosa, you can use mashed sweet potatoes, cooked lentils, or even a mixture of sautéed vegetables like spinach and mushrooms. For a protein boost, try adding crumbled paneer or tofu to the filling.

To store leftover Non-Fried Roti Samosa, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate each samosa with parchment paper to prevent sticking. When ready to eat, reheat in a non-stick pan or oven until warmed through.

Non-Fried Roti Samosa pairs wonderfully with a variety of dipping sauces. Consider serving them with mint chutney, tamarind sauce, or yogurt-based raita for a refreshing contrast. You can also try a spicy chili sauce for an extra kick!

Yes, you can make Non-Fried Roti Samosa in advance! Prepare the filling and assemble the samosas, then store them in the refrigerator for up to a day before cooking. When you're ready to serve, simply cook them in a non-stick pan until golden brown. This makes them a great option for meal prep or party snacks!