Indian-Spiced Turon Samosas

To store leftover Indian-Spiced Turon Samosas, allow them to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap each samosa individually in plastic wrap before placing them in a freezer-safe bag. When ready to eat, reheat them in the oven for a crispy texture.

If you don't have ripe bananas, you can substitute them with plantains for a similar sweetness. For the grated coconut, shredded coconut or even finely chopped dried fruits can work. If you're looking for a nut-free option, simply omit the chopped nuts or replace them with sunflower seeds. Additionally, you can use vegetable oil instead of butter for a dairy-free version.

Yes, you can easily make Indian-Spiced Turon Samosas vegan by using plant-based butter or coconut oil instead of regular butter. For the cream, opt for coconut cream or any non-dairy cream substitute. Ensure that the spring roll or samosa wrappers you use are also vegan-friendly, as some may contain egg.

Indian-Spiced Turon Samosas make a great snack or appetizer, but you can serve them alongside a fresh salad or a yogurt-based dip like raita for a refreshing contrast. Pairing them with a sweet and spicy chutney can also enhance the flavors. For a more substantial meal, consider serving them with a side of basmati rice or a light curry.

To achieve perfectly crispy Indian-Spiced Turon Samosas, heat the oil in a deep pan to around 350°F (175°C) before frying. Fry them in small batches to avoid overcrowding, which can lower the oil temperature. Turn them occasionally to ensure even cooking. Once they are golden brown, drain them on paper towels to remove excess oil for that perfect crunch.