Samosa is a stuffed / pie dough that is usually served as a savory snack and is a popular street food in India (Chaat). It is found around the world in many variations, but the basic dish consists of meat or vegetables stuffed in a triangular dough cooked or fried in oil. Indian samosas almost always fry.
Samosas from northern India usually have mashed potatoes and are served with chutneys. The varieties of South India are teeming with a mixture of vegetables and chutneys which are not usually part of the standard menu when served.
Two Indian Samosa recipes are here:
1- Mixed vegetable samosa
2- Sweet samosa
A recipe for green chutney is also included with the Samoussas.
Samosa Tip: For a crisp exterior coating of samosa, add a little rice flour to the dough. You can also add a pinch of soda to the cooking oil to add to the crunch.
1. Vegetable samosas
ingredients:
For the bakery:
- All-purpose flour (Maida) - 2 cups
- Ghee or hot oil 3-4 teaspoons
- Salt to taste
- Soda cooking - teaspoon
For the fodder:
- Potatoes (large) - 3 (about a quarter of a kilogram)
- Chopped green peppers - 4
- Garlic - 4 flakes
- Ginger - 1 inch piece
- Onion (finely chopped) - 1
- Fresh peas (without shell) - 1 cup
- Garam Masala - 1 teaspoon
- Box of cumin - 1 teaspoon
- Coriander powder - 1 teaspoon
- Mint leaves: a fine chopped handful
- Amchoor (mango) powder
To fry:
- Vegetable oil - half a liter
For the seasoning:
- Cumin seeds - 1 teaspoon
- Oil - 1 tablespoon
How / method:
Prepare the dough
1 - Sift the flour, salt and soda and put them in a bowl.
2 - Add the butter or hot oil and mix well.
3 - Add water and prepare it in a soft dough.
Prepare the Masala garnish
1 - Boil the potatoes, peel them and cut them into small pieces.
2 - Grind the garlic and ginger in a dough
3 - Heat a tablespoon of oil in a Kadai and season the cumin seeds.
4 - Add the ginger and garlic paste to the oil and stir for a while.
5 - Add chopped peppers, finely chopped onion and peas; Fry until cooked and soft.
6 - Then add the chopped mint leaves, cumin powder, coriander powder and salt and sauté for about 2 minutes
7 - Remove the pan from the heat
8 - Finally add the mashed potatoes and mix well with the other masalas. This Masala must be dry and its water content will not lead to an adequate filling.
Prepare the samosa
1 - From the dough you prepared first, divide it into small, equal parts
2 - Prepare small balls and roll them into fine chapatis.
3 - Heat a Tawa and place the chapathi, discarding both sides.
4 - Make several flatbreads with the dumplings
5 - Cut each of these chapattis in half.
6 - Take half and fold it conically. Place the potato filling and masala inside (the cone).
7 - Seal the edges of the chapatti cone with maida soaked in a little water.
8 - Prepare samosas from all the chapattis prepared.
9 - Heat the oil in a deep saucepan.
10- Fry the Samoussas until they are golden.
11- When they are crisp and brown, remove the oil with a perforated spoon.
12- Use a plate full of handkerchiefs to absorb the excess oil from the Samoussas.
13 -Serve hot with a hot sauce or a tomato sauce.
2. Sweet Samosa
For the sugar syrup
- Sugar-2 cups
- Water 2 cups
To fill
- Condensed milk - 1/2 box
- Grated / scraped coconut - 2 cups
Fry
Ghee and oil - equal amounts
For the dough
- Maida (all purpose flour) - 2 cups
- Soda - 1/8 teaspoon
- Hot water as needed
For decoration
- Saffron twigs
- Waraq Silver
How / Method:
1 - Make the dough soft with the ingredients given.
2 - Make sugar syrup in a single consistency of yarn
3 - Mix condensed milk and coconut in a smooth mixture to fill.
4 - Work with the dough for 1 to 2 minutes on a flat board and divide it into equal balls, spread it like
5 - Heat the oil and ghee, transform over medium heat.
6- Add the samosas in batches and fry both sides in gold.
7 - Soak them in syrup for a while and decorate with sprigs of silver waraq and saffron.
Yummy Samosa Recipes , Indian Vegetarian Cooking , Yummy Samosa , Recipes , Yummy , Samosa , Indian Vegetarian , Cooking , Indian Vegetarian ,Indian Vegetarian , Indian , Vegetarian ,
Samosas from northern India usually have mashed potatoes and are served with chutneys. The varieties of South India are teeming with a mixture of vegetables and chutneys which are not usually part of the standard menu when served.
Two Indian Samosa recipes are here:
1- Mixed vegetable samosa
2- Sweet samosa
A recipe for green chutney is also included with the Samoussas.
Samosa Tip: For a crisp exterior coating of samosa, add a little rice flour to the dough. You can also add a pinch of soda to the cooking oil to add to the crunch.
1. Vegetable samosas
ingredients:
For the bakery:
- All-purpose flour (Maida) - 2 cups
- Ghee or hot oil 3-4 teaspoons
- Salt to taste
- Soda cooking - teaspoon
For the fodder:
- Potatoes (large) - 3 (about a quarter of a kilogram)
- Chopped green peppers - 4
- Garlic - 4 flakes
- Ginger - 1 inch piece
- Onion (finely chopped) - 1
- Fresh peas (without shell) - 1 cup
- Garam Masala - 1 teaspoon
- Box of cumin - 1 teaspoon
- Coriander powder - 1 teaspoon
- Mint leaves: a fine chopped handful
- Amchoor (mango) powder
To fry:
- Vegetable oil - half a liter
For the seasoning:
- Cumin seeds - 1 teaspoon
- Oil - 1 tablespoon
How / method:
Prepare the dough
1 - Sift the flour, salt and soda and put them in a bowl.
2 - Add the butter or hot oil and mix well.
3 - Add water and prepare it in a soft dough.
Prepare the Masala garnish
1 - Boil the potatoes, peel them and cut them into small pieces.
2 - Grind the garlic and ginger in a dough
3 - Heat a tablespoon of oil in a Kadai and season the cumin seeds.
4 - Add the ginger and garlic paste to the oil and stir for a while.
5 - Add chopped peppers, finely chopped onion and peas; Fry until cooked and soft.
6 - Then add the chopped mint leaves, cumin powder, coriander powder and salt and sauté for about 2 minutes
7 - Remove the pan from the heat
8 - Finally add the mashed potatoes and mix well with the other masalas. This Masala must be dry and its water content will not lead to an adequate filling.
Prepare the samosa
1 - From the dough you prepared first, divide it into small, equal parts
2 - Prepare small balls and roll them into fine chapatis.
3 - Heat a Tawa and place the chapathi, discarding both sides.
4 - Make several flatbreads with the dumplings
5 - Cut each of these chapattis in half.
6 - Take half and fold it conically. Place the potato filling and masala inside (the cone).
7 - Seal the edges of the chapatti cone with maida soaked in a little water.
8 - Prepare samosas from all the chapattis prepared.
9 - Heat the oil in a deep saucepan.
10- Fry the Samoussas until they are golden.
11- When they are crisp and brown, remove the oil with a perforated spoon.
12- Use a plate full of handkerchiefs to absorb the excess oil from the Samoussas.
13 -Serve hot with a hot sauce or a tomato sauce.
2. Sweet Samosa
For the sugar syrup
- Sugar-2 cups
- Water 2 cups
To fill
- Condensed milk - 1/2 box
- Grated / scraped coconut - 2 cups
Fry
Ghee and oil - equal amounts
For the dough
- Maida (all purpose flour) - 2 cups
- Soda - 1/8 teaspoon
- Hot water as needed
For decoration
- Saffron twigs
- Waraq Silver
How / Method:
1 - Make the dough soft with the ingredients given.
2 - Make sugar syrup in a single consistency of yarn
3 - Mix condensed milk and coconut in a smooth mixture to fill.
4 - Work with the dough for 1 to 2 minutes on a flat board and divide it into equal balls, spread it like
5 - Heat the oil and ghee, transform over medium heat.
6- Add the samosas in batches and fry both sides in gold.
7 - Soak them in syrup for a while and decorate with sprigs of silver waraq and saffron.
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