Samosa recipes. Indian pies

Samos is an incredibly delicious Indian pie. On our site - 7 original recipes without meat.

2 cups flour (approximately 450 grams)
150 ml water
80 ml sunflower oil
1 teaspoon salt

3 medium sized potatoes (about 350 grams)
1 large carrot (about 200 grams)
250 grams of Chinese cabbage
1 can of canned green peas (300 grams)
1 teaspoon asafoetida
1 teaspoon mustard seeds
2 teaspoons turmeric
2 teaspoons salt
70 grams of melted butter (for cooking a lean dish, you can replace with vegetable oil)

First you need to prepare the dough. Pour flour into a deep bowl, add salt and mix.

Pour vegetable oil into salted flour.

Mix the butter with flour with your hands, rubbing lightly, until the flour looks like flakes. If the dough is too sticky, add a little more flour.

Gradually pour water into the resulting mass, stirring thoroughly until a soft elastic dough is obtained.

Cover the dough with a napkin, leave for 20 minutes. At this time, prepare the filling.

Cut potatoes into medium sized cubes.

Carrot cut into small pieces. It is desirable that the size of the vegetable slices be approximately the same.

Shred the cabbage.

Adyghe cheese cut into large cubes.

Melt butter in a frying pan.

Add mustard seeds to oil, fry for about 20 seconds.

Pour the rest of the spices into the pan, fry until they slightly change color.

Put Adyghe cheese in masala, fry it for about a minute.

Then add the chopped vegetables to the pan. Salt, mix thoroughly, fry under the lid until tender. The filling must be stirred periodically so that it does not burn.

When the vegetables are almost ready, you need to add peas.

Pinch off a small piece from the prepared dough, roll it into a ball.

Flatten the lump of dough, and then roll it into a thin oblong cake.

Put a tablespoon of the filling on one edge of the cake.

Cover with the second edge of the dough, pinch the edges of the samosa.

Lay the pies on a baking sheet. Bake for 10 minutes at 250 degrees. Traditionally, such pies are fried in a deep-fried pan, but in this case they become much more nutritious.

Recipe 2: Samosas with cottage cheese and orange

boiled water - 125 ml
melted butter - 250 gr
butter - 125 gr
wheat flour - 400 gr
salt - 4 pinches

orange - 1 pc.
cottage cheese - 400 gr
sugar - 80 gr

milk - 50 ml
powdered sugar - 250 gr
turmeric - 3 gr

Recipe 3: Indian Samosas with Vegetables (Step by Step Photos)

water - 100 ml
ground coriander - 5 gr
Mexican vegetable mix - 500 gr
fresh parsley - 1 bunch
soda - 5 gr
dry zira - 2 gr
melted butter - 100 gr
wheat flour - 400 gr
a mixture of peppers - 3 gr
salt - 2 tsp

Recipe 4: Spicy Garlic Samosas with Potatoes

flour (400 g);
vegetable oil (230 ml);
one egg;
garlic (3 cloves);
ginger (2 cm);
potatoes (2 root crops);
Chile;
salt;
onion (1 root crop);
curry and black pepper.

I mix the sifted flour in a bowl, the yolk chicken egg and oil (30 ml).

I cover the bowl with clingfilm and put it in the fridge.

At this time, I put the potatoes in their uniforms to boil, after which I finely chop the peeled onion and fry the root crop until transparent in a heated frying pan. Then I add grated garlic, ginger root and a little chili for a piquant spiciness to the frying.

I cook the vegetables for about 8 minutes, not forgetting to stir them occasionally. Next, I peel the finished potato and mash it with a fork into a coarse puree, which I send to the pan. I also sprinkle the samosa filling with curry and pepper.

I fry the fragrant mass for another 10 minutes, and turn off the stove. When it cools down, I take out the infused dough, knead it and roll out a round layer with a rolling pin, 2 cm thick. I cut out circles with a thin-walled glass, roll them into a cone and pour the potato filling inside. Now I pinch the free edge, forming a triangular pie.

I pour a glass of oil into the pan and heat it up, after which I carefully throw the blanks in as carefully as possible and fry them for about 4 minutes on each side. Indian samosa can be served immediately or after a couple of hours. And the best addition to this pastry is red sauce. Although you can suggest another dressing that you like better.

Recipe 5: Vegetable Samosa with Green Peas

For test:

Wheat flour - 2.5 cups
Chicken egg - 1 pc.
Salt - to taste
Water - 150 ml
Vegetable oil - 2 tbsp.

For filling:

Potatoes - 4-5 pcs.
Green peas - 3 tbsp
Olive oil - 2 tbsp.
Salt - to taste
Onion - 1 pc.
Ground paprika - 1 tsp
Ground black pepper - 0.5 tsp
A mixture of spices (ground ginger, coriander, turmeric, cumin) - 1 tsp

Boil the peeled potatoes in salted water until tender. We drain the water.

Finely chop the onion.

Add onions, peas (strained from the liquid), oil, salt and spices to the potatoes.

We mash potatoes. Let the filling cool down.

Prepare the dough: break the egg into the flour (2 cups), pour in the oil, mix.

Pour in water, salt, mix again.

Adding the remaining half a glass of flour, knead the elastic dough.

Cover the dough with a napkin or bowl and let it rest for 15-20 minutes.

Roll out part of the dough into a sausage, cut into balls. Roll the balls in flour.

Roll out the dough into a circle, lay out 1 tbsp. fillings. Pinch the dough into a triangle.

Heat up the oil in a frying pan. Lay the pies seam side down.

Fry on each side over low heat until golden brown.

Lay out the pies on a paper towel.

Serve hot samosas. Bon appetit!

Recipe 6: fruit samosas (with photo step by step)

Sugar - 50 Grams
Apples - 2 Pieces
Wheat flour - 200 Grams
Butter - 30 Grams
Raisins - 50 Grams
Spices - - To taste

To prepare the dough: sift the flour, add a little salt, add water here and knead the stiff dough. We let him stand for forty-five minutes. Only first wrap the dough in cling film or cover with a plate so that it does not dry out. Put a small amount of butter in a saucepan and melt it. Add cinnamon and ground coriander, mix everything well, add dried fruits and fruits. Fry for five minutes (the liquid at the bottom should all evaporate), leave to cool for a while.

We roll out a thin cake from a small piece of dough, now we divide the cake into two equal parts.

We connect together the edges of the semicircle, we should get the shape of a cone. This will be a kind of envelope where we will put the filling.

We hold a cone in our hand, put the already cooled fruits in the middle of the envelope, then carefully pinch the edges.

Pour a large amount of vegetable oil into the pan, heat it up, and begin to fry the samosas until a golden crust forms. Can be deep fried.

When the samosas are fried, let them cool slightly, then sprinkle with powdered sugar on top.

Recipe 7: Fruit Samosas with Banana and Apples

butter 100 g per dough
butter 100 g for filling
white flour 300 g
salt 0.4 tsp
cold water 150 ml
apples 6 pcs
bananas 1 pc
ground cinnamon to taste
dry ginger 0.5 tsp
sugar 6 tbsp. l.
powdered sugar to taste
sunflower oil for frying to taste

Melt butter and let cool slightly.

Add butter to flour. Grind, add salt and cold water.

Knead the elastic dough and let rest for 30 minutes under a towel.

Melt butter in a frying pan. Add cinnamon, dry ginger. (I added vanillin, cinnamon).

Add peeled and core, chopped apples. Fry for a minute.

Add sugar. The sugar will melt and fry the apples in caramel a little more. The filling should not spread, but also not be too hard.

Add bananas and remove from heat after a minute.

Let cool.

Divide the dough into 8-10 balls, roll out each, put the filling.

Pinch the edges and make a braid. Fry in sunflower oil or deep-fry until golden brown.

Remove, pat dry on paper towel and sprinkle with powdered sugar. Bon appetit!

Samosas are a popular dish in Vedic cuisine. They will not leave you indifferent. They are easy to prepare and instantly eaten by anyone who tries them.

Samosas, they also include the famous Indian vegetable samosas, a kind of Vedic pies that are fried in in large numbers oils. They are prepared with various fillings. This filling can be vegetables, rice, tofu, etc. And of course, the most delicious filling for lovers of sweets are fruits, nuts, custard, etc.

Ingredients for making samosas dough

Flour - 1.5 liters
Vegetable oil - 150 ml.
Salt - 3 tsp
Soda - 1 tsp

How to cook samosas

Sift flour into a large bowl.
Pour the oil into a bowl with flour and rub the flour with the oil with your hands.
Add salt, soda, knead a dense and soft dough.
If necessary, add some water.
Wrap the dough for 15 minutes in plastic wrap.
This amount of dough is enough for 32 samosas.
Divide the dough into 2 parts, take one, and cover the second with a film so that it does not spin.
Divide into 8 equal parts.
Roll each part into a thin oval, cut each oval into 2 identical halves.
Take half of the oval, roll it into a cone, put it on the table with the seam down and press from the inside so that the seam of the cone sticks together.
In the resulting "bag" put the filling for samosa (recipes for toppings are described below) and pinch the top edge with hands dipped in cold water. Decorate the seam with a “pigtail” and lay the samosas on a dry surface.
(Fry the samosas in a deep saucepan or pan with a thick non-stick bottom. There should be enough oil to completely cover the samosas). Heat the oil well and then dip the samosas into it. Fry on both sides (remove with a slotted spoon to drain excess oil).

Ingredients for stuffing samosas with rice

Rice - 375
Vegetable oil - 150 ml.
Salt - 3.5 tsp
Turmeric - 1 tsp
White cabbage - 1 fork
Tomato paste - 70 g.
Adyghe cheese (panira) - 400 g.
Dill - 1 bunch
Cumin - 1 tsp
Coriander - 2 tsp
Asafoetida - 2 tsp
Chili pepper - ¼ tsp
Black pepper - 2 tsp

How to make stuffing for samosas with rice

Cut the cheese into cubes and fry in vegetable oil.
Soak in salted water overnight.
Throw away in a colander. Rinse the rice and add 40 ml. vegetable oil.
Stir fry, add 700 ml. water, salt, turmeric, mix, cook until the water is absorbed and the rice becomes crumbly.
Chop the cabbage, put in a saucepan, add salt, pour 75 ml. water, simmer for 5 minutes.
Add tomato paste, black pepper, water, mix, simmer for another 2 minutes.
Warm up 40 ml. vegetable oil, add cumin, coriander, asafoetida, chili pepper, calcine, pour oil into rice, add cabbage and finely chopped dill.

Ingredients for stuffing fruit samosas

Apples - 2 pcs.
Orange - 1 pc.
Sugar - 1 cup

How to make fruit samosas filling

Cut the apples into cubes, and grate the orange zest on a fine grater, peel the orange pulp and cut into slices, put the fruit and zest in a saucepan and cover with sugar.
Fry over medium heat until fruit caramelizes and cool.

Ingredients for stuffing samosas with potatoes

Potatoes - 400 g.
Melted butter - 1 tbsp. l.
Onion - 1 pc.
Bulgarian pepper - 1 pc.
Canned peas - 100 g.
Cashew - 50 g.
Ground chili pepper
Curry

How to make stuffing for samosas with potatoes

Boil potatoes in their skins, peel and cut into small cubes.
Peel sweet peppers and onions, chop finely, fry a little.
Mix with potatoes, add green peas, nuts, spices, salt, mix again.

Ingredients for filling samosas with custard

Butter - 25 g.
Sugar - 150 g.
Milk - 500 ml.
Flour - 3 tbsp. l.

How to make custard samosas filling

Melt butter in a saucepan, add sugar.
As soon as the sugar darkens, pour milk into it and mix until the caramel is completely dissolved.
Dilute in a small amount of water 3 tbsp. flour, pour the solution into a saucepan with milk and mix until smooth.

Samosas are best served hot, but they retain their wonderful taste even cold. Unsweetened samosas can be served with a sauce, such as tomato sauce. Sprinkle sweet samosas with powdered sugar before serving.

The attachment of Indians to sweets has its roots in the Vedic tradition, since it is the sweet taste that is considered blissful. In addition, according to the Vedas, spices are very beneficial for health and can have a huge positive impact on a person’s character. There are no trifles in the preparation of Vedic dishes, because the Vedas believe that to a greater extent we feed our mind and our feelings, and not our body, and such subtle substances are not enough only for a certain set of trace elements and vitamins, so flavors and smells are of particular importance.

This is the reason why in Indian cuisine, along with the refined sugar familiar to us, other sweeteners are used, for example, sugar cane jaggery or palm gur, as well as maple and date sugar. In addition, these types of sugar are more preferable, as they give the dish not only a sweet taste, but also an inimitable taste and aroma. Since in our time it is quite difficult or expensive to get such types of sugar, it is recommended to give preference to at least unrefined (brown) sugar. Which favorably differs from refined in the content of vitamins, iron and minerals, as well as in concentration and taste.

To delve into the intricacies of Vedic cuisine, however, the task is time-consuming and not fast, I really really want to write for myself and for you a reminder about which spices contribute to the development of which qualities of character, but this is not this hour., and now we will proceed directly to cooking samosas (or samosas? if someone knows how to write correctly, please write in the comments) with their decorative pigtails.

I must add that samosa comes with different fillings, not only with sweet ones, like our Russian pies. As for the sweet filling, it can be any fruit (apples, peaches, mangoes, anonnas, strawberries ...) in addition, sweetened fresh cottage cheese can be added to them.

We will need:

1/2 cup (100 g) melted butter
3 cups (300 g) wheat flour fine grinding
1/4 tsp salt
2/3 cup (150 ml) cold water
6 medium apples, peeled and finely chopped
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground dry ginger
6 art. l. Sahara
ghee for deep frying
2 tbsp. l. powdered sugar

Mix with your hands in a large bowl 50 g of melted butter and flour, add salt. Gradually pour in cold water (sometimes half of the water is replaced with yogurt, then the pies are even softer). Transfer the resulting dough to a floured surface and continue to knead until it becomes homogeneous and elastic. Knead the dough. We form a ball from the dough and leave it for half an hour covered with a damp cloth.

Fry the apples in the rest of the butter over low heat for 5 minutes. Add spices and sugar, reduce the heat and continue to cook, stirring until the filling thickens. Now you need to wait for the filling to cool.

Knead the dough again. Make balls from the dough and roll them into round cakes. Cut round cakes into semicircular ones.

Now we need some water in a saucer. Moisten the straight edge of the cake with water from the center to the end.

We put one half of the straight edge of the cake on the other so that we get a cone (or a bag), while covering the dry side with the moistened side and blind, holding it with one hand from the inside

Now let's fill our bag with stuffing

Connect the edge and make a pigtail, if the pigtail does not work out, you can decorate the edge with a fork.

In a cauldron or a high frying pan, heat up the oil, for Vedic cuisine, however, it is typical to cook in ghee, but I personally have a bad idea of \u200b\u200bthis, so I took vegetable oil. You can check whether it is warm enough by dropping a piece of dough into it, the dough should immediately pop up. We lower the pies into the oil, as much as will fit on the surface of the oil. When the samosas are browned on the bottom, flip them over.

We take out the finished samosas and place them in a colander to drain excess oil.

Sprinkle the samosas with powdered sugar or dip them in a thick sugar syrup for a few seconds. Samosas can be served hot or cold.

Traditional Indian samosas are deep fried. This recipe offers a variant of fruit samosas (which are worn on Crimean beaches) baked in the oven. Their peculiarity is that the juice formed from fruits and sugar remains for a long time after baking, without being absorbed into the crust.

Compound:

Output - 16 pieces

Dough (yield - 770 g):

500 g flour
180 ml water
100 g vegetable oil
1/2 tsp turmeric
1/2 tsp salt

Filling:

10 plums or 2 peaches
300 g grapes
2 bananas
2 pears
150 g sugar

In summer, instead of bananas, it is very tasty to add currants, raspberries or strawberries to the filling. The peculiarity of the filling is that all the fruits are soft and do not make holes in the dough.

Crimean samosas with fruit in the oven - recipe:

Mix flour with turmeric, add oil and rub with your hands into small crumbs. Dissolve salt in water and pour into the resulting mass. Knead the dough.
kneading the dough
Leave the dough for an hour and a half or two, but it is better to make it in the evening. It turns out to be very elastic, does not stick to hands and a gurney, no additional flour is required. The resulting dough is divided into 8 parts.
Dough for samosas
Roll an ellipse out of each piece with a rolling pin. It should be very thin and strong. Cut the ellipse in half, fold it into an envelope, fasten the seam very tightly, you can slightly moisten the edge for a high-quality tuck.
Roll out and form a cone
Fill the resulting cone with fruit cut in half and put 2 teaspoons of sugar. Pinch off the free end. We put a lot of fruit filling, but carefully so as not to pierce the dough, so it is better to take soft fruits.

Filling with stuffing
Preheat the oven to 280 degrees. Bake samosas in the oven 4 at a time for 6-8 minutes.
We bake

It is very important that the juice formed from sugar and fruits does not have time to boil inside the samosa, otherwise it will spill onto the baking sheet, and the pastries will lose their taste.

In the recipe, the high temperature in the oven and the baking time are important. It is very tasty to eat fruit samosas and drink juice from them.

Bon appetit!

Amrita recipe author