Home Nutrition What are fruit samosas. Samosas: recipes for cooking Indian patties in a vegetarian way. Crimean samosas: a traditional recipe

Nutrition

What are fruit samosas. Samosas: recipes for cooking Indian patties in a vegetarian way. Crimean samosas: a traditional recipe

Such delicious sweet pies are sold on the beaches of Crimea. The recipe is quite simple, and you get a lot of pleasure from the taste.

INGREDIENTS

Flour 300 grams
Butter 50 grams
Salt 1/4 teaspoon
Water 150 milliliters
Fruits or berries 500 grams
Sugar 4 Art. spoons
depends on the stuffing
Vegetable oil for frying 500 ml

Preparation description:

Samosa are Indian pies that have taken root well in the resort areas of the former USSR. On the beaches of Crimea, my children enjoyed such pies with different fillings - with fruit, meat, and cheese with greens. The recipe for making Crimean samosa is quite simple, you can choose the filling at your discretion - the dough is made according to one recipe for both sweet and savory pies. I tell you how to make Crimean samosas. 1. Mix flour with salt and melted butter. 2. Pour in cold water and knead the dough. Knead for 5 minutes until it becomes elastic enough. 3. Cover the dough and leave to rest for about 30 minutes. 4. During this time, you can prepare the filling. Samosas can be made with berries, which means they need to be washed, sorted and dried. If the berries are pitted, remove the pits. Plum, peach, apricot is better to cut into small pieces. 5. The dough lay down for half an hour, knead it again and divide it into 10-12 parts. We roll each part into a ball and roll out thin cakes. 6. Cut each cake in half and fold the bag. Carefully pinch the side seam. 7. We put the filling and a little sugar in the bag. Pinch off the top edge. Make sure there are no holes. Through them, when frying pies, the juice of the filling can flow out. We make all the pies this way. If you fry them in a pan - then form them flatter. If deep-fried, then it can be more voluminous. 8. We heat the vegetable oil well and fry our samosas over medium heat until golden brown. 9. To remove excess oil, put ready-made samosas on napkins. Then, if desired, you can sprinkle them with powdered sugar. Bon Appetit!

It tastes better than regular pies! Today is the recipe for Crimean samosa with fruit. The dough without yeast and baking powder, thin, bubbly and crispy (still fresh, but then very tasty), is prepared in a matter of minutes. Filling from juicy apples, although you can use other fruits or berries, even potatoes or minced meat - to your taste. Samosas are very tasty, it is worth trying one, as you want to eat a couple more! Such pies can not only be fried in oil, but also baked in the oven. Try it - it's always delicious! How to do delicious pies with apples or Crimean samosas? Just! Watch the step-by-step recipe with photos and a short video, follow the recipe and you will succeed too. Happy cooking!

Ingredients (20 pieces):

wheat flour - 300 grams;

room temperature water - 130 milliliters;

salt - 0.5 teaspoon;

odorless vegetable oil - 50 milliliters;

apples - 200-250 grams;

vanilla sugar - 1 teaspoon;

ground cinnamon (optional) - 1 teaspoon;

sugar - 50 grams;

lemon juice - optional;

vegetable oil - for frying.

Video recipe with a visual process of making samosa with fruit:

Crimean samosas or pies with apples. Step by step recipe

1. By tradition, we start cooking with dough, it is prepared very simply and quickly. Sift flour, add salt and mix lightly. Pour in vegetable oil, rub with your hands into crumbs.

2. Add water, it needs enough to collect the dough. It took me 130 milliliters, knead the dough. We leave at room temperature 2 minutes while you prepare the filling.

3. Cut the apples into cubes, if desired, remove the skin. You can use any filling - it will still be delicious. Sliced a little and add a little to the apples lemon juice(you can do without). Mix with cinnamon and vanilla sugar, do not add regular sugar immediately, as the filling will let the juice out ahead of time. Ready!

4. Punch down the dough, divide into 10 pieces. We crush each, making a ball (it will be convenient to roll out).

5. Roll out the pieces of dough into a circle, about 2-3 mm thick and divide into 2 equal halves.

6. We overlap, forming a bag. We put some apples, then half a teaspoon of sugar and some apples again.

7. We carefully pinch the seams (this is important, otherwise the juice will flow out and the dough will be covered with caramelized sugar). We braid for beauty with a pigtail.

8. As soon as a few pies are blinded, we immediately fry them in hot oil. If you leave it for a long time, then the sugar inside will have time to melt and the juice may flow out when frying.

9. Fry until golden brown, turning occasionally. Heating is strong - bubbles are small, heating is weak - bubbles are large. We put the finished samosas on paper towels and let the excess oil drain.

Delicious mouth-watering hot samosas are often sold today in the Crimea, on the beaches. Often you can hear the voice of the seller, who beckons buyers with a loud cry: Samosa! Delicious hot samosas!

In fact, samosas are a popular South Asian dish. It has become known worldwide as a Vedic vegetarian food originating in India. These pies are made with puff text and deep fried with a variety of fillings. Anyone who has tried samosas at least once will definitely want to eat them again.

We cook samosas not only with vegetarian fillings, but with a variety of fillings, including meat ones. In the same Crimea, pies with fruit and berry filling are popular. You can often buy real Indian vegetable samosas with oriental spices. And the Crimean Tatars cook this dish from minced meat- beef, lamb, chicken. Such pies are often called "samsa".

Today we will prepare pies with two different fillings - with cheese and lamb.

Samosas with Adyghe cheese

Samosas with Adyghe cheese and greens are such a “Caucasian-Crimean” option. To prepare them, we need the following products:

flour - 400 g
water - 100 ml
Adyghe cheese– 450 g
melted butter - 300 g
vegetable oil - 100 g
greens (cilantro, dill, parsley)
spices (coriander, curry, turmeric)

Cooking samosas with cheese

Pour flour into a bowl, pour in vegetable oil, salt. Mix until flaky. Then add water and knead the dough until a homogeneous elastic mass is obtained. Cover and put in heat for half an hour.

We are preparing the stuffing. Grind the cheese, finely chop the greens.

Put 2 tablespoons of melted butter on a hot skillet. Add spices to the melted butter: coriander, turmeric and curry. Mix and add cheese. Mix again. We need the cheese to melt a little. Then add greens and mix everything again. The filling is ready.

Roll out the dough into a sausage and divide it into 12 parts. From the resulting pieces of dough we form balls and roll them out with a rolling pin. Cut into two halves with a knife.

Moisten the edge of the straight side of the half circle from the center to one of the ends. We fold both ends so that we have a cone. Now we fix the cone, tightly connecting the ends. We fill the resulting cone with the prepared filling by about two-thirds. We fasten the edges, forming a seam in the form of a twisted rope.

We heat up the pan. For frying, put melted butter. When frying, the samosas should be half deep in the fryer. We fry in turn on each side. Flip or remove when golden brown.

We spread the samosas on any flat dish and wait for the remaining oil to drain.

Crimean samosas with lamb

Samosas with meat are often called samsa. This dish is known to us thanks to immigrants from Central Asia. It is prepared in Uzbekistan, Turkmenistan and other former republics. In Crimea, Crimean Tatars sell samsa right on the streets of cities. To prepare it, we need the following products:

puff pastry - 1 pack
lamb - 650 g
onion - 2 onions
cumin - 1.5 teaspoons
black pepper - 1 teaspoon
egg - 1 pc.
sesame seeds
butter

Cooking samosas in Crimean style

Instead of lamb, you can take beef or chicken. Slice the meat very finely with a sharp knife.

Finely chop the onion and add it to the meat. Add pepper and salt.

Mix everything well with your hands. We remove the resulting filling in the refrigerator.

Cut the puff pastry sheets into small pieces.

We roll out pieces of dough, getting flat cakes like pancakes.

We fill the resulting "pancakes" with prepared meat filling.

We turn the cakes into triangles. Preheat the oven to 220°C.

Mix the egg with two tablespoons of water. Lubricate the samsa with the egg mixture. Sprinkle sesame seeds on top. Grease a baking sheet with oil and put prepared samosas on it.

Bake pies until golden brown. First at 215°C for 20 minutes and then another 15-20 minutes at 175°C.

Samosas are Indian patties that can be sweet or savory. Both those and others are deep-fried. They are prepared with different fillings, I have today - vegetable. Pies are very savory due to the addition of spices. Very tasty, I recommend to try. Well, don’t forget to cook for samosas, it will be even tastier.

To prepare Indian Samosa patties, prepare the products according to the list.

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!

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 melted butter (for cooking) fast food can be replaced 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 soft elastic dough.

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 vegetable);
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 them inside potato stuffing. 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. A the best addition red sauce is considered for this pastry. 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