Today we will talk about one of the most popular Vedic dishes. Of course, these are samosas. For those who are encountering such pastries for the first time, we explain that these are pies that are fried in a large amount of vegetable oil. So, samosas: recipes for dough and various fillings.
Authentic Indian samosas
How to cook samosas? The whole secret of this baking lies in kneading the dough. And a step-by-step recipe will help us do everything right.
This is interesting! Samosas are found not only in Indian cuisine, but also in Crimean and Uzbek cuisine.
Compound:
- 0.6 kg of sifted flour for dough;
- 60 ml purified vegetable oil for dough;
- 200-300 ml of purified water;
- vegetable oil for frying;
- 10 g cumin;
- 10 g Garam Masala spices;
- 10 g mango powder;
- salt;
- sifted wholemeal flour for breading;
- 7-8 potatoes;
- bulb;
- 150 g frozen green peas.
Attention! The classic Indian recipe for making samosas involves adding ground chili pepper to the filling. If you like spicy dishes, include this ingredient in the recipe.
Preparation:
- Sift the flour and combine with purified vegetable oil.
- Add cumin to the resulting mass, as well as ½ tsp. salt.
- Add water in small portions and mix the base. We need elastic dough.
- Divide the dough into small portions and roll them into lumps the size of half a palm.
- Now bread the resulting circles in sifted coarse flour and roll them into a thin layer.
- Lightly fry the resulting cakes in a dry frying pan. It will literally take two minutes. This trick will make our dough crispy.
- Preparing the filling for samosas. Peel and wash the potatoes. Boil the root vegetables in salted water.
- Break up the finished potatoes with a fork. Attention: we don’t need to puree it, just mash it slightly.
- Peel the onion, chop finely with a knife and add to the potatoes.
- Now add Garam Masala seasoning and mango powder. Mix the filling thoroughly. Salt it if necessary.
- Let's get back to the flatbreads. Let's cut them into two equal parts. Fold it into a stack and trim the edges with a knife.
- In a separate small bowl, mix the sifted flour with purified water. We should end up with a sticky paste like this.
- Lubricate the workpiece on one side with the resulting mixture.
- Fill the envelope with filling.
- We fasten the edges well. We will get triangles like this.
- Pour refined vegetable oil into a deep saucepan. We calculate its quantity based on the fact that the samosas must literally be completely immersed in oil.
- Fry them until golden brown, stirring with a slotted spoon.
- Place the finished samosas on a baking sheet lined with a kitchen towel to remove excess oil.
- These are the Vedic pies we got.
On a note! You can add baked pumpkin pulp to the filling.
Crimean samosas: traditional recipe
Now let’s look at the Crimean recipe for samosas with fruit. Your family will definitely appreciate these pies.
Compound:
- 50-70 g powdered sugar;
- 2 apples;
- 200 g of sifted wheat flour;
- 30-35 g butter;
- 50 g steamed raisins;
- salt;
- purified water;
- refined vegetable oil;
- ground coriander and cinnamon powder to taste.
Attention! You can add any fruits and berries to the filling to your taste.
Preparation:
Attention! You can fry samosas in a deep fryer.
Pies are perhaps one of the most ancient dishes. Back in the 5th century BC. pies were mentioned in ancient Vedic scriptures. In our time in Europe, pies first appeared in England. It was customary for wives to prepare large pies (20-30 cm) for their husbands to take to work. To do this, women rolled out the dough, wrapped lunches in it, and to prevent the pies from getting mixed up, they put a name on the dough and baked it.
Over time, new recipes for dough for pies were invented, fillings, spices and seasonings were combined. Each country changed and rewrote the composition to suit its tastes and products. But no matter how the composition of the dough, the presentation form and the filling change, pies will always be a symbol of homeliness.
Today we’ll talk about vegetarian pies called “samosa”. This is one of the most popular dishes in India. As a rule, samosas are mixed from flour, vegetable or butter and water, samosas are deep-fried, and the traditional fillings are vegetables and fruits. Samosas can be both snack and dessert, and the incredible number of variations of fillings will never make this dish monotonous.
I suggest preparing samosas with oranges and making a milk glaze for them. You will remember them for the delicious tea drinking and the aroma of crispy pastries, and these, as you know, are good helpers for maintaining coziness, warmth and love in the house!
Indians' affection for sweets has its roots in the Vedic tradition, since it is the sweet taste that is considered beneficial. In addition, according to the Vedas, spices are very good 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 the body, and such subtle substances do not only need a certain set of microelements and vitamins, so shades of taste and smell are of particular importance.
This is the reason that in Indian cuisine, along with the refined sugar we are used to, other sweeteners are used, for example, jaggery from sugar cane or palm gur, as well as maple and date sugar. In addition, these types of sugar are more preferable because 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 obtain such types of sugar, it is recommended to give preference to at least unrefined (brown) sugar. Which compares favorably with refined in the content of vitamins, iron and minerals, as well as in concentration and taste.
Delving into the intricacies of Vedic cuisine, however, is a labor-intensive and slow task. I really really want to write for myself and for you a reminder about which spices contribute to the development of which specific character traits, but this is not the time, and now let’s move on directly to cooking samosas (or samosas? if anyone knows how to do it correctly, please write in the comments) with their decorative braids.
It should be added that samosa comes with different fillings, not only sweet ones, like our Russian pies. As for the sweet filling, it can be any fruit (apples, peaches, mango, pineapple, strawberries...) and you can also add sweetened fresh cottage cheese.
We will need:
- 1/2 cup (100 g) melted butter
- 3 cups (300 g) fine wheat flour
- 1/4 tsp. salt
- 2/3 cup (150 ml) cold water
- 6 medium sized apples, peeled and finely chopped
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground dry ginger
- 6 tbsp. l. Sahara
- ghee for deep frying
- 2 tbsp. l. powdered sugar
Mix 50 g of melted butter and flour with your hands in a large bowl, add salt. Gradually add cold water (sometimes half of the water is replaced with yogurt, then the pies turn out even softer). Transfer the resulting dough to a floured surface and continue kneading until it becomes homogeneous and elastic. Knead the dough. Form the dough into a ball and leave it for half an hour, covered with a damp cloth.
Fry the apples in the remaining butter over low heat for 5 minutes. Add spices and sugar, reduce heat and continue to cook, stirring until the filling thickens. Now you need to wait for the filling to cool down.
Knead the dough again. Let's make balls from the dough and roll them into round cakes. Cut the 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.
Place one half of the straight edge of the cake on the other so that you get a cone (or bag), cover the dry side with the moistened side and mold, holding it with one hand from the inside
Now let's fill our bag with filling
Let's connect the edge and make a pigtail; if the braid doesn't work out, you can shape the edge with a fork.
Heat the oil in a cauldron or high frying pan; for Vedic cuisine, however, it is typical to cook with melted butter, but I personally have a hard time imagining this, 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 float to the surface. Place the pies in the oil, as much as will fit on the surface of the oil. When the samosas are browned on the bottom, turn them over.
We take out the finished samosas and place them in a colander to drain off excess oil.
Sprinkle the samosas with powdered sugar or immerse them in thick sugar syrup for a few seconds. Samosas can be served either cold or hot.
Delicious, mouth-watering hot samosas are often sold today in Crimea, on the beaches. You can often hear the voice of a seller inviting customers with a loud cry: Samosas! Delicious hot samosas!
Actually, samosas are a popular South Asian dish. It has become known throughout the world as a Vedic vegetarian food originating from India. These pies with a variety of fillings are made from puff pastry and deep-fried. Anyone who has tried samosas at least once will definitely want to enjoy them again.
We prepare 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 authentic Indian samosas made from vegetables with oriental seasonings. And Crimean Tatars prepare 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 herbs are a “Caucasian-Crimean” version. To prepare them we will 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, add vegetable oil, and salt. Mix until flaky. Then add water and knead the dough until a homogeneous elastic mass is obtained. Cover and place in a warm place for half an hour.
Let's prepare the filling. Grind the cheese and finely chop the herbs.
Place 2 tablespoons of melted butter on a hot frying pan. Add spices to the melted butter: coriander, turmeric and curry. Stir and add cheese. Mix again. We need the cheese to melt a little. Then add the 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.
We moisten the edge of the straight side of the circle half from the center to one of the ends. We fold both ends so that we get a cone. Now we secure the cone, tightly connecting the ends. Fill the resulting cone with the prepared filling approximately two-thirds. We pinch the edges, forming a seam in the form of a twisted rope.
Heat the frying pan. For deep frying, add melted butter. When frying, the samosas should be submerged halfway in the deep fat. Fry on each side in turn. Turn over or remove when golden brown.
Place the samosas on any flat dish and wait for the remaining oil to drain.
Crimean-style samosas with lamb
Samosas with meat are often called samsa. This dish is known to us thanks to people from Central Asia. It is prepared in Uzbekistan, Turkmenistan and other former republics. In Crimea, samsa is sold directly on the city streets by Crimean Tatars. To prepare it we will 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
- oil
Cooking samosas in Crimean style
Instead of lamb, you can use beef or chicken. Using a sharp knife, chop the meat very finely.
We also chop the onion quite finely and add it to the meat. Add pepper and salt.
Mix everything well with your hands. Place the resulting filling in the refrigerator.
Cut the puff pastry sheets into small flatbreads.
Roll out pieces of dough, getting flat cakes like pancakes.
We fill the resulting “pancakes” with the prepared meat filling.
Roll the cakes into triangles. Preheat the oven to 220°C.
Mix the egg with two tablespoons of water. Brush the samsa with the egg mixture. Sprinkle sesame seeds on top. Grease a baking tray with oil and place the prepared samosas on it.
Bake the pies until golden brown. First at 215 °C for 20 minutes, and then another 15-20 minutes at 175 °C.
Samosa (samosas) - original-shaped pies with vegetable filling, deep-fried. National dish of Indian cuisine, vegetarian, spicy. Samosas satisfy hunger well and are a kind of fast food in India; they are sold everywhere on the streets and markets, on buses and trains. Spicy, filling and crispy.
The dough for samosa is kneaded unleavened, sometimes flaky, but the filling can be anything. The most commonly used are potatoes, beans, carrots, peas, green beans, and onions. Traditionally, many hot spices are added: chili, cumin, coriander, turmeric, etc. Indian “triangle pies” are fried in a large amount of oil and served hot.
Ingredients
for test:
- wheat flour 500 g
- vegetable oil 4 tbsp. l.
- salt 1 tsp. without top
- cold water 200 ml
For filling:
- potatoes 2 pcs.
- carrots 1 pc.
- peas 3 tbsp. l.
- onions 1 pc.
- garlic 1 tooth.
- chili pepper 2-3 rings
- cumin 2 chips.
- turmeric 2-3 chips.
- coriander 2 chips.
- parsley 0.5 bunch.
- vegetable oil 1 tbsp. l.
- frying oil 300 ml
Total cooking time: 40 minutes / Yield: 20-24 pcs.
Preparation
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First you need to knead the dough. I sift the flour into a bowl, add salt and refined vegetable oil. I rub it with my hands. A crumb should form.
While stirring with a spoon, add cold water. I knead quickly, you should get a tight but elastic dough, like plasticine. I cover it with a towel and leave it for 20 minutes at room temperature.
While the dough is resting, I prepare the filling. I peel the potatoes and carrots, cut them into small cubes and boil them until tender in boiling salted water, drain them in a colander and cool. As for peas, green, frozen or canned will do. If you have fresh peas, then you need to boil them for 5 minutes in boiling water and then throw them into ice water to preserve their beautiful emerald color. If you have frozen peas, then simply pour boiling water over them and leave for 3 minutes, and then drain all the liquid. Canned vegetables do not require additional processing; you just need to strain the liquid from the can.
I cut the onion into cubes, finely chop the garlic with a knife, remove the seeds from the chili pepper and chop finely. I heat a frying pan with oil, sauté the onion along with garlic, chili, cumin, coriander and turmeric. Fry for about a minute, stirring constantly.
Then I add potatoes, carrots and peas to the pan, pour in 2-3 tbsp. l. water, add salt to taste and heat for 2-3 minutes. Add finely chopped parsley and cool.
While the filling is cooling, I return to the dough. I divide it into 10-12 pieces the size of a chicken egg. I roll each piece into a flat cake about 2 mm thick and cut the resulting oval vertically into two parts.
I connect the cut and press it to form a ball of dough. I fill it with filling and connect the open edges, it turns out to be a pyramid - a triangular shaped pie, which is traditional for samosa.
I heat up the oil for deep frying (a large amount so that the pies float freely in it). I dip 2-3 pies into boiling fat and fry until golden brown on both sides. They fry quickly, the main thing is to heat the oil well, then it will not be absorbed into the pies, they will turn out crispy on the outside and soft on the inside. I place the samosas on a paper napkin to remove excess fat.
It turns out a whole pile of crispy pies with a spicy filling - 20-24 pieces depending on the size. They are best served hot and can be topped with a light sauce. Bon appetit!
