Home Nutrition Samosas. Samosas: recipes for making vegetarian Indian pies Samosas traditional dough and potato filling

Nutrition

Samosas. Samosas: recipes for making vegetarian Indian pies Samosas traditional dough and potato filling

Fruit samosas are crispy dough products with lots of fruit filling. Spicy and rosy pies just beg to be put into your mouth.

Samosas - traditional recipe

Ingredients:

flour – 400 g;
water – 160 ml;
sugar – 50 g;
apple – 200 g;
pear – 150 g;
raisins – 50 g;
butter – 30 g;
cognac – 15 ml;
cinnamon – 5 g;
a pinch of salt.

Preparation

Samosas with fruits are a simple and quick recipe, it won’t take you much time and will pleasantly surprise you with the result. To prepare the dough, mix flour with salt and add water to this mixture in small portions. Knead the dough and place it in the refrigerator for an hour.

Wash the fruits, remove stems, seeds and peels, cut them into small cubes. Place them in a saucepan, add butter, sugar and two tablespoons of water. Stew the fruit until completely cooked; the mixture should have the consistency of puree. If the apples and pears are ripe, then you don’t need to add water. Pour boiling water and cognac over raisins for 15 minutes.

Mix fruit puree and raisins and cool the filling. Remove the dough from the refrigerator and roll it out, then cut it into pieces, and roll each piece into an oval cake. Cut the tortilla in half, bring the halves together and pinch all sides except the one where the cut was made. It turns out to be a kind of pocket.

Repeat this step for all pieces of dough. Fill them with fruit filling and seal the last edge. This process is the most difficult in preparing samosas. When the filling is enclosed in the dough, all that remains is to deep-fry the dish.

To do this, heat a liter of vegetable oil in a small frying pan. If you have a deep fryer, fill it 80% with oil. Fry the samosas for 3 minutes until the dough acquires a caramel color. Place the finished samosas on a paper towel to drain excess fat. Sprinkle the products with cinnamon and serve.

Samosas - recipe with berries

Ingredients:

flour – 400 g;
water – 160 ml;
sugar – 100 g;
cranberries – 200 g;
red currants – 150 g;
butter – 30 g;
nutmeg – 5 g;
a pinch of salt.

Preparation

If you know how to prepare samosas with fruit filling, preparing berry ones will not cause you any difficulties. The dough in this recipe is prepared similarly to the first method.

To prepare the filling, place the berries with sugar in a saucepan and cover it with a lid. Boil the mixture for 5 minutes or more until all the berries have burst and the sugar has dissolved.

Roll out and fill the samosas using the technology from the previous recipe. Fry them in oil for 3 minutes. Sprinkle the finished pies with ground nutmeg and serve warm.

If you are a fan of oriental desserts, then do not forget to also prepare. Bon appetit!

Samosa is an incredibly delicious Indian pie. We have 7 original meat-free recipes on our website.

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 preparing a lean dish, you can replace it with vegetable oil)

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

Pour vegetable oil into the salted flour.

Mix the butter and flour with your hands, rubbing lightly, until the flour resembles flakes in appearance. If the dough sticks too much, you need to add a little more flour.

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

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

Cut the potatoes into medium-sized cubes.

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

Shred the cabbage.

Cut Adyghe cheese into large cubes.

Melt butter in a frying pan.

Add mustard seeds to the oil and fry for about 20 seconds.

Add the remaining spices to the pan and fry until they change color slightly.

Place Adyghe cheese into the masala and fry it for about a minute.

Then place the chopped vegetables in the pan. Add salt, mix thoroughly, fry covered until cooked. The filling must be stirred periodically to prevent it from burning.

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

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

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

Place a tablespoon of filling on one edge of the flatbread.

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

Place the pies on a baking sheet. Bake for 10 minutes at 250 degrees. Traditionally, such pies are deep-fried in a frying pan, but in this case they become significantly higher in calories.

Recipe 2: samosas with cottage cheese and orange

boiled water - 125 ml
ghee – 250 gr
butter - 125 g
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 g

Recipe 3: Indian samosas with vegetables (step-by-step photos)

water - 100 ml
ground coriander - 5 g
Mexican vegetable mixture - 500 gr
fresh parsley - 1 bunch
soda - 5 g
dry cumin – 2 g
ghee - 100 g
wheat flour - 400 gr
pepper mixture - 3 g
salt - 2 tsp.

Recipe 4: Spicy samosas with garlic and potatoes

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

Mix sifted flour, chicken egg yolk and butter (30 ml) in a bowl.

I cover the dish with film and move it to the refrigerator.

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

I cook the vegetables for about 8 minutes, remembering to stir them periodically. Next, I peel the finished potatoes and mash them with a fork into a coarse puree, which I put into the frying pan. I also sprinkle the samosa filling with curry and pepper.

I fry the aromatic mass for another 10 minutes and turn off the stove. When it has cooled, I take out the infused dough, knead it and roll out a round layer 2 cm thick with a rolling pin. Using a thin-walled glass, I cut out circles, 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 frying pan and heat it up, after which I add the pieces as carefully as possible and fry them for about 4 minutes on each side. You can serve Indian samosa either 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 the 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
Onions - 1 pc.
Ground paprika - 1 tsp.
Ground black pepper - 0.5 tsp.
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 onion, peas (strained from liquid), oil, salt and spices to the potatoes.

Mash the potatoes. Let the filling cool.

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

Pour in water, salt, mix the mixture again.

Add the remaining half a glass of flour and 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 and cut into pucks. Dip the pucks in flour.

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

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

Fry on each side over low heat until golden brown.

Place the pies on a paper towel.

Serve the samosas hot. Bon appetit!

Recipe 6: samosas with fruit (with photos 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 and knead into a stiff dough. We let it sit for forty-five minutes. Just first wrap the dough in cling film or cover it with a plate so that it does not dry out. Place 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 about five minutes (the liquid at the bottom should all evaporate), then leave to cool for a while.

Roll out a thin flat cake from a small piece of dough, now divide the flat cake into two equal parts.

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

We hold the cone in our hand, place the already cooled fruit in the middle of the envelope, then carefully pinch the edges.

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

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

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

Add peeled, cored, chopped apples. Fry for a minute.

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

Add bananas and after a minute remove from heat.

Let cool.

Divide the dough into 8-10 balls, roll each one out and add the filling.

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

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

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.

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

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!

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.