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Best Samosa Recipes

Best Samosa Recipes


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Samosa Shopping Tips

Buy cooking oils with high smoke points like peanut, canola, and safflower which don’t break down at the high temperatures needed for deep-frying.

Samosa Cooking Tips

Oil and water do not mix – make sure the food being fried is dry before going into the oil.


The Best Samosas

As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.


Recipe Summary

  • 2 large potatoes, peeled
  • 1 cup frozen peas, thawed
  • 2 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • 1 bay leaf, crushed
  • 2 large onions, finely chopped
  • 1 pound ground beef
  • 4 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger root
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green chile peppers
  • 1 quart oil for deep frying
  • 1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.

In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.

Heat oil in a large, heavy saucepan over high heat.

Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.

In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.


How to make Punjabi Samosa at Home

  • Yield: 15 Samosas
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Serving: for 04 people

The Best Punjabi Samosa Recipe

This is definitely the best Punjabi Samosa Recipe you’ll ever make at home!

Ingredients

  • For Samosa Wraps
  • All Purpose Flour - (maida) 250 gm
  • Salt - 1/2 TSP
  • Baking powder - 1/2 TSP
  • Oil - 2 tablespoons
  • Carrom seeds (ajwain) - 1 TSP
  • Water - to knead the dough, 1/2 cup or as needed
  • For Samosa Filling
  • Potatoes - 5, boiled
  • Peas - 1 cup, boiled
  • Salt - 1 TSP
  • Lemon juice - of 1 whole lemon
  • Green Chillies - 4, pounded (fine chopped)
  • Curry leaves - 2-3 chopped
  • Garam masala powder - 1 TSP
  • Turmeric powder - 1/4 TSP
  • Cummin seeds - 1/4 TSP
  • Coriander Seeds - 1 TSP
  • Mustard seeds - 1/4 TSP
  • Garlic paste - (freshly ground garlic), 1 TSP
  • For Deep Frying
  • Cooking Oil - as needed

Instructions

To make Samosa Dough

  1. To start making the samosa dough (or pastry), mix together all ingredients, flour and salt and add oil.
  2. Rub the oil with the flour till it resembles bread crumbs.
  3. Start by adding 1/2 cup warm water and knead it into a smooth and firm dough.
  4. Cover the dough with a damp cloth and set aside while you make the filling.

To make Samosa Filling

  1. Mash the boiled potatoes with the hand or fork into little chunks.
  2. In a pan heat two tablespoons of oil.
  3. Add garlic, mustard seeds, cumin seeds, curry leaves and green chilies to the pan and let them splutter.
  4. Add mashed potatoes and boiled peas with the spices, mix well then remove from the flame.
  5. Now add chopped coriander leaves and chopped onions and let the mixture cool down at room temperature.

Wrapping the samosas:

  1. Take a lime sized portion of the dough, roll it between your palms till smooth and dust it with flour.
  2. Roll it out into a circle that is less than 1 mm thickness and about 6 inches in diameter.
  3. Cut the rolled dough in half. Pick up one half and put the potato filling on it.
  4. Seal two sides by pinching together to get a triangle (see in pictures.)
  5. Place the samosa on a greased tray making sure other samosas don’t touch each either and cover them with a damp cloth.
  6. Repeat the same to make all the samosas.
  7. You can freeze the samosas for later use in an air-tight container. (place them side by side and sprinkle some flour on them so they do not stick with each other)

Frying the samosas:

  1. Heat about 2-3 inches oil in a wok.
  2. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying.
  3. Add the samosas to the oil making sure not to overcrowd the wok, and reduce the flame to a simmer.
  4. Fry the samosas on a low flame till golden brown on either side.
  5. It's important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside.
  6. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney or plum chutney.

Enjoy Punjabi Samosa!!

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Recipe by Chef Husseina Nazir "WhoSayna"

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Ingredients of Samosa

  • 2 cup all purpose flour
  • 1 teaspoon cumin seeds
  • 1 teaspoon crushed ginger
  • 1 teaspoon raisins
  • 5 boiled potato
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon kasoori methi leaves
  • 1 teaspoon carom seeds
  • 1/4 cup water
  • 2 cup refined oil
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon green chilli
  • 1 teaspoon cashews
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • salt as required
  • 1 teaspoon coriander leaves
  • 2 tablespoon ghee
  • 1 handful raw peanuts

How to make Samosa

Step 1 Sauté cumin seeds for potato filling

To make delicious samosas at home, first, make the filling. Put a pan on medium flame and add 2 tsp oil in it. Once the oil is hot enough, add cumin seeds and allow them to crackle.

Step 2 Add spices and boiled potatoes and cook for a while

Now, add whole coriander seeds, ginger and green chilli. Saute for a minute and then add chopped cashews and raisins, peanuts if you like them, boiled and mashed potatoes, cumin powder, coriander powder, garam masala powder, red chilli powder, salt to taste, kasoori methi leaves, coriander leaves. Mix well and saute for 2 minutes. Your stuffing is ready!

Step 3 Prepare the dough for the Samosa

Now, to prepare the dough, take a mixing bowl and combine all-purpose flour along with carom seeds and salt. Mix and then add ghee and start kneading by adding a little water at a time. Ensure that you add water gradually and make a firm dough. A soft dough will not make your samosas crispy. Cover the dough with a damp muslin cloth and keep aside for about half an hour.

Step 4 Roll the dough in small puris and cut into half

Once done, roll out few small-sized balls from the dough. Flatten them further with the help of your palms and then with a rolling pin. Give them a round shape and cut in half. Now dip your hands in water, fold the edges of the semi-circle in order to give it a cone shape.

Step 5 Fill the semi-circle with potato filling and deep fry

Take the filling with the help of a spoon and stuff it in the cone. Seal the ends properly by pressing the edges lightly with your fingers. Then, heat oil in a pan and deep fry the samosas on low heat until they turn golden brown and crispy. Serve with tomato ketchup and green chutney. Enjoy it as a tea-time snack!


Another method for making samosas using homemade &ldquosamosa patti&rdquo (or samosa pastry) requires homemade dough to be rolled thinly and partially cooked on a tawa before folding. You can see this technique in my recipe for Mung Daal Samosas.

Samosas can also be made using shop-bought filo pastry, spring roll pastry or puff pastry, depending on the style you prefer.

Some newer methods involve using shop-bought wholewheat wraps to wrap the samosa filling.


Savoury + Vegetarian Samosa Ideas

8. Jalapeno Three Cheese Samosas – My Food Story

These pictures are absolutely to die for! These would go perfect with the ready made thin sheets of spring roll/samosa pastry.

Source: My Food Story

9. J alapeno & Cheese Wonton Samosas – Flour & Spice Blog

A variation on #8, made with wonton wrappers for even more ease!

9. Cheese & Potato Samosas – Jeny John

Cheese and potatoes are the ultimate winning combination for warm, comforting pleasures! Double points for cheese and potatoes in a pastry crust!

10. Cheese & Spring Onion Samosa -Tarla Dalal

The amazing Tarla Dalal has her own variation of a cheese samosa too – with spring onions.

11. Samosas with Spinach & Cottage Cheese – Archanas Kitchen

Source: Archanas Kitchen

12. Cumin Spiced Potato Filling for Samosas – My Own

The classic Aloo filling we all know and love

13. Potato & Pea (Aloo Matar) Samosa – Food Buddy

Same as #13, but with the bonus addition of delicious peas

14. Tomato, Basic & Mozarella Parcels – Neils Healthy Meals

OK so technically this ISN’T a samosa – but it sure looks like one! It sounds like an absolutely appetising combination!

Source: Neil’s Healthy Meals

15. Pizza Samosas – Taste Made

16. Ethiopian Lentil Sambusa – Demand Africa

17. Crispy Iranian Onion Samosas – Sallu’s Kitchen

I’ve had this saved to my Pinterest account for YEARS now and have just not gotten around to trying these! May this Ramadan be the year, ameen.


Ingredients

Ingredients for Baked samosa dough

All-purpose flour/Maida: To make baked samosa dough I have used regular APF or maida. If you want to make them even healthier you can use whole wheat flour but the taste and texture will alter too much so I prefer to use maida in making samosa covering.

Oil: Use any vegetable oil or ghee as per your preference.

Ajwain/carom seeds (optional): These taste great in the covering but if you don’t have just skip.

For Veggie and Paneer filling

Paneer/Indian cottage cheese: Use homemade or store-bought Paneer or Indian cottage cheese. Easy vegan substitute for paneer is tofu so you can use that as well.

Cabbage: you can use any other vegetables like finely chopped capsicum or grated carrots if you don’t like to use cabbage.

Kidney beans/rajma: Kidney beans are a good healthy option. You can use canned kidney beans that are rinsed and drained.

Cheese: Use any hard cheese variety as per taste. I have used reduced-fat cheddar cheese.

Cherry tomatoes: These are optional but add a nice tang.

Red chilli flakes: to spice up the samosa, use red chilli flakes.

Peri-peri masala: Spicy samosa is the best so I have used this peri masala blend for a delicious taste.

To Make Aloo stuffing for Baked Samosa

Potatoes: Use boiled and roughly mashed potatoes.

Green Peas: Use shelled fresh peas or frozen peas

Spices, Seasonings and flavourings: green chillies chopped, Fresh coriander leaves, ginger, red chilli powder, coriander powder, mango powder, water, salt to taste.

Oil: any vegetable oil works well.


5 Delicious and Irresistible Samosa Filling Recipes

Samosas are a savoury Indian delicacy, stuffed with aromatic Indian flavours. We narrow down 5 delicious and unique samosa filling recipes you must try.

By Yeasmin Ali

This cheese samosa filling recipe is a gloriously moreish treat

It is a common misconception that the Samosa originated in South Asia.

In fact, samosas actually came from Central Asia and the Middle East. Historic Arab cooking books from the 10th and 13th centuries show that the original name for samosas was sanbusak.

The sanbusak was introduced into South Asia by the 14th century where it was seen to be fit for the Maharajas (King) and the nation.

In modern-day Indian cuisine, a samosa is a deep-fried snack made from maida (plain/all-purpose flour) and water, to create a dough.

It is then shaped into a triangle and stuffed with a samosa filling of choice. It is sealed at the top with egg wash or a maida and water concoction which is used a glueing agent.


Start by making the spicy chicken filling. Fry ground chicken (chicken mince) in a hot frying pan until golden brown. Remove from the pan and set aside. Fry an onion, garlic and ginger until soft and translucent then add the spices and cook for another 30 seconds. Add the chicken back into the pan with all of its resting juices and add the stock. Season with salt, pepper and sugar (optional) and turn down the heat. Allow to simmer until the chicken is cooked and the liquid has reduced. You want the filling to be moist but not wet as that will prevent the samosa pastry to crisp up. Allow the filling to cool before making the samosas.

How to fold a samosa

Using samosa pastry sheets (you can also use phyllo pastry or spring roll pastry if you can’t find samosa pastry at your local ethnic/Indian market), place one lengthwise in front of you on a chopping board. Cover the rest with a damp towel to prevent them from drying out. Place a tablespoon of chicken filling onto the bottom left corner of the pastry sheet. Fold the bottom left corner up into a triangular shape, then continue to fold into a triangle. My video for Greek feta pies demonstrates this method. There are other ways to fold samosas on YouTube that also work very well.

Mix together a few tablespoons of flour with water to make a paste. Spread a little of the flour paste along the edges of the samosa to seal the open edge and set aside while you continue with the remaining ingredients. Heat vegetable or canola oil in a pot over high heat and once hot, deep fry the samosas until golden brown and crispy. Remove from the oil with a slotted spoon and allow to drain on paper towels before serving with chutney or dipping sauce of your choice.


The perfect samosas

Felicity Cloake’s perfect samosas. Photograph: Felicity Cloake for the Guardian

(Makes 24 mini samosas or 12 larger ones)

For the pastry
130g plain flour
¼ tsp salt
½ tsp nigella seeds (optional)
2 tbsp neutral oil, plus extra to grease

For the masala
10g cinnamon sticks
1 tsp cloves
1½ tsp cumin seeds
3-4 small dried red chillies

For the filling
1 medium potato, about 175g
1 tbsp finely grated ginger
1 small green chilli, finely chopped
1 tbsp neutral oil
½ onion, finely chopped
½ carrot, finely chopped
50g green cabbage, cored and finely shredded
40g peas
50g paneer, cut into small dice
Fine salt
Juice of ½ lemon
Small bunch of coriander, finely chopped
Neutral oil, to deep fry

To make the pastry, put the flour in a large bowl and whisk in the salt and nigella seeds, if using. Add the oil and rub in with your fingers, then gradually add just enough cold water to bring it together into a stiff dough – about 50ml should do it. Knead for about five minutes until smooth, then lightly oil, cover and set aside to rest.

Put the potato, skin on, into a small pan, cover with cold, well-salted water, bring to the boil, then simmer until tender. Drain and mash.

Meanwhile, toast the ingredients for the masala together in a hot pan until fragrant, then allow to cool and grind until you have a smooth powder. Mash the ginger and chilli together into a paste.

Heat the oil in a large frying pan over a medium heat and fry the onion until soft and golden, then stir in the carrot, turn down the heat a little and cook for five minutes, then stir in the cabbage and cook until beginning to soften. Turn up the heat to medium-high and salt the paneer well, then add to the pan along with the peas. Cook for a couple of minutes, then stir in the ginger chilli paste and half a teaspoon of the masala and cook for another couple of minutes, stirring. Stir in the potato and lemon juice and season to taste.

Divide the pastry into 12 balls of about 18g each for small samosas, or 6 balls of about 35g for slightly larger ones, and put all but one under a damp cloth. Roll the ball out on a lightly greased surface to a circle about 18cm (10cm for small) in diameter and cut in half. Pick up one half, wet the round edge with water and form into a cone shape, overlapping the wet edge and pressing together to seal.

Stir the coriander into the mixture, then fill the cones. Wet the top edge, pinch to close and fold over any remaining flap of pastry. Repeat with the remaining pastry, making sure each samosa is well sealed.

Heat a deep frying pan with about 4cm of oil to about 175C/347F, or use a fryer. When the oil has come to temperature add a batch of samosas (don’t overcrowd the pan) and cook until golden brown, turning as necessary. Scoop on to paper towels and serve immediately.

Samosas: are these the most moreish of Indian snacks – and if not, what else would you recommend with party season fast approaching? What do you like to fill them with, and does anywhere sell a decent ready-made version?


Watch the video: BESTE KÖSE YENİ TİKTOK VİDEOSU (May 2022).