Get ready to tantalize your taste buds with these 5 unique and delectable samosa recipes that promise to elevate your snacking experience to a whole new level.
Samosa is one of India's most popular street foods or appetisers, enjoyed by people of all ages. Now that winter has arrived, there's nothing quite like enjoying a hot samosa paired with garam ginger chai and mint chatni while wrapped up in a cosy sweatshirt. Traditionally, these deep-fried Indian pastries are stuffed with a delicious mixture of mashed potatoes, paneer and peas, seasoned with garam masala, chilli, mint and other spices. To satisfy the craving for both spicy and sweet, many people also like to combine their crispy samosa with jalebi as an evening snack. However, many innovative ways of enjoying this delicious snack have emerged as the boundaries between different cuisines become increasingly blurred.
We have collected some mouth-watering, unique samosa recipes from around the country that will leave you wanting more. So put on your chef's hat and get ready for a samosalicious adventure!
(Recipe by Chef Tarla Dalal)
For The Stuffing
For the stuffing
1. Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a high flame for 30 seconds.
2. Add the french beans, carrot, spring onions, cabbage, green chillies and salt and sauté on a high flame for 3 to 4 minutes.
3. Add the noodles, soya sauce and vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and breaking it lightly with the help of a ladle. Keep aside.
For the dough
4. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside.
How to proceed
5. Divide the stuffing into 16 equal portions.
6. Divide the dough into 8 equal portions.
7. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.
8. Cut the oval horizontally into 2 equal portions using a knife.
9. Take a portion of the dough and join the edges using little water to make a cone.
10. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
11. Once again apply little water and seal both the edges to get a perfect triangle samosa.
12. Repeat with the remaining dough and stuffing to make 15 more samosas.
13. Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
14. Repeat step 9 to deep-fry 8 more samosas in one more batch.
15. Serve hot with schezuan sauce.
(Recipe by Chef Sanjeev Kapoor)
1. Heat 2 tsps oil in a non-stick pan. Add cumin seeds, let the colour change. Add coriander seeds, green chillies, ginger and sauté for a minute. Mash potatoes and add in pan.
2. Add red chilli powder, garam masala powder, dried mango powder, chopped coriander leaves, green peas, salt and mix well. Cook for 2-3 minutes. Remove from heat and set aside to cool.
3. Divide samosa dough into equal portions and roll out into thin oblong shape. And cut into half and add a portion of the prepared stuffing in it, shape like samosa and seal the edges with water.
4. Heat sufficient oil in a kadai and deep-fry the cocktail samosas till golden and crisp. Drain on an absorbent paper.
5. Serve hot with sweet tamarind chutney.
(Recipe by Chef Ranveer Brar)
For Dough
For Samosa Masala
For Samosa Filling
For Dough
1. In a bowl add maida, salt, carom seeds, ghee and mix everything properly until it resembles bread crumb consistency.
2. Now add cold water and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes.
For Samosa Masala
3. In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly.
4. Transfer them into a motor-pastel and crush them coarsely and keep aside for further use.
For Samosa Filling
5. In a pan add ghee, ginger, garlic, green chillies and saute for a minute.
6. Now add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes, green peas and mash it coarsely, mix everything properly and cover and cook for 4-5 minutes on medium heat.
7. Now remove the cover and cook on high flames for 3-4 minutes or until light charred.
8. Add the prepared masala, black pepper powder, dry Mango powder, salt and mix everything properly. And keep aside for further use.
For Assembling Samosa
9. Take a medium portion of the dough, make a round peda and roll it thin in an oval shape.
10. Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it.
11. Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.
12. Heat oil in a kadhai on medium heat and fry the samosas in it until golden brown from all sides, remove on an absorbent paper. Serve hot with tomato ketchup.
(Recipe by Chef Sanjeev Kapoor)
Oil for deep-frying
Covering
Stuffing
1. Mix flour, carom seeds, salt and 3 tablespoons oil in a bowl. Add water, little by little, and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and sauté for 10 seconds. Add ginger and green chillies and sauté for a minute.
3. Add chilli powder and mix well. Add potatoes and mix well. Add green peas, dried mango powder, garam masala powder, salt and coriander leaves, mix well and cook for 2-3 minutes. Remove from heat and cool.
4. Divide the dough into equal portions and roll out into thin largediscs. Spread some stuffing on it, roll tightly and seal with some water. Cut into 1 inch slices.
5. Heat sufficient oil in a kadai and deep-fry the samosa pinwheels till crisp and golden brown. Drain on absorbent paper.
6. Serve hot.
(Recipe by Chef Sanjeev Kapoor)
1. Heat sufficient oil in a kadai on low heat.
2. Meanwhile, heat 1 tbsp oil in a non-stick pan. Add ginger, green chillies and crushed sweet corn, mix and cook for 2-3 minutes.
3. Add Tata Sampann Kitchen King and paneer, mix well and cook for 2-3 minutes or till the moisture evaporates.
4. Add salt and 1 tbsp coriander leaves and mix well. Take the pan off the heat. Spread this mixture on a plate and allow to cool completely.
5. Knead the dough once and divide into small equal portions. Roll out each portion into a ball and slightly flatten it.
6. Grease the worktop with a little oil, place each dough portion and roll into an oblong diskettes of medium thickness. Cut into half and cover with a cling film.
7. Add processed cheese, mozzarella cheese and remaining coriander leaves in the corn-paneer mixture and mix well. Add chaat masala and mix.
8. Now to make the samosa, take one half of the diskette, apply a little water on the edges and shape into a cone. Stuff with a portion of the corn-cheese mixture in the centre of the cone and press the edges again to seal.
9. Gently slide into the hot oil and deep fry on medium-low heat till golden brown and crisp. Drain on an absorbent paper.
10. Arrange the corn and cheese samosa on a serving plate and serve hot with cheese sauce.
Disclaimer: This Article is auto-generated from the HT news service.
