Tuesday, May 28, 2013

7 Indian Samosa Recipes

No doubt today’s youth turn towards pizza, burger, hotdog and many other fast foods, but still samosas have a unique place in their life. Your mouth starts watering when you see the hot samosas. Now you can serve your homemade samosas with your love to your family whether you want to have vegetarian-samosas or non-veg. These will definitely help you to earn praise from your family. Samosas are really a good evening time snack in North India. As India is a diverse country, so the process and taste are also diversified. There are different methods of preparing samosas.

7 Indian Samosa Recipes

Following are some of the vegetarian recipes for samosas:

1, Punjabi samosas

For Dough:
  • 1/2 cup all purpose flour
  • 11/2 tablespoons oil
  • 1/4 teaspoon salt
  • 1/2 tablespoon sooji (semolina flour)
  • 1/4 cup minus 2 tablespoon lukewarm water
  • 3 large boiled potatoes, peeled and chopped into very small cubes
  • 2 chopped green chilies
  • 1 teaspoon coriander powder
  • 1/2 cup green peas (frozen)
  • 1 teaspoon amchur (mango powder)
  • 1/4 teaspoon garam masala
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds

  • Add sooji, oil, salt into flour and add water as per the need
  • Knead the dough properly so that it becomes pliable and soft
  • After this cover it with a clean cloth. Let it there for 20 minutes
  • Take oil in a frying pan and heat it in the medium flame
  • Now add cumin seeds, green chilies, coriander powder and stir it for few seconds
  • After this add green peas and stir it until tender
  • Add potatoes into the mixture and let it fry for at least 4 minutes. Add amchur, garam masala and more salt if needed
  • Now turn off the flame and let the filling cool
Now process of making samosas
  • Now divide the dough into equal parts and make balls out of it.
  • Roll each ball into circle and cut each circle in half.
  • Give the shape of that semi circle into a cone shape and pinch the side of the semi circle properly so that it is properly sealed.
  • Now fill the mixture into cone and press the filling properly with the help of your fingers.
  • After completing the above steps, close the cone into a triangle shape properly and once again pinch the top edge properly. Do fill the rest of samosas as in the same way.
  • Now take oil in a frying pan and heat it on the medium flame.
  • Put the samosas into the oil and fry it until it turns into light golden-brown color on all sides.
  • Serve the hot samosas with chutney.

2, Moong Dal mini samosas

  • Maida - 250 gram (1 1/4 cup)
  • Ghee - 60 gram (1/4 cup)
  • Salt - according to your taste (1/2 tea spoon)
  • Moong Dal - 100 grams (1/2 cup)
  • Cumin seeds - 1/4 tea spoon
  • Hing - 1 pinch
  • Garam masala - less than 1/4 tea spoon
  • Salt - according to your taste (1/2 tea spoon)
  • Green Chilly - 2
  • Ginger - 1 inch piece
  • Coriander powder - 1 tea spoon
  • Anise powder - 1 spoon
  • Red Chilly powder - less than 1/4 tea spoon (if you want)
  • Oil - 2 table spoon
  • Amchur powder - less than 1/4 tea spoon
  • Oil - to fry samosa

  • Add ghee, salt in maida and knead it with luke warm water. After properly kneading it, leave it for 30 minutes.
  • Before soaking the moong dal into water for 2 hours, rub it properly with both hands in order to remove its skin.
  • After that, wash the dal properly and make paste of it and add green chilies and ginger without adding water to it.
  • Take a pan and heat the oil into it.
  • Add hing, cumin seeds and then add anise, coriander powder and dal paste, stir it properly.
  • Insert amchur powder, garam masala, chilli and salt, according to taste.
  • Stir the mixture properly and put on flame until it turn brown and dry.
Making samosas
  • Using a rolling pin, roll a piece of dough.
  • Cut into two halves and give the shape of one half into a cone.
  • Fill the filling into cone shape and fold it properly, stick both the corners with water. Press the corners with hands gently and close the corners.
  • Prepare all the samosas in the same manner.
  • Now take oil into pan and heat it on the medium flame.
  • Put the samosas into the oil and fry it until it turns into light golden-brown color on all sides.

3, Corn samosas

  • 1cup Fresh Corn Seeds
  • 1 ½ cup Maida (all purpose flour)
  • 1 tsp Ginger (chopped)
  • 1 Green Chili (chopped)
  • 2 tbsp Oil
  • 1 Potato (optional)
  • 1 tsp Gram flour (Besan)
  • ½ tsp Cumin Seed's Powder
  • 1 tsp Black Pepper Powder
  • 2 tsp Garam Masala
  • 2 tbsp Chopped Coriander Leaves
  • ½ tsp Aniseeds (snauf/variyali)
  • Salt as per taste
  • Take Maida flour and add salt, 1 tsp oil to it and knead it properly with the required quantity of water.
  • Cover the dough with a clean cloth and keep it for 20 minutes.
  • Take corn seeds and boil it.
  • After boiling it, partly crush it.
  • In a pan, put ½ tbsp oil and roast Gram flour till it turn golden brown.
  • Now in a pan, put ½ tbsp oil and heat it - add chili, corn seeds, roast ginger, roasted gram flour, garam masala, salt, aniseeds, coriander, cumin powder & pepper.
  • Roast it for few minutes and then cool it.
  • Now take a piece of dough and roll it.
  • After that divide the chapatti into two halves and give it a shape of cone and put filling into it.
  • After that deep fry the samosas till it turn into golden brown.
  • Now you can have tasty samosas.

4, Baked samosas

  • 1 cup whole wheat flour
  • 1/4 tsp oil for kneading
  • 1/2 tbsp melted ghee
  • 1/2 cup boiled green peas
  • 1 tsp ginger-green chilli paste
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 1/2 tsp dried mango powder
  • 2 cups boiled, peeled and mashed potatoes
  • Salt to taste
  • 2 tbsp finely chopped coriander
  • 1 tsp chilli powder
7 Indian Samosa Recipes
Image source: ifood.tv

For stuffing
  • Put oil into a pan and set it on low flame.
  • Add cumin, green chilies and potatoes into it and stir it properly.
  • After that add green chilies and potatoes, ginger and stir. Sprinkle over a little water and cook, covered for 10-12 minutes. Add the blanched green peas and cook for 5 minutes on a low heat.
  • Let the mixture cool.
For dough
  • Add ghee to the wheat flour and mix it properly and put the required amount of water to it and knead it properly.
  • Keep the dough aside for 20 minutes.
  • Now knead it again using oil till it gets smooth.
  • Take a piece of dough and roll it into a chapatti.
  • Cut the chapatti into halves and shape each half into a cone shape.
  • Put the stuffing into the hollow cone and seal the edge properly.
  • Now put the samosa on a baking tray and bake it in oven at 180°C for 20-25 minutes, turning them every 5 minutes.
  • Now your samosas are ready to serve.

5, Sesame samosas

  • Two cup wheat flour
  • Half cup white sesame powder
  • Half cup coconut powder
  • Two tbsp gram flour
  • Two tbsp of white sesame
  • Three chopped chilies
  • ½ coriander powder
  • A pinch of amchur
  • Chaat masala
  • Baking powder
  • Salt according to taste
  • Oil
For filling:
  • Take oil into pan, roast the gram flour. Mix sesame powder, chopped chilli, coriander, coconut powder, chat masala, amchur powder and salt to the roasted gram flour.
  • Add white sesame, baking powder and oil into the wheat flour and knead it properly.
  • Now take a piece of dough and roll it into a chapatti.
  • Cut the chapatti into two half and give shape of cone to both the chapattis.
  • Put the stuffing into hollow cone and gently seal the edge.
  • Take oil in a frying pan and deep fry the samosas till it turn into golden color.
  • Now yummy samosas are ready to serve.

6, Sweet samosas

For dough:
  • 1 ½ cup of Refined flour
  • Two tbsp ghee
  • Two tbsp powdered sugar
For stuffing:
  • Two cup gajar halwa
  • Pure ghee for deep fry

Add two tbsp powdered sugar, two tbsp ghee, into refined flour. Knead it properly with sufficient water. Take a piece of dough, add little ghee to it and roll it. Cut the chapatti into two halves. Shape the halves as a cone with your fingers. Fill the cone with gajar halwa and seal it properly. Now take ghee into frying pan and deep fry the samosas till it turn into golden color. Now your sweet samosas are ready to serve with a scoop of vanilla ice cream.

7, Kheema samosas

  • Two cup refined flour
  • Two tbsp margarine
  • 250 grams mutton mince (keema)
  • Oil
  • Two medium finely chopped onion
  • One inch finely chopped ginger
  • 4-5 cloves of garlic
  • Two green chilies finely chopped
  • One tbsp red chilli powder
  • ¼ tbsp turmeric powder
  • Garam masala
  • Salt according to taste

Add salt into flour and cut margarine into the sieved flour and mix it with fingers. By adding water to it, knead the dough properly and keep it covered for half an hour. Wash mutton mince and drain; squeeze it dry with your fingers. Now take oil in a frying pan, add chopped onions and sauté; heat it till it gets pink in color. Add chopped garlic ginger and green chilies and continue to sauté for half a minute. Now add salt and mutton mince and stir it properly. After this add turmeric powder, chilli powder and a little water to it. Cook the mixture on low flame till mutton is cooked properly and becomes dry. After that, add garam masala to it and remove it from flame. Now take piece of dough and roll out into oval shapes. Cut in two halves and give it the shape of cone. Now it's time to fill up the stuffing and seal the edges properly. Refrigerate it for about 30 minutes. Now take oil in a pan and fry samosas till it turn golden in color. Serve the hot samosas with chutney.


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