Sweet samosa or Indian fruit pies. Samosas (vegetable pies) recipe Samosa recipe at home

Samosas are Indian-style pies that can be sweet or unsweetened. Both are deep-fried. They are prepared with with different fillings, I have vegetable today. The pies are very piquant due to the addition of spices. Very tasty, I recommend trying it. Well, don’t forget to cook the samosas, it will be even tastier.

To prepare Indian Samosa pies, prepare the ingredients according to the list.

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!

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, onion. 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 number of 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 the 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 options 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
• butter melted – 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 is an incredibly delicious Indian pie. On our website - 7 original recipes without meat.

• 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 melted butter (for cooking Lenten dish can be replaced 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 and yolk in a bowl chicken egg and oil (30 ml).

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 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 them inside potato filling. 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. Serve Indian samosa You can 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.
• Mix 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 into the pan vegetable oil, heat it up and start frying the samosas until a golden brown crust forms. Can be deep fried.

When the samosas are fried, let them cool a little, then sprinkle powdered sugar on top.

Recipe 7: Fruit Samosas with Banana and Apples

• butter 100 g per dough
• 100 g butter for filling
• white flour 300 g
• salt 0.4 tsp.
• cold water 150 ml
• apples 6 pcs
• bananas 1 piece
• ground cinnamon to taste
• dry ginger 0.5 tsp.
• sugar 6 tbsp. l.
• powdered sugar to taste
• sunflower oil for frying to taste

Melt the butter and let cool slightly.

Add butter to flour. Grind, add salt and cold water.

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-fried until golden brown.

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

Surely those of you who have been to India remember countless small street food eateries and full-fledged cafes with the name Chaat, which translated means “Snack Shop”. And there ONE on the menu will be Samosa - Indian triangular or cone-shaped pies with various fillings: meat, vegetable or fruit. They are small in size, literally so that you can only take a couple of bites from them. Samosas come deep-fried or pan-baked. All the beauty of these pies is in the thin crispy dough...

But I will tell you the story of my acquaintance with these wonderful pies.

My daughter at that time was interested in esotericism and Vedic culture. One day she was walking down the street and saw a Hare Krishna (he looked like this, in bright orange clothes, with a rosary around his neck, a shaved head and a pigtail on the crown). He offered Vedic books to passersby. In the Hare Krishna community this is a normal practice, this is one of the ways to serve God. Of the books on offer, she liked a small brochure with low-quality printing. As it turned out, it contained recipes Indian dishes. It was in this book that I found a recipe for delicious samosa pies.

The secret to the taste of these pies is in the dough! I never would have thought that oil made a difference. I often added melted butter to pancakes, baked goods, and for cooking. shortcrust pastry. But the dough for Indian pies is prepared exclusively on. And the difference is very noticeable. The dough is so tender, crispy, with a slight nutty aroma of melted butter, these little pies just literally melt in your mouth!

So, catch it magic dough recipe!

True, those who have such a book can compare the proportions, they are somewhat different: 600 g of milk is too much. I changed the recipe a little towards using less liquid. And I really liked the idea of ​​not deep-frying the samosa, but baking it and covering it with fermented baked milk or yogurt. Very tender dough and you get healthier pies.

Ingredients for the recipe for Indian Samosa Pies:

• Ghee (ghee) – 150 g.
• Milk – 250 ml.
• Flour – 500 g (300 g whole grain + 200 g premium)
• Salt – 1 teaspoon

Curdled milk or fermented baked milk – 2 tbsp. spoons

Take 150 g of ghee and place it in a saucepan. Melt until liquid over low heat and pour in the milk, add 1 teaspoon of salt. Be sure to sift the flour.

I took 2 types of flour, a mixture of whole grain and premium flour. But you can also use any type of flour you want in the recipe.

Slowly pour the warm milk and butter mixture into the flour. Stir gently. Knead for 5 minutes until the dough becomes homogeneous and elastic.

Cover the bowl with the dough and refrigerate for 30 minutes.

As for the filling, it's up to you. This dough will go equally well with both vegetarian and meat fillings.

I chose two fillings. Pumpkin and young nettle with boiled egg and white cheese.

After 30 minutes, take the dough out of the refrigerator and start rolling out. A little life hack: the dough is oily, so use a roll of cling film to roll it out. Unlike a wooden rolling pin, you don't need to flour the rolling surface or the rolling pin itself. The dough rolls out perfectly and evenly and does not stick to the roll.

Make circles of dough with a diameter of 10-15 cm, and then cut them into halves. Place the filling on one part of the hemisphere, take the dough by the bottom edge and cover the filling with it. You will get triangular envelopes. Seal the edges with a fork.

Line a baking sheet with parchment paper and place the samosas.

A mandatory step is to grease the top of each pie with yogurt or fermented baked milk using a pastry brush.

Place in the oven to bake at 180 degrees until the samosa pies are browned.

Look how beautiful it is! The finest dough, and inside you have your favorite fillings! They can be made with potatoes, potatoes with eggs and onions, liver, minced meat, chicken, spinach, apples.

My favorite is pumpkin and young nettle with egg and white cheese. And also baked zucchini or squash with onions and green peas!

Pumpkin filling: Grate the peeled pumpkin from the peel and seeds onto a coarse grater, add salt and add sugar in the proportions: 1 teaspoon salt: 1 tbsp. spoon of sugar. Let the filling sit for a while and let the juices release. Drain in a colander. You can add a spoonful of ghee to the filling - so it will be more viscous, and it will be easy to stuff samosas with it.

Filling with young nettle eggs and white cheese: Pour boiling water over young nettles and drain in a colander. Cool and chop with a knife. Add boiled eggs and white cow cheese (brynza or Adyghe cheese), grated on a coarse grater. Season with salt and lightly ground black pepper.

I also tried making a filling from zucchini or squash, shallots and green peas. Just a fantastic combination! The zucchini and onions just need to be pre-baked in the oven and then cut into cubes. Add blanched green pea, turmeric, salt, and a little chili pepper.