Sweet samosa or Indian fruit pies. Samosas (vegetable pies) recipe How to make samosas

Traditional Indian samosas are deep-fried. This recipe offers a version of samosas with fruit (which are worn on Crimean beaches), baked in the oven. Their peculiarity is that the juice formed from fruits and sugar remains for a long time after baking, without being absorbed into the crust.

Compound:

Dough (yield – 770 g):

• 500 g flour
• 180 ml water
• 100 g vegetable oil
• 1/2 tsp. turmeric
• 1/2 tsp. salt

Filling:

• 10 pcs plums or 2 pcs peaches
• 300 g grapes
• 2 bananas
• 2 pcs pears
• 150 g sugar

In summer, instead of bananas, it is very tasty to add currants, raspberries or strawberries to the filling. The peculiarity of the filling is that all the fruits are soft and do not make holes in the dough.

Crimean samosas with fruit in the oven - recipe:

1. Mix flour with turmeric, add oil and rub into fine crumbs with your hands. Dissolve salt in water and pour into the resulting mass. Knead the dough.

   

   Knead the dough

2. Leave the dough for an hour and a half to two, but it is better to make it in the evening. It turns out very elastic, does not stick to your hands and the gurney, no additional flour is required. Divide the resulting dough into 8 parts.

   

   Samosa dough

3. Using a rolling pin, roll each piece into an ellipse. It should be very thin and durable. Cut the ellipse in half, fold it into an envelope, fasten the seam very tightly, you can lightly moisten the edge for a good tuck.
   

   

   Roll out and form a cone

4. Fill the resulting cone with fruit cut in half and add 2 teaspoons of sugar. Pinch the free end. Fruit filling We put a lot, but carefully so as not to pierce the dough, so it’s better to take soft fruits.
   
   

   

   Filling with filling

5. Preheat the oven to 280 degrees. Bake samosas in the oven, 4 pieces at a time, for 6-8 minutes.

   

   Let's bake

It is very important that the juice formed from sugar and fruit does not have time to boil inside the samosa, otherwise it will spill onto the baking sheet and the baked goods will lose their taste.

High oven temperature and baking time are important in the recipe. It is very tasty to eat fruit samosas and drink juice from them.

Bon appetit!

Amrita author of the recipe

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, number ONE on the menu, will be samosa - Indian pies triangular or cone-shaped 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.

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 with different fillings 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
• 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, pour in vegetable oil, 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.

Indians' affection for sweets has its roots in the Vedic tradition, since it is the sweet taste that is considered beneficial. In addition, according to the Vedas, spices are very good for health and can have a huge positive effect on a person’s character. There are no trifles in the preparation of Vedic dishes, because the Vedas believe that to a greater extent we feed our mind and our feelings, and not the body, and such subtle substances do not only need a certain set of microelements and vitamins, so shades of taste and smell are of particular importance.

This is the reason that in Indian cuisine, along with the refined sugar we are used to, other sweeteners are used, for example, jaggery from sugar cane or palm gur, as well as maple and date sugar. In addition, these types of sugar are more preferable because they give the dish not only a sweet taste, but also an inimitable taste and aroma. Since in our time it is quite difficult or expensive to obtain such types of sugar, it is recommended to give preference to at least unrefined (brown) sugar. Which compares favorably with refined in the content of vitamins, iron and minerals, as well as in concentration and taste.

Delving into the intricacies of Vedic cuisine, however, is a labor-intensive and slow task. I really really want to write for myself and for you a reminder about which spices contribute to the development of which specific character traits, but this is not the time, and now let’s move on directly to cooking samosas (or samosas? if anyone knows how to do it correctly, please write in the comments) with their decorative braids.

It should be added that samosa comes with different fillings, not only sweet ones, like our Russian pies. Concerning sweet filling, then it can be any fruit (apples, peaches, mango, pineapple, strawberries...) and you can add sweetened fresh cottage cheese to them.

We will need:

1. 1/2 cup (100 g) melted butter
2. 3 cups (300 g) fine wheat flour
3. 1/4 tsp. salt
4. 2/3 cup (150 ml) cold water
5. 6 medium sized apples, peeled and finely chopped
6. 1 1/2 tsp. ground cinnamon
7. 1/2 tsp. ground cardamom
8. 1/2 tsp. ground dry ginger
9. 6 tbsp. l. Sahara
10. ghee for deep frying
11. 2 tbsp. l. powdered sugar

Mix 50 g of melted butter and flour with your hands in a large bowl, add salt. Gradually add cold water (sometimes half of the water is replaced with yogurt, then the pies turn out even softer). Transfer the resulting dough to a floured surface and continue kneading until it becomes homogeneous and elastic. Knead the dough. Form the dough into a ball and leave it for half an hour, covered with a damp cloth.

Fry the apples in the remaining butter over low heat for 5 minutes. Add spices and sugar, reduce heat and continue to cook, stirring until the filling thickens. Now you need to wait for the filling to cool down.

Knead the dough again. Let's make balls from the dough and roll them into round cakes. Cut the round cakes into semicircular ones.

Now we need some water in a saucer. Moisten the straight edge of the cake with water from the center to the end.

Place one half of the straight edge of the cake on the other so that you get a cone (or bag), cover the dry side with the moistened side and mold, holding it with one hand from the inside

Now let's fill our bag with filling

Let's connect the edge and make a pigtail; if the braid doesn't work out, you can shape the edge with a fork.

Heat the oil in a cauldron or high frying pan; for Vedic cuisine, however, it is typical to cook with ghee butter, but I personally have a hard time imagining this, so I took a vegetable one. You can check whether it is warm enough by dropping a piece of dough into it; the dough should immediately float to the surface. Place the pies in the oil, as much as will fit on the surface of the oil. When the samosas are browned on the bottom, turn them over.

We take out the finished samosas and place them in a colander to drain off excess oil.

Sprinkle the samosas with powdered sugar or immerse them in thick water for a few seconds. sugar syrup. Samosas can be served either cold or hot.

The products are absolutely earthly, nothing exotic :-))

First we prepare the filling. Boil the potatoes until tender (preferably in their jackets). Peel and crush with a masher. But not to a smooth “puree”, pieces must be present. In a frying pan, sauté finely chopped onion with cumin until soft. Add potatoes and peas, the rest of the spices and simmer, stirring for several minutes. Turn off the heat and let the filling cool completely.
It's time to take the test...

Pour the sifted flour, salt and butter into a suitable container. Mix and start adding water in parts until you get a smooth elastic dough. It's a pleasure to work with him! Easy to prepare, “performs well” when rolling and frying, and to taste, appearance and the texture is very similar to “cheburek”.

Divide the dough into balls approximately the size of egg(weighing about 80 grams.) I got 9 pieces.
Roll each into a flat cake with a diameter of 19 cm.

Cut the flatbread into two equal parts.

We take one half..

We overlap the corners towards the center and lightly press the seam with our fingers.

Place the filling in the resulting cone-bag (about 1 tbsp. L)

And carefully pinch the edges. You should get a triangle.
I hope everything is clear in the photo

In preheated deep fat, 2-3 pcs. Fry the samosas on each side for a total of 3 minutes until golden brown and the “pimples” characteristic of such dough.

Place them on a paper towel. By the way, in a properly heated deep-fryer, food absorbs much less oil than when frying in a frying pan, so you shouldn’t be afraid of it.
These pies taste best after they have cooled to room temperature, the main thing is to be patient! :-))