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Thu, Nov 21, 2019 11:22 PM
Tue, May 07, 2019 2:02

5 delicious samosas you must try this Ramzan

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From the classic aloo and keema fillings to newer twists such as cheese and nutella, it is hard to say no to samosas.

Piping hot samosas are a popular Iftaar item.

From the classic aloo and keema fillings to newer twists such as cheese and nutella, it is hard to say no to samosas.

Here are 5 delicious samosas you must try. 

* If you wish to make the samosa dough yourself, read the recipe below. Tips for the perfectly filling, wrapping and frying are also given below.

1) Aloo samosa

Ingredients:

2 tablespoons oil

1 tsp coriander ceeds

1/2 tsp saunf (fennel seeds)

A pinch of methi seeds (fenugreek seeds)

1 tbsp ginger paste (freshly ground ginger)

1 tsp garlic paste (freshly ground garlic)

1 tsp chopped green chillies 

2 tsps red chilli powder

2 tbps coriander powder

3/4 teaspoon turmeric powder

2 large potatoes, boiled, peeled and mashed

6-7 curry leaves (optional)

Salt to taste

Oil for frying

*Samosa sheet, as needed

Method:

A. Heat oil in a pan.

Crush the coriander seeds, saunf (fennel seeds) and methi (fenugreek seeds) roughly and add it to the pan.

Fry the spices till aromatic but be careful not to burn them.

B. Add ginger, garlic and green chillies and stir fry for a minute or two.

Add the remaining spices, mashed boiled potatoes and salt.

C. Add the curry leaves right at the end, give it one more good mix and then set the mixture aside to cool.

D. Fill in the mixture in the samosa pockets and make sure to seal them well.

E. Fry on medium heat until golden and crispy and serve.

2) Cheese samosa

Ingredients:

1 packet/ cup cottage/ mozzarella/ feta cheese (you can use one or more as you desire)

3 tbsp cup spring onion (optional)

Salt and pepper to taste

Oil to fry

*Samosa sheet, as needed

Method:

A. Crumble the cheese with your fingertips to form small chunks. Set it aside. Add spring onion (if using), salt and pepper.

B. Fill in the mixture in the samosa pockets and make sure to seal them well. 

C. Fry on medium heat until golden and crispy and serve.

3) Keema samosa

Ingredients:

2 tbsp cooking oil

1 tbsp ginger garlic paste

300 gm minced mutton/ chicken/ beef

Salt as per taste

½ tsp cumin (roasted and crushed)

½ tsp turmeric powder

½ tsp coriander (roasted and crushed)

2 tbsp red chili powder

3-4 green chilies, chopped (optional)

2 onions, chopped

2 tbsp fresh coriander

Cooking oil for frying

*Samosa sheet, as needed

Method:

A. Heat cooking oil in a pan and add ginger garlic paste.

Fry it lightly then add minced meat and cook.

B. Now add salt, roasted cumin, turmeric powder, roasted coriander, red chili powder, mix well. 

C. Add green chilies, onions, fresh coriander to the mix.

Give it one more good mix and then set the mixture aside to cool.

D. Fill in the mixture in the samosa pockets and make sure to seal them well.

E. Fry on medium heat until golden and crispy and serve.

4) Pizza samosa

Ingredients:

1 cup mozzarella cheese, grated

2 onions, finely chopped

1 green capsicum, finely chopped 

1/4 cup pizza sauce 

Method:

A. Heat oil in a non stick pan add onions and saute till they are translucent. 

B. Add capsicums, pizza sauce, cheese, salt and saute for a minute and remove from flame.

Set aside to cool.

C. Fill in the mixture in the samosa pockets and make sure to seal them well.

D. Fry on medium heat until golden and crispy and serve.

5) Nutella samosa

Ingredients:

Nutella for filling

Oil for frying

Method:

1- Make a cone of the samosa sheet. Fill it with 1 tsp of nutella and wrap it up.

2- *Fry on medium heat until golden and crispy and serve.

* Recipe for samosa dough

2 cups refined flour

2 tablespoon vegetable oil

1/4 teaspoon Salt

1/2 cup water + a few tablespoons extra

Method:

To start making the samosa dough or pastry, mix together flour and salt and add oil. 

Rub the oil with the flour till it resembles bread crumbs. 

Start by adding 1/2 cup water and knead it into a firm dough. 

You may need a few extra teaspoons of water but add as you go. 

The consistency of the dough should be firm and smooth. 

Cover the dough with a damp cloth and set aside while you make the filling.

Wrapping the samosas:

A. Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour.

B. Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter.

C. Cut the rolled dough in half. 

Pick up one half and brush it with a little water along the straight edge of the pastry.

D. Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone (watch the video for more clarity). 

Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way. 

Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. 

Repeat till all the dough is used up. 

Place the samosas on a greased tray making sure they don’t touch each either and cover them with a damp cloth.

Frying the samosas:

A. Heat about 2-3 inches oil in a pan. 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. 

B. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer.

C. Fry the samosas on a low flame till golden brown on either side. Its important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside. 

D. 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.

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