World of Indian Samosas
Samosas are synonymous with Indian cuisine. These
deep-fried, flaky pastries filled with savory goodness are enjoyed across the
world, showcasing versatility in flavors and styles. While the classic potato
and pea samosa is a global favorite, today we explore variations that bring a
fresh twist to this beloved snack. Below are three unique samosa recipes along
with their ingredients and step-by-step instructions.
1. Spicy Chicken
Keema Samosa
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/4 cup ghee or oil
- 1/2 tsp salt
- Water (as needed)
For the Filling:
- 250g minced chicken
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 cup chopped cilantro
- Salt to taste
- 1 tbsp oil
Instructions:
1.
Prepare the Dough: In a bowl, mix flour, salt, and ghee. Gradually add water, kneading
until you get a firm yet pliable dough. Cover with a damp cloth and let it rest
for 30 minutes.
2.
Cook the Filling: Heat oil in a pan. Sauté onions until translucent, then add
ginger-garlic paste and green chilies. Add minced chicken, turmeric, red chili
powder, and salt. Cook until the chicken is done. Stir in garam masala and
cilantro. Cool the mixture.
3.
Shape and Fill: Divide dough into small balls. Roll each ball into a circle, cut it in
half, and shape each half into a cone. Fill with chicken mixture and seal the
edges with water.
4.
Fry: Deep fry the samosas in hot oil until golden brown. Serve hot with mint
chutney.
2. Paneer and
Spinach Samosa
Ingredients:
For the Dough:
- 2 cups whole wheat flour
- 1/4 cup oil
- 1/2 tsp salt
- Water (as needed)
For the Filling:
- 200g paneer (cottage cheese), crumbled
- 1 cup spinach, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp cumin seeds
- 1/2 tsp red chili flakes
- 1/4 tsp black pepper
- Salt to taste
- 1 tbsp oil
Instructions:
1.
Prepare the Dough: Combine flour, salt, and oil. Add water gradually to form a smooth
dough. Let it rest for 20-30 minutes.
2.
Make the Filling: Heat oil in a pan. Add cumin seeds and garlic, sauté for a minute. Add
onions and cook until soft. Mix in spinach, cook until wilted, then add
crumbled paneer, chili flakes, black pepper, and salt. Cook for 2-3 minutes and
let it cool.
3.
Assemble the
Samosas: Roll the dough into thin sheets, cut into
rectangles, and shape into cones. Stuff with the filling and seal edges using
water.
4.
Bake or Fry: For a healthier version, brush with oil and bake at 375°F (190°C) for
20-25 minutes. Alternatively, deep fry until crisp.
3. Sweet Coconut and
Jaggery Samosa (Dessert Delight)
Ingredients:
For the Dough:
- 1 1/2 cups all-purpose flour
- 2 tbsp ghee
- A pinch of salt
- Water (as needed)
For the Filling:
- 1 cup grated coconut
- 1/2 cup grated jaggery
- 1/2 tsp cardamom powder
- 2 tbsp chopped nuts (cashews, almonds)
- 1 tbsp raisins
- 1 tsp ghee
Instructions:
1.
Prepare the Dough: Mix flour, salt, and ghee. Add water gradually to form a soft dough.
Let it rest for 20 minutes.
2.
Prepare the Filling: Heat ghee in a pan. Add grated coconut and jaggery. Cook until jaggery
melts and the mixture thickens. Stir in cardamom powder, nuts, and raisins. Let
it cool.
3.
Shape and Fill: Roll the dough into circles, cut in half, and form cones. Fill each
cone with the sweet coconut mixture and seal.
4.
Fry or Air-Fry: Deep fry in medium-hot oil until golden. For a low-fat version, air-fry
at 180°C (356°F) for 10-12 minutes. Serve warm.
Tips for Perfect
Samosas:
- Dough Consistency:
Ensure the dough is firm yet pliable. This helps achieve crispy and flaky
samosas.
- Seal Properly: Use a
water-flour paste to seal edges securely to prevent splitting while
frying.
- Oil Temperature: Fry
at medium heat. Too hot, and the exterior will brown too quickly without
cooking the inside.
- Experiment with Fillings:
Beyond traditional fillings, try experimenting with mushrooms, cheese, or
even chocolate for unique flavors.