Easy Samosa Recipes

EASY VEGETABLE SAMOSA

Steps:

• Heat the oil in a medium frying pan over a medium heat. Add the onion and fry until soft and golden brown. Stir often.
• Add the garlic and ginger, stir and cook for a minute.
• Add the spices, stir and cook for a minute before adding the diced potatoes, carrot and 2 tbsp water. Reduce the heat to low and cover.
• Cook until soft (10-15 minutes). Add a little more water if needed. Stir often.
• Add the frozen peas and cook for a minute or two. Taste the mixture and season with salt and pepper if needed.
• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
• Line a baking tray with non stick baking paper.
• Unroll the filo pastry. Remove one sheet* and cover the rest with a tea towel so that they don't dry out.
• Divide the sheet in half so you have a square shape. Brush one piece with oil and place the other half on top of it. Brush with oil. Repeat with another sheet.
• Fold the pastry in half so you have a triangle shape. Fold one side into the middle of the triangle and brush with oil so it sticks down. Fold the other side across so that you have a little pouch that you can open - a cone shape. Fill with the potato mixture and fold down the top. Brush the top with oil to stick it down then lightly brush the whole samosa with oil.
• Bake for 15-20 minutes until golden brown.

EASY SAMOSA RECIPE - CHICKEN PUFF PASTRY SNACKS

Steps:

• Heat the oil in a fry pan, add the onion, garlic and ginger and fry over a medium heat for about 5 minutes, or until the onions soften.
• Add the mince and curry powder and stir over high heat until the chicken has brown. As the chicken cooks use a wooden spoon or spatula to break the mince into tiny pieces.
• Add the salt, tomato and cook, covered over low/medium heat for 5 minutes, stirring occasionally.
• Add the diced potato and 3 tablespoons hot water, cooking for 5 minutes more covered or until the potato is cook, add a splash of water if necessary.
• Turn of the heat, taste and adjust the seasoning, then allow to cool completely. Stir in the fresh coriander.
• Preheat the oven to 200°C and line two baking trays with baking paper.
• Use a pastry cutter and cut the puff pastry into 13 cm circles (or use a small plate as a guide). Then cut each circle in half.
• Take one half and fold over to form a cone shape, pinching the straight sides together.
• Spoon about 3 teaspoons of the filling into each cone. Seal the cone, by pinching the top edges together. Place on the prepared trays.
• Place the egg yolk and milk into a small cup and beat together, and brush over the pastry.
• Place in the preheated oven, and bake for 15 - 20 minutes, or until the puff pastry puffs and browns.
• Serve hot, on its own or with mint dip.
• To make the dip, place all the ingredients into the bowl of a small blender and blend until fine. Taste for salt and adjust if necessary. Transfer to a serving bowl.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

EASY CHICKEN SAMOSA RECIPE

Steps:

• In a pan, add the ghee and when hot add the onion and sauté until translucent.
• Now add the potatoes and sauté for two minutes. Add the ground chicken and cook for three minutes on medium high heat.
• Add the spices and stir for one minute.
• Reduce the heat and cook until the chicken is cooked, and the potatoes are soft.
• Note: You can add half a cup of boiling water to the filling if it is getting too dry and is not thoroughly cooked yet.
• In a bowl, add all the ingredients (except water) and mix well.
• Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
• Cover the dough and let it rest for 15 to 20 minutes.
• Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won't need flour to roll this dough).
• Use a knife to cut the circle in half.
• Take one-half and fold into a cone - seal along the fold.
• Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
• Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn't open while frying but make sure to pinch firmly. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
• Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
• In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

SAMOSA RECIPE

Steps:

• Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
• Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
• Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
• Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
• Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
• Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
• Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
• Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
• Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
• Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
• Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
• Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.
• Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
• Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
• Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.
• Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.Drop the shaped samosas into the oil.
• Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
• Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

EASY & QUICK ALOO KA SAMOSA PAKISTANI FOOD RECIPE

Steps:

• Let's make the dough of samosa:
• Take a large mixing bowl & add all ingredients of the dough
• Mix well and then add water gradually
• With the help of hand and make the smooth dough
• Cover the dough and rest of 15 minutes
• Now, It's time to make stuffing of samosa:
• Take a large bowl & add all stuffing ingredients in this bowl
• With the help of your hands mash the potatoes and mix to all ingredients very well
• The stuffing is done. So it's simple
• Take the dough and make small balls & then take the shape of samosa and fill the potato stuffing in it
• Make many samosas like this method
• In the end, fry these samosas in the hot oil
• When samosa become a golden brown color then remove from the oil
• The samosa is ready to eat serve with chutney or ketchup as you like it.