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THE Samosas (Samosas) I’m a appetizers Delicious and delicious finger food typical of Indian cuisine. It’s about fried triangles Of crispy pastry with stuffed Of vegetables And spices soft and very tasty. an indescribable goodness that was born in the Middle East around the 13th century and then spread throughout Asia thanks to trade. Today they are among the most popular aperitifs appreciated all over the world. Self you want to make them at homefollow this recipe!
Well let’s say that there are different versions: i Meat samosathose mixed meat and vegetables, even with prawns. Today I give you the Original recipe classic Samosas that is Vegetable samosathe most known , Vegetarians. which I learned to make thanks to 2 ethnic cookbooksbut above all trying and trying again! to give you the formula of perfect success! It’s about a easy preparation, although it takes some time. Once the samosa dough with flour, water and oil, the browse it goes spread thin thin and remember the secret to have them crispy and full of bubbles like the originals are fold the parcels on themselves stuffed according to the technique that I will show you step by step in the process! The typical filling it is based on boiled potatoes, peas and numerous spices such as ginger, cumin, turmericwhich will not only give a gold color, but a crazy scent of Indian food! which we love so much in the magnificent Chicken Curry! The samosas are delicious hot, I often alternate them as an aperitif or starter with emapandas and spring rolls with the addition of sauces. Although it goes without saying that they are amazing even as simple as they are snacks! Try them and then tell me how delicious they are.
Discover also:
Naan Bread (the original pan-cooked Indian bread recipe)
Samosa recipe
| Preparation | Cooking | Total |
|---|---|---|
| 40 minutes | 20 minutes | 1 hour |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Ethnic | 189 Kcal |
Ingredients
| Quantity for 8 – 10 pieces |
|---|
For the dough:
For the stuffing :
|
How to make samosas
First of all, peel the potatoes and blanch them without the peel.
In the meantime, prepare the samosa dough by combining flour, salt and oil, then slowly add the water, mix and knead until you obtain a soft and elastic dough:
Cover with cling film and let rest at room temperature.
Then drain the potatoes when they are soft and prepare the base for the sauce.
In a large pan, add the extra virgin olive oil and chopped chilli pepper, chopped onion, grated ginger, chopped garlic, spices and chopped cashews and fry for 2 minutes:
Then add the potatoes to the pan and let them brown, pressing them lightly with a spoon.
Cook for 6 minutes, stirring well to prevent sticking, until you obtain a creamy but compact mixture, finally add the peas and cook for another 3 minutes.
Mix well, without breaking them it is good that they are intact for the filling.
Then add the cashews. turn well and let cool completely before proceeding with the filling.
How to shape samosas
At this point, roll out the dough very thin (it must be thin) you can use a rolling pin or pasta machine.
Then cut many strips 15 cm long and 6-7 cm wide
then fill and close looking at the diagram you find in the photo below to understand the steps:
1) First of all, insert 1 teaspoon of filling and shape it into a triangular shape with your hands, which you will position as in the photo (piece 1)
2) Then close by bringing the edge of triangular dough directly onto the filling and seal the sides by pressing well (piece 2)
3) Finally lift the triangle you just made and fold it on itself (piece 3)
Continue folding on itself until you run out of dough strip.
Here you will find nice double triangular parcels and seal them with a bit of water.
Finally, fry your samosas in plenty of boiling oil over moderately high heat, a few pieces at a time for 2 minutes, until golden.
Be careful they must not burn, but be golden, you will see, they will immediately fill with bubbles.
Here are yours ready Samosas
Variants and Tips
If you don’t want to fry you can make tasty ones Baked samosas, placing them on a baking tray lined with baking paper and a drizzle of oil. !80° in a very hot static oven for about 20 minutes on the medium-high side, I recommend turning them at least once.
If you want to make tasty Meat and vegetable samosa you can enrich the filling with 150 g of minced pork, adding it to the pan before the potatoes.
storage
Excellent immediately and it is very difficult for them to be left over, however they can be stored the following day, and they are also excellent cold, perhaps accompanied with Guacamole.
In anticipation of parties and buffets, also take a look at my entire collection of starters
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