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3 Samosas You Must Eat This Monsoon

3 Samosas You Must Eat This Monsoon

 Pizza Samosas

SAMOSAS-pizza

Difficulty: Easy, Cook Time: 40 mins, Core Ingredient: Samosa Patti, Servings: 6-8, Calories: 165

Description: Crispy fried samosas filled with Italian pizza ingredients. A food fusion between the classic Italian with the traditional Indian.

INGREDIENTS

Bell Pepper finely chopped (1 red and one green)
1/2 cup Feta Cheese, rinsed and crumbled
2 Tomatoes (peeled, skinned, chopped)
1/4 cup Olive, chopped
1 cup Mozzarella cheese, grated
Salt to taste
Pepper to taste
Chili to taste
½ tbsp. Mixed Italian Herbs
20 Samosa Patti
2 tbsp. All-Purpose Flour
4 tsp. Water
Vegetable oil for frying

INSTRUCTIONS

Mix all the ingredients together except for the flour and water. The mixture is your pizza samosa filling. In a small bowl, stir together the flour and water until smooth and form a paste similar in consistency to white glue. Working with one samosa sheet at a time, keep the rest covered under a tea towel, to prevent from drying out.

Start by bringing the top right corner of the sheet, halfway down to the left side. From the top, you should be able to see a triangle forming underneath. Add some of the flour paste to adhere the fold that has formed to the long sheet. Add a little more paste to the right hand side of the sheet.

Now bring the triangle that has formed on the left side, down to the right side, landing on the paste you just added. A cone shape should now be formed. Make sure that the corner of the cone is tight and doesn’t have a big hole, so the filling doesn’t escape during frying.

Lift the samosa sheet from the working surface and let it rest on the palm of your left hand. With your right hand, using a spoon stuff the cone with about 1½ tablespoons of the pizza mixture. Place the filled cone/sheet back onto the working surface, and lightly flatten the filling with your hand. Dab some of the flour paste on all the remaining sides.

Fold down the filled cone to the left side, then fold down once again to the right side. You should now have a perfect triangle with a little tail sticking out. Bring the tail up and adhere it to the triangle. Now you have a perfectly shaped samosa triangle. Repeat with the remaining sheets.

To fry the samosas, fill a skillet with enough oil just to cover the bottom of the skillet. Heat over medium heat until shimmering. Place enough samosas to fill the skillet without overcrowding it. Fry for about 2 to 3 minutes on the first side until golden brown in color, then turn them to the other side and cook for another minute or two until nicely browned as well.

Transfer to paper towels to drain then arrange on to a serving platter to serve. Best enjoyed while still warm, serve with extra pizza sauce for dipping.

Triple Cheese Samosa

samosa_cheese

Difficulty: Easy, Cook Time: 50 mins, Core Ingredient: Cheeses, Servings: 6-8, Calories: 164

Description: 3 different types of cheeses stuffed in samosa sheets and deep fried until crispy on the outside and oozy gooey on the inside. 

INGREDIENTS

22 Samosa Sheets
350 g (3 Cups) Shredded Mozzarella Cheese
113 g Cream Cheese, Softened
1½ Tbsp. (21 g) Feta
2 Tbsp. All-Purpose Flour
4 Tsp. Water
Vegetable Oil

INSTRUCTIONS

In a medium bowl, mash together with a fork the cream cheese and salty white cheese until smooth. Add the mozzarella cheese and stir together until well combined. Set aside. In a small bowl, stir together the flour and water until smooth and form a paste similar in consistency to white glue. Working with one samosa sheet at a time, keep the rest covered under a tea towel, to prevent from drying out.

Start by bringing the top right corner of the sheet, halfway down to the left side. From the top, you should be able to see a triangle forming underneath. Add some of the flour paste to adhere the fold that has formed to the long sheet. Add a little more paste to the right hand side of the sheet.

Now bring the triangle that has formed on the left side, down to the right side, landing on the paste you just added. A cone shape should now be formed. Make sure that the corner of the cone is tight and doesn’t have a big hole, so the filling doesn’t escape during frying.

Lift the samosa sheet from the working surface and let it rest on the palm of your left hand. With your right hand, using a spoon stuff the cone with about 1½ tbsp. of the cheese mixture.

Place the filled cone/sheet back onto the working surface, and lightly flatten the filling with your hand. Dab some of the flour paste on all the remaining sides.

Fold down the filled cone to the left side, then fold down once again to the right side. You should now have a perfect triangle with a little tail sticking out. Bring the tail up and adhere it to the triangle. Now you have a perfectly shaped samosa triangle. Repeat with the remaining sheets.

Keep the wrapped samosas cold in the freezer until you’re ready to fry or fully freeze and store in zipper lock bags for up to 1 month. Just let them thaw slightly, for 10 to 15 minutes before frying.

To fry the samosas, fill a skillet with enough oil just to cover the bottom of the skillet. DO NOT deep fry the samosas in lots of oil or the cheese will ooze out. Heat over medium heat until shimmering.

Place enough samosas to fill the skillet without overcrowding it. Fry for about 2 to 3 minutes on the first side until golden brown in color, then turn them to the other side and cook for another minute or two until nicely browned as well. Transfer to paper towels to drain then arrange on to a serving platter to serve. Best enjoyed while still warm, so the cheese is still oozy.

Note: You can replace feta cheese with cottage cheese or any other cheese of your choice.

Tandoori Paneer Samosas

Tandoori-Paneer-Samosas

 

Difficulty: Easy, Cook Time: 1 hour, Core Ingredient: Tandoori paste, Servings: 16 pieces, Calories: 80 per piece

Description: Piping hot crispy samosa filled with a spicy tandoori paneer mixture and served with sweet and spicy tamarind chutney! Set your dinner table with this star of a dish!

INGREDIENTS

For the tandoori paste: 
1 tsp. whole Coriander Seeds
8 Black Peppercorns
2 dried Kashmiri Chilies
2 inches Cinnamon
1 ½ tsp. Cumin Seeds
1 Star Anise
4 Cloves
Seeds of 4 Green Cardamom pods
1 Black Cardamom
1 tsp. Fennel Seeds
3 tbsp. concentrated Tomato Puree
Juice of 1 Lemon
1 tbsp. Dark Brown Sugar
1 ½ tsp. Salt
2 tbsp. Ginger, minced
3 cloves Garlic, minced

To cook the filling:
1 tbsp. Oil
2 small Onions, minced very finely
475 g firm Paneer, cut into ½ cm pieces
3 tbsp. low-fat Cottage Cheese
150 ml water
5 Spring Onions, chopped finely
Handful fresh Coriander, chopped finely

For the pastry:
Samosa Patti

INSTRUCTIONS
Toast the dry spices in a dry pan until lightly aromatic. Tip into a pestle and mortar and grind to a very fine powder. Mix in the tomato puree, lemon juice, sugar, salt, ginger and garlic.

Heat 1 tbsp. oil in a pan and add the onions. Cook on a medium heat for five minutes. Add the tandoori paste and 150 ml hot water. Cook for 15 minutes, stirring all the time. If the mixture becomes dry, add a splash more water and continue to cook. Add the cubed paneer and cottage cheese. Continue to cook for 5 minutes. Allow to cool and then stir through chopped spring onions and coriander. Set aside.

Next, in a small bowl, make a sticky paste from flour and cold water. You will need this to seal the edges of the samosas when you fold them.

Taking the samosa Patti and spread a sheet on the table. Spoon the filling in the bottom right corner of the pastry strip. Taking a corner of the sheet fold over the filling in a triangle shape. Now taking the other corner fold again over the now covered filling in another triangle shape. Your filling should now be secured under two corners of the sheet folded over each filling. Keep repeating folding triangle and once you reach the end of the Patti or sheet spread the sticky flour paste on the final edge of the Patti or sheet and tuck inside the samosa to seal, trimming any excess Patti or sheet if necessary.

Heat enough oil in a deep pan to deep fry the samosas on a medium heat until they are golden brown all over. Place on kitchen paper to drain away any excess oil.

Serve with tamarind chutney and lemon wedges.

MUST READ: TAMARIND AND MINT CHUTNEY

Leave us comment below and tell us what cool treat you’d like to see made-over!

 

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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