SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
VEGETABLE SAMOSAS
Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.
Provided by Member recipe by maddiek
Categories Buffet, Side dish, Snack
Time 1h40m
Yield Makes 24
Number Of Ingredients 12
Steps:
- To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
- To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
- Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
- Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.
Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
SAMOSAS (FRIED)
I modified my baked samosa recipe significantly to make this, then decided to fry it. It's not as healthy, but I'd say it's worth the extra calories.
Provided by Late Night Gourmet
Categories Potato
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft.
- Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
- Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Knead the dough until dry ingredients are fully blended.
- Wrap in plastic wrap and set aside for 20 minutes.
- Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
- Add cilantro, lemon juice, turmeric, peppers, and garam masala.
- Stir fry for 2 minutes.
- Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool.
- Heat enough oil to immerse the largest samosa to 375°F.
- Divide dough into 8 equal portions.
- Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
- Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
- Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
- Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.
Nutrition Facts : Calories 173.8, Fat 6.7, SaturatedFat 2.4, Cholesterol 5.8, Sodium 398.7, Carbohydrate 25.2, Fiber 2.2, Sugar 1.3, Protein 3.5
SAMOSAS: FRIED INDIAN VEGETABLE PASTRIES
Steps:
- To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.
- To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.
- On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
- Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.
More about "samosas fried food"
SAMOSA RECIPE | SPICE CRAVINGS
From spicecravings.com
4.8/5 (4)Calories 161 per servingCategory Appetizer, Snack
- Add flour, salt and carom seeds to the food processor jar. Add oil while running the machine on low speed, until the flour absorbs the oil and looks crumbly. Alternatively, add the ingredients to a large bowl, add oil and rub with your fingers till it gets crumbly.
- Heat oil in a non-stick pan on medium-high heat. Add cumin seeds and saute until they sizzle. Add ginger and spices. Make sure to add 2-3 tablespoons water to prevent the spices from burning. Cook for 30 seconds while stirring.
- Give the dough another quick knead for 30 seconds. Now divide the dough into 8 portions and roll each one into a smooth ball. Cover the dough balls with a damp kitchen towel to prevent drying.
- Using a pastry brush coat the samosa generously with oil. Preheat the air fryer at 375°F for 2 minutes.
SAMOSA RECIPE, HOW TO MAKE PUNJABI …
From indianhealthyrecipes.com
SAMOSA - WIKIPEDIA
From en.wikipedia.org
VEGETABLE SAMOSAS WITH MINT CILANTRO …
From simplyrecipes.com
SAMOSAS (FRIED POTATO-FILLED PASTRIES) | SAVEUR
From saveur.com
SAMOSA RECIPE | FOOD NETWORK
From foodnetwork.com
Author Curry Fried ChickenSteps 6Difficulty Intermediate
WITH THESE FROZEN SAMOSAS, TREAT YOURSELF TO UP-STYLE FLAVOURS AT …
From mid-day.com
SAMOSA | TRADITIONAL SNACK FROM INDIA - TASTEATLAS
From tasteatlas.com
POTLI SAMOSA RECIPE - NDTV FOOD
From food.ndtv.com
SAMBUSAS - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
EASY SAMOSAS RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE THE PERFECT SAMOSAS | FOOD | THE GUARDIAN
From theguardian.com
SAMOSA | DESCRIPTION, ORIGIN, INDIAN, & PASTRY | BRITANNICA
From britannica.com
PUNJABI SAMOSA - AIR FRIED RECIPE | SPOON FORK AND FOOD
From spoonforkandfood.com
SAMOSA - TRADITIONAL INDIAN APPETIZER RECIPE | 196 FLAVORS
From 196flavors.com
HOW DO YOU KEEP FRIED SAMOSAS CRISPY? - TEST FOOD KITCHEN
From testfoodkitchen.com
SAMOSA RECIPES - BBC FOOD
From bbc.co.uk
INDIAN VEGETABLE SAMOSA RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love