Samosas are one of the most popular street foods or appetizers in India and are enjoyed by people of all age groups. Now that winter is here, there’s nothing better than enjoying hot samosas paired with garam ginger chai and mint chutney while wrapped up in a cozy sweatshirt. Traditionally, these fried Indian pastries are stuffed with a delicious mixture of mashed potatoes, paneer, and peas, and seasoned with garam masala, chili pepper, mint, and other spices. Some people like to pair crispy samosas with jalebi as an evening snack to satisfy both spicy and sweet cravings. However, as the lines between different cuisines become increasingly blurred, many innovative ways to enjoy this delicious snack have emerged. (Also read: 5 healthy ways to eat samosas while losing weight )
Unique samosa recipes you must try
We’ve collected unique and mouth-watering samosa recipes from all over the country that will make you want to eat more. Put on your chef hat and get ready for a Samosalicious adventure!
1.Chinese Samosa
(Recipe by Chef Talulah Dalal)
material:
for stuffing
1 tablespoon oil
1 teaspoon finely chopped ginger (adrak)
2 teaspoons finely chopped garlic
1/2 cup French beans, cut diagonally
1/2 cup carrots
1/2 cup chopped green onions (white and green onions)
1/2 cup shredded cabbage
2 teaspoons finely chopped green chilli
taste with salt
1/2 cup boiled Hakka noodles
1 teaspoon soy sauce
1 teaspoon vinegar
for the fabric
1 cup soft flour (maida)
1 tablespoon ghee
1 teaspoon lemon juice
taste with salt
other materials
Flour for rolls (maida)
oil for frying
for serving
Chez en sauce
Method:
for stuffing
1. Heat the oil in a wide non-stick pan, add the ginger and garlic and fry over high heat for about 30 seconds.
2. Add green beans, carrots, green onions, cabbage, green chili peppers, and salt and fry over high heat for 3 to 4 minutes.
3. Add the noodles, soy sauce, and vinegar, mix well, and simmer over medium heat for 1 to 2 minutes, stirring occasionally and breaking up the noodles with a ladle. Set it aside.
for fabric
4. Place all the ingredients in a deep bowl, mix well, add enough water and knead until a semi-soft dough forms. Set it aside.
how to proceed
5. Divide the filling into 16 equal parts.
6. Divide the dough into 8 equal parts.
7. Roll out part of the dough to 150mm. ×75mm. Roll with a little flour into an oval shape 6 inches by 3 inches in diameter.
8. Cut the oval shape horizontally into two halves with a knife.
9. Take a portion of the dough and use a little water to connect the edges to create a cone shape.
10. Fill the cone with some of the filling and sprinkle some water around the edges to seal.
11. Add a little water again and seal the ends to make a perfect triangular samosa.
12. Repeat with remaining dough and filling to make 15 more samosas.
13. Heat oil in a deep non-stick kadai and fry 8 samosas on medium heat until golden brown on both sides. Drain on absorbent paper.
14. Repeat step 9 to fry 8 more samosas in one batch.
15. Serve hot with chezou sauce.
2. Cocktail Samosa
(Recipe by Chef Sanjeev Kapoor)
material:
1 1/2 cups ready-made samosa dough
2 tsp oil + fried food
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
2 green chillies (chopped)
1 inch ginger (chopped)
2 medium potatoes (boiled and peeled)
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/2 teaspoon dried mango powder (Amchur)
2 tablespoons freshly chopped coriander leaves
1/4 cup boiled green peas
Salty to your liking
oil for frying
Served with date and tamarind chutney
Method:
1. Heat 2 teaspoons of oil in a non-stick frying pan. Add cumin seeds to change the color. Add coriander seeds, green chillies and ginger and fry for 1 minute. Mash the potatoes and add to the pot.
2. Add red chili powder, garam masala powder, dry mango powder, chopped coriander leaves, green peas, salt and mix well. Cook for 2-3 minutes. Remove from heat and set aside to cool.
3. Divide the samosa dough into equal parts and roll out into thin rectangles. Cut it in half, add some of the prepared filling, shape it like a samosa and seal the edges with water.
4. Heat enough oil in a kadai and fry the cocktail samosas until golden and crispy. Drain on absorbent paper.
5. Serve hot with sweet tamarind chutney.
3. Crispy Panjabi Samosa
(Recipe: Chef Ranveer Brar)
material:
for fabric
1 cup maida
Salty to your liking
1/2 teaspoon carom seeds
2 tablespoons ghee
Cold water if needed
For samosa masala
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/2 tablespoon cumin seeds
For samosa filling
1 tablespoon ghee
1 inch ginger (chopped)
2 fresh green chilies (chopped)
10-12 raisins
1 teaspoon turmeric powder
1/2 teaspoon degi red chili powder
1/4 teaspoon asafoetida
4-5 potatoes (boiled and lightly mashed)
1/4 cup green peas
1 1/2 tablespoons prepared masala
1/2 teaspoon black pepper powder
1 teaspoon dried mango powder
Salty to your liking
Method:
for fabric
1. Add maida, salt, carom seeds and ghee in a bowl and mix everything properly until it has a breadcrumb-like consistency.
2. Then add cold water and knead the stiff dough. Cover and let rest for at least 15-20 minutes.
For samosa masala
3. Add coriander seeds, cumin seeds, and fennel seeds to a frying pan and lightly roast.
4. Transfer to a motor pastel, coarsely grind and set aside for later use.
For samosa filling
5. Add ghee, ginger, garlic and green chillies to the pan and fry for 1 minute.
6. Add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes and green peas and mash coarsely, mix everything properly, cover and cook on medium heat for 4-5 minutes.
7. Uncover and cook over high heat for 3 to 4 minutes or until lightly charred.
8. Add the prepared masala, black pepper powder, dry mango powder, salt and mix everything properly. Save it for further use.
For assembling samosas.
9. Take a medium-sized piece of dough, make a round peda, and roll it out into a thin oval shape.
10. Make a cut in the center, make half a cone, and put the filling inside.
11. Next, apply water to the open end of the cone, fold it towards you, press it down and gently press it so that it stands up. Make everything else in a similar way.
12. Heat oil in a kadai on medium heat and fry the samosas until golden brown on all sides and remove on absorbent paper. Serve hot with tomato ketchup.
4. Samosa Windmill
(Recipe by Chef Sanjeev Kapoor)
material:
oil for frying
Covering
1 cup refined wheat flour (maida)
1/2 teaspoon carom seeds
salty taste
3 tablespoons soil
Stuffing
4 medium potatoes, boiled, peeled and mashed
1/2 cup peeled, boiled and crushed green peas
2 tablespoons oil
1 teaspoon cumin seeds
1 inch ginger (chopped)
3-4 green chillies (chopped)
1 teaspoon red chili powder
1 teaspoon dried mango powder (Amchur)
1 teaspoon garam masala powder
Salty to your liking
2 tablespoons chopped fresh coriander leaves
Method:
1. Mix flour, carom seeds, salt and 3 tablespoons oil in a bowl. Add water little by little and knead into a stiff dough. Cover with a damp muslin cloth and leave for 10-15 minutes.
2. To make the stuffing, heat the oil in a non-stick pan. Add cumin seeds and fry for about 10 seconds. Add ginger and green chillies and fry for 1 minute.
3. Add chili powder and mix well. Add potatoes and mix well. Add green peas, dry mango powder, garam masala powder, salt and coriander leaves, mix well and cook for 2-3 minutes. Remove from heat and let cool.
4. Divide the dough into equal parts and roll out into large thin discs. Spread the filling on top, roll tightly, add water and seal. Cut into 1-inch slices.
5. Heat enough oil in a kadai and fry the samosa windmills till crispy and golden brown. Drain on absorbent paper.
6. Serve warm.
5. Corn and cheese samosa
(Recipe by Chef Sanjeev Kapoor)
material:
3/4 cup boiled and crushed sweet corn
50 grams grated cottage cheese (paneer)
1/2 cup grated processed cheese
1/2 cup grated mozzarella cheese
Ready-made samosa dough made with 1 1/2 cups refined flour (maida), salt, oil and carom seeds
1 tablespoon oil + for frying + for oiling
1 inch ginger, finely chopped
2-3 green chillies (chopped)
Tata Sampan Kitchen King 1 and 1/2 tsp.
Salty to your liking
3 tablespoons chopped fresh coriander leaves
1/4 teaspoon chat masala
cheese sauce to accompany
Method:
1. Heat enough oil in a kadai over low heat.
2. Meanwhile, heat 1 tablespoon oil in a nonstick frying pan. Add ginger, green chilli and crushed sweet corn, mix and cook for 2-3 minutes.
3. Add Tata Sampann Kitchen King and paneer, mix well and cook for 2-3 minutes or until water evaporates.
4. Add salt and 1 tablespoon coriander leaves and mix well. Remove the pot from the heat. Spread this mixture on a plate and let it cool completely.
5. Knead the dough once and divide it into small pieces. Roll each piece into a ball and flatten it slightly.
6. Grease a work surface with a little oil, place each piece of dough and roll into a medium-thick rectangular diskette. Cut in half and wrap in plastic wrap.
7. Add the processed cheese, mozzarella cheese and remaining coriander leaves to the corn paneer mixture and mix well. Add chaat masala and mix.
8. Make samosas. Take one half of the floppy disk, apply a little water to the edge, and shape it into a cone shape. Fill the center of the cone with some of the corn and cheese mixture and press the edges again to seal.
9. Gently place in hot oil and fry over medium-low heat until golden brown and crispy. Drain on absorbent paper.
10. Arrange the corn and cheese samosas on a plate and top with the piping hot cheese sauce.