MATHRI SAMOSA

From : http://www.zeekhanakhazana.com/recipes/mathri-samosa.html

INGREDIENTS
Oil to roll pooris
Oil for frying 
Oil to fry samosas

For dough 
1 cup wheat flour 
1 cup refined flour  
2 tbsp ghee 
1 tsp carom seeds  
Crushed black pepper to taste 
Salt to taste 

For filling 
½ tsp cumin seeds  
2 - 3 pinches dry fenugreek leaves  
1 cup bhujiya  
1 tsp raw mango powder   
1 tsp red chili powder  
Pickle to serve 

METHOD
To prepare dough in a bowl add wheat flour, refined flour, ghee, carom seeds, crushed black pepper, salt, water and knead into dough. Rest the dough for 10 minutes. 
To prepare filling in a pan dry roast cumin seeds, dry fenugreek leaves (kasuri methi), bujhiya, raw mango powder, red chilli powder. Blend this mixture and remove in a bowl. 
Make dumplings of the prepared dough. Apply oil and roll out pooris. 
Cut the prepared pooris into halves. Make cones and stuff the prepared filling in it and prepare samosas. 
Deep fry the samosas in hot oil. 
For garnish roll out a roti and cut it into flutes. Deep fry these flutes in hot oil. 
For plating arrange the prepared flutes in the pickle and serve with Mathri Samosas. 

Read More

MACARONI SAMOSA

From : http://www.zeekhanakhazana.com/recipe/macaroni-samosa

INGREDIENTS
2 tbsp olive oil
1 tsp ginger-garlic paste
1 chopped onion
1 chopped capsicum
¼ tsp oregano
White pepper to taste
½ tsp chopped  dried red chili 
2 tbsp tomato sauce
2 tbsp red chili sauce
2 tbsp vinegar
1 cup boiled macaroni
Oil for frying 

For dough
1 cup flour
Salt to taste 
2 tbsp oil
For dusting
Flour 
For garnish
Tamarind chutney
Mint chutney
Chopped red chili
Red chili sauce

METHOD
Take a pan and put olive oil for heating. Then put ginger – garlic paste and capsicum and sauté it.
Now make a filling of oregano, white pepper, pieces of red chilies, tomato sauce, red chili sauce, vinegar and macaroni and keep it aside.
Mix flour, salt, water and oil in a big bowl and knead it into dough.
Now rollout the dough and place it over the mould covering it. Put the filling inside and trim the extra dough on the sides. 
Demould the samosas and deep fry them.
Garnish the prepared samosa with mint chutney, tamarind chutney & chopped red chilies.
Your Macaroni Samosa is ready to be served.

Read More

Bread Samosa

From : http://www.foodfood.com/recipes/bread-samosa/
Ingredients
Bread:- 4 slices
Water:- 1 tsp
Rice flour:- 1 tsp
Potatoes (boiled, peeled and mashed):- 1
Green peas (boiled):- 1/2 Cup
Mint leaves (finely chopped):- 1 tbsp
Chili powder:- 2 tsbp
Garam masala:- 1 tbsp
Green chilies:- 3
Salt:- to taste
Oil:- to deep fry

tools required
Spatula
Medium bowl
Frying pan

preparation method
In a medium bowl, add all the stuffing ingredients and combine well.
Cut the edges of bread slices and soak them in water.
Squeeze out the excess water and put the stuffing in it. Hold it in the forms of cones and seal the ends with any flour paste.
In a pan, heat oil and deep fry the samosas till golden brown.
Drain the excess oil.
Samosas are ready to serve. 
Serving Suggestions
Adding hot oil along with gram flour to the dough makes the samosa crispier and remains that way for long.

Read More

Sweet Coconut Samosa

From : http://www.zeekhanakhazana.com/recipe/sweet-coconut-samosa

INGREDIENTS

• 4 samosa patti  
• Refined flour & water batter as required 
• 2 tbsp oil to grease 

For filling 

• ½ cup condensed milk 
• ½ cup desiccated coconut  
• Nutmeg powder a pinch
• Cinnamon powder a pinch  
• 1 tbsp brown sugar  
• 1 tbsp cashew nuts  
• 1 tbsp yellow raisins   

For garnish

• Powdered sugar as required  
• 1 - 2 tsp pistachio soft   
• Gulkand as required
• Mint leaves as required 

Read More

SINGHARE KE AATE KA SAMOSA

Chef's Name : Niru Gupta
Ingredients
The Dough:
1 cup (120 gm) singhare ka atta (water chestnut flour)
1/4 cup arrowroot
1/4 cup (60 gm) ghee
2 1/2 cup water
1 tsp sendha namak (white rock salt)
Ghee for deep-frying
   
For the Filling:
   
1 cup (125 gm)  chironji, soaked in water for about 2 hours
3/4 tsp chilli powder
1 Tbsp zeera (cumin seeds)
2 tsp dhania (coriander powder)
2 tsp sendha namak (white rock salt )
1/2 tsp elaichi (cardamom) powder
2 Tbsp (30 gm) ghee

Method
For the Samosa Filling:
Remove the husk of the chironji and grind coarsely.
Heat the 2 tbsp ghee, in a pan and add the zeera. When it splutters, add chironji and rest of the filling ingredients.
Saute over low heat till mixture is well fried. Leave to cool.

For the Samosa Dough:
Place the water, ghee and 1 tsp salt in a pan and bring to a boil.
As soon as it comes to a boil, put in the atta and arrowroot and mix well, over low heat, till it collects together in the center.
Take the dough off the heat and leave to cool.
Roll dough (using dry flour or arrowroot if it sticks) into 1/8" thick rounds, 3" diameter, and cut into halves.
Take one half, wet the edges. Fold the straight edge at the center and join overlapping the other edge to form into a cone.
Press the overlapping portion, and fill the cone with the filling, and press the edges together to seal the `Samosa'. Repeat, with the rest of the pieces.
Heat the oil and over high heat, add as many samosas as come in without touching.
Lower the heat to medium and fry to a golden brown on either side.

Read More

CULCUTTA STYLE SAMOSA

Ingredients:
For cover:
2 cups plain flour
3 tbsp. melted ghee
salt to taste

For filling:
1 cup cauliflower
2 cups potatoes boiled
6-7 green chillies
1 tsp. ginger grated
1 tsp. panchphoran
1/2 tbsp. coriander finely chopped
1/2 tsp. amchoor (dried mango) powder
1/2 tsp. garam masala
1/4 tsp. turmeric
salt to taste
1/2 tbsp. raisins
1 tbsp. cashew pieces
3-4 pinches asafoetida
1 tbsp. oil
Oil for deep frying

Method
Sift flour and salt together.
Add ghee and mix well.
Add water to knead a soft dough.
Cover with moist cloth and keep aside for 30 minutes.
Brush liberally with ghee, knead, cover again and keep aside.

For filling:
Grate cauliflower, mash potatoes and finely chop green chillies.
Heat oil, add cashews and fry till light golden.
Add panchphoran and allow to splutter, add cauliflower.
Add all other ingredients and mix well.
Take off fire. Keep aside.

To proceed:
Make small balls, the size of small lemons, from dough.
Knead one into thin chappati about 5" diameter.
Cut into half, take one, fold into cone, seal edge with some water.
Fill with one tbsp. filling, seal open edges to form triangular pyramid.
Seal edges and corners well with moist fingers.
Make four or five, deepfry in hot oil till golden and crisp.
Repeat for all filling and dough.
Serve hot with green and tamarind chutneys.

Read More

PUNJABI SAMOSA

Chef's Name : Niru Gupta
Ingredients500 gm potatoes - boiled, peeled and chopped

For the dough:
500 gm maida (refined flour)
1/2 cup ghee or oil
5 gm ajwain
Salt
Water
Oil for deep frying the samosas

For tempering:
1/2 cup ghee
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp red chilli powder
2-3 green chillies
2 tsp ginger
1 lime
1 Tbsp coriander leaves
Salt
1/3 cup green peas
2 tsp chaat masala powder
1 tsp fennel seeds
1/2 tsp garam masala
2 Tbsp chopped cashew nuts

Method
Chop the green chillies, ginger and the coriander leaves.
Mix all the ingredients for the dough except water and rub thoroughly.
Sprinkle water and make a hard dough. Set aside for about 10 minutes.
Divide the dough into round portions as per the size of the samosas required.
Heat the ghee and add cumin, when crackling add ginger and saute.
Add the rest of the ingredients excluding the final four and sauté for five minutes.
Mix in the rest of the ingredients, including the potatoes and mix well.
Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
Stuff the potato mixture and then seal the upper edges.
Repeat with the rest.
Deep fry in oil till golden brown and serve.

Read More

NOODLE SAMOSA

Chef's Name : Nishtha Asrani
IngredientsOil, to deep fry
For the noodles:
1 bowl, boiled noodles
1 Tbsp oil
2 cloves garlic minced
1 onion, sliced thinly
1 capsicum, sliced thinly
1 carrot, sliced thinly
1 cup shredded cabbage
Salt, to taste
2 tsp soya sauce
1 Tbsp vinegar
1 tsp aginomoto (Optional)

For the samosa pastry:
2 cups maida
1 cup atta
1 Tbsp oil
1 tsp ajwain
Salt, to taste
Water, to knead the doughMethod

For the noodles:
In a wok add oil, garlic, onions. Saute till pink.
Add the carrots, capsicum and cabbage. Stir fry on high heat for 2-3 minutes.
Add salt, soya sauce, vinegar, aginomoto and boiled noodles. Toss and keep aside.

For the samosa pastry:
Mix the maida and atta.
Add salt, ajwain and oil.
Knead the dough with water.
Let the dough rest for 20-30 minutes.

Making the samosa:
Make a round shaped roti. Cut it into half.
Make a cone out of that half. Fill it with noodles.
Seal the edge with some water or oil.
Deep fry till golden.
Serve.

Read More

MUSHROOM SAMOSA

Ingredients
Dough:
225 gm flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water

Filling:
2 Tbsp oil
1 chopped onion
300 gm diced mushrooms
1 tsp ginger paste
2 chopped green chillies
1/2 tsp garam masala
1/2 tsp ground cumin seeds
2 Tbsp chopped coriander
2 Tbsp lemon juice
Oil for frying
Salt to taste

Method
Combine all the dough ingredients and make into stiff dough.
Heat oil in a pan and saute onions. Add the rest of the filling ingredients and cook until the mushrooms are tender.
Sharpen with lemon juice. Add chopped coriander and seasoning. Cool.
Divide the dough into small balls, roll out into circle and cut into two halves.
Moisten the edges and shape into cones.
Fill a teaspoon of the mixture and seal.
Fry the samosa in hot oil until golden in color.
Serve hot with mint chutney.

Read More

MOONG DAL SAMOSA

Chef's Name : Niru Gupta
Ingredients
Samosa Pastry (Covering):
2 cups refined flour-sifted
1 tsp salt
2 Tbsp oil
Cold water to knead

Filling:
3 cup husked green gram (moong daal)-soaked in water for 3-4 hours
2 Tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida
3 tsp garam masala
3 tsp chilli powder
2 Tbsp powdered fennel seeds
2 tsp coriander powder
Salt to taste
1 1/2 tsp mango powder

Method
For the Samosa:
Add the salt to the flour, and rub the oil into it.
Add water and knead into a stiff dough (It is important for the dough to be stiff). Leave to rest for 15 minutes or so.
Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone.
Press the overlapping portion, and fill the cone and press the edges together to seal. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.

For the filling:
Grind the lentils coarsely. Heat 2 tablespoons of oil and add the cumin seeds and asafoetida.
When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.
Take mixture off heat and leave to cool.

Read More

GUJARATI SAMOSA

Chef's Name : Uma Singh
Ingredients1/2 kg flour dough (Samosa dough)

For filling:
2 tsp oil
1/2 cup green peas-grounded
1/2 tsp sugar
1/2 tsp lemon juice
1 tsp chopped coriander
Salt to tasteMethod
Make thin roundels from the flour dough using rolling pin and keep aside.

To prepare the filling:
Heat oil in a pan and saute green peas.
Add sugar, lemon juice, salt and coriander. Cook for few minutes.
Now fold the roundels in the shape of a cone.
Fill them with the green peas filling and seal them with little water.
Fry the samosa cones till they turn color and serve with chutney.

Read More

BAKED SAMOSA

By : Sowmya
Ingredients: 2 - potatoes (boiled and peeled)
1 cup - peas (boiled)
15 to 20 - fillo pastry sheets
1 tsp - cumin seeds
1 tsp - fennel seeds (optional)
1 tbsp - cashewnuts (broken)
2 - green chillies (adjust according to taste)
1 tsp - oil
1 to 2 tbsp - butter (melted, for brushing)
Salt to taste

Method

Prepare the potato peas mixture by frying cumin seeds, fennel seeds, cashewnuts and finely chopped green chillies in a teaspoon of hot oil and then adding the potatoes and peas with salt.
Mix well and keep aside.
Brush a sheet of fillo with melted butter.
Fold it vertically at the center into a rectangle. Brush with butter.
Place 2 tablespoons or potato peas mixture in one corner and fold into a triangle.
Keep folding triangularly through the rest of the sheet.
Stick the edges with a little water.
Brush the top with melted butter.
Repeat for the remaining fillo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes.
Flip the samosas and bake for another 10 minutes until golden brown.
Serve fresh with tomato sauce or tamarind chutney

Read More