Indian Flower Samosa Recipes

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

INDIAN FLOWER SAMOSA

Steps:

• FILLING:.
• boil the potato for 3 minutes and mash it.
• cut the onion into small pieces.
• chop the ginger,garlic and green chillies.make it a fine paste.
• take a pan and pour 4 tablespoon oil and 1 teaspoon ghee.
• add the onions and saute it for 10 minutes.
• when the raw smell is gone add the GGC paste(ginger,garlic,green chilli paste) and saute it for 4 minutes.
• now the oil starts separating along the sides of the pan.
• now add chilli powder,turmeric powder,garam masala,chat masala and salt.
• saute it for another minute.
• add the mashed potatoes to it.
• add 2 tablespoon water.
• allow the potato to mix with the masalas.
• add carrot,cabbage to it.
• now the mixture is ready.allow it to cool.
• FLOWER BASE:.
• add required water to the maidha flour and mould it to chapati flour consistency.
• round it to balls amd roll it with the help of a roller to a round base.
• with the help of knife cut the edges and make a perfect square shaped dough base.
• now fold the four corners of the base inwards.
• now flip the base.
• place the filling inside the base.
• Bring corners over the filling to center.
• Press all joints and center with fingers without any gap.
• Turn over the piece and pull the folded corners out to make a flower shape.
• likewise make 3-4 flower shape samosa base.
• Now our flower shapes are completed.
• FOR FRYING:.
• Heat oil in a pan and deep fry each piece separately.
• Turn the pieces in oil for other side to fry.
• Take out from oil and place the samosas in a tissue paper.
• serve hot with tea/coffee.

INDIAN SAMOSA

Steps:

• Mix together the flour, oil and salt.
• Add a little water, until mixture becomes crumbly.
• Keep adding water, kneading the mixture till it becomes a soft pliable dough.
• Cover with a moist cloth and set aside for 20 minutes.
• Beat dough on a work surface and knead again.
• Cover and set aside.
• FILLING.
• Heat 3 tbsp oil.
• Add ginger, garlic, green chillies and few coriander seeds.
• Stir fry for 1 minute, add onions and saute till light brown.
• Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
• Stir fry for 2 minutes.
• Add potatoes.
• Stir fry for 2 minutes.
• Set aside and allow to cool.
• Divide dough into 10 equal portions.
• Use a rolling pin, roll a piece of dough into a 5" oval.
• Cut into 2 halves.
• Run a moist finger along the diameter.
• Roll around finger to make a cone.
• Place a tablespoon of the filling into the cone.
• Seal the third side using a moist finger.
• Deep fry the samosas on low to medium heat until light brown.
• Serve with tomato sauce or any chutney you love.

INDIAN MEAT SAMOSAS

Steps:

• Sift flour and salt together.
• Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.
• On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.
• To assemble samosa:.
• break off pieces of dough (leaving what's left under the towel and shape into balls.
• Roll each ball into a circle about 1/10 of an inch thick and 5 inches across.
• Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle.
• Seal by brushing a bit of water along the edges and pinching it together with your finger.
• Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.
• MEAT FILLING:.
• Crush ginger and garlic.
• Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean to grease the pan.
• When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.

SAMOSAS

Steps:

• First put the potatoes on to boil until tender, then drain and cool.
• While the potatoes are cooking, make the pastry by mixing the flour and salt in a bowl.
• Pour in the butter or ghee and rub together wtih the flour until it becomes slightly flaky.
• Pour 3/4 cup water over the flour and pull the dough together with your hands.
• You can add up to 4 tbsp more water, one spoonful at a time, until everything comes together in a bowl.
• From here you can knead the dough by hand for about 10 minutes or throw it in a mixer with a dough attachment, going until the dough is smooth and elastic.
• When the dough is done, place it in a bowl, rub with oil and cover until you are ready to fill the samosas.
• Next, start making the filling by cutting your cooked potatoes into cubes.
• Heat the oil in a frying pan and throw in the mustard seeds.
• Cook until they start to crackle and burst and when that happens immediately add your chopped onion and ginger.
• Cook for a few minutes until the onion softens and then add the fennel, cumin, turmeric, potatoes, peas, salt and water.
• Stir well and then reduce the heat to low and let cook for about 5 minutes.
• Sprinkle over the garam masala and hot pepper and stir again.
• Taste for seasoning and then take off the heat.
• Now it is time to start filling your samosas.
• Grab a piece of dough by pinching off a piece and rolling it thinly and into a circle.
• You can make the samosas any size you like.
• With a knife, cut the circle in half, moisten the straight edge with a finger dipped in water and then shape it into a cone, pressing the straight edges together to form a seal.
• You should now have a little ice cream cone shaped piece of dough which you can spoon filling into.
• Fill and then moisten the top edges and press closed.
• Set on a plate and cover with foil or plastic wrap until you are ready to cook (up to 2-3 hours later).
• To deep fry the samosas, pour 3 cups of vegetable oil into a 12 inch wok and heat until a piece of dough thrown into the oil bubbles.
• If you have a deep fryer, you want a temperature around 375°F.
• Brown on both sides and drain on paper towel.
• Finally, you can enjoy a samosa!