Indian cuisine will not leave anyone indifferent. Spicy and tempting dishes are requested in the mouth. Perhaps the most famous of these is samosa. These pies are mentioned in the Vedas! Spreading all over Asia up to the Crimea, this dish was enriched by the diverse national traditions of neighboring peoples. Therefore, the pies can be either appetizers - they are served with sauce, and dessert - in this case, they are sprinkled with powdered sugar. The filling for such products is mainly vegetarian or curd-vegetable. But there are exceptions. With meat and onions inside is baked “samsa” - the so-called Crimean samosas. The recipe for a classic Indian dish as a filling involves exclusively vegetables with spices.
Let's look at a few ways to make these incredibly delicious crispy pies. But no matter what samosa recipes we choose - dessert or snack bars - we need to knead the dough first. The amount of ingredients is given per 10 pies. Pour a glass of flour onto a cutting board . We form a “volcano” with a “crater” on top. In this recess add two tablespoons of semolina and the same amount of vegetable oil. Sprinkle with a pinch of salt. Add water and roll out elastic soft dough. We cover it with a slightly damp handkerchief, give a "rest" with a quarter of an hour. We think again and again leave for 10-15 minutes. Some samos recipes suggest replacing vegetable oil with butter. But then it needs to be melted, mixed with water and pour this liquid into the flour, kneading a tough dough.
Fillings for pies, as already mentioned, can be very different. Exotic products are mainly used, but here are recipes for samosas that can be safely implemented in the conditions of Russian cuisine. We only need to stock up on Indian spices: half a teaspoon of garam masala, turmeric, zira and coriander. You will also need two chili peppers. Boil three potatoes until ready in the “uniform”, peel and knead with a fork. Finely chop a clove of garlic, a small root of fresh ginger, chili and a small onion. Pour three tablespoons of oil into a deep pan and fry ginger, chili and garlic for a minute, then add onions and a handful of green peas. Cooking five to seven minutes. After that, add spices, salt and juice squeezed from half a lemon. We continue to fry for another two minutes, after which we add mashed potatoes. Just two minutes, and turn off the fire.
Recipes samos for dessert differ from the classic only filling. Cut the pulp of an orange, rub the zest, mix the fruit portion with 80 g of sugar and 400 g of fresh non-acidic cottage cheese. Another idea for a sweet filling: caramelize slices of bananas in sugar.
The formation of samosas is nothing complicated either. A recipe with a photo can simplify the task of how to do it. Roll a piece of dough into a thin cake, cut it in half. We take a semicircle, draw a wet finger across the diameter and connect it by pinching to make a cone. We start this fist with minced meat. Tamp it and pinch it from the third side. In a deep frying pan, heat the oil. It needs so much so that there is a layer of 2 cm thick. In it we fry samosas, turning only once, until golden brown. Spread on a kitchen towel to drain excess fat.