5 delicious samosas you must try this Ramzan

Piping hot samosas are a popular Iftaar item every Ramzan.

From the classic aloo and keema fillings to newer twists such as cheese and nutella, it is hard to say no to samosas.

Here are 5 delicious samosas you must try. 

* If you wish to make the samosa dough yourself, read the recipe below. Tips for the perfect filling, wrapping and frying are also given below.

1) Aloo samosa

Ingredients:

2 tablespoons oil

1 tsp coriander ceeds

1/2 tsp saunf (fennel seeds)

A pinch of methi seeds (fenugreek seeds)

1 tbsp ginger paste (freshly ground ginger)

1 tsp garlic paste (freshly ground garlic)

1 tsp chopped green chillies 

2 tsps red chilli powder

2 tbps coriander powder

3/4 teaspoon turmeric powder

2 large potatoes, boiled, peeled and mashed

6-7 curry leaves (optional)

Salt to taste

Oil for frying

*Samosa sheet, as needed

Method:

1- Heat oil in a pan. Crush the coriander seeds, saunf (fennel seeds) and methi (fenugreek seeds) roughly and add it to the pan. Fry the spices till aromatic but be careful not to burn them.

2- Add ginger, garlic and green chillies and stir fry for a minute or two. Add the remaining spices, mashed boiled potatoes and salt.

3- Add the curry leaves right at the end, give it one more good mix and then set the mixture aside to cool.

4- *Fill in the mixture in the samosa pockets and make sure to seal them well.

5- *Fry on medium heat until golden and crispy and serve.

2) Cheese samosa

Ingredients:

1 packet/ cup cottage/ mozzarella/ feta cheese (you can use one or more as you desire)

3 tbsp cup spring onion (optional)

Salt and pepper to taste

Oil to fry

*Samosa sheet, as needed

Method:

1- Crumble the cheese with your fingertips to form small chunks. Set it aside. Add spring onion (if using), salt and pepper.

2- *Fill in the mixture in the samosa pockets and make sure to seal them well. 

3- *Fry on medium heat until golden and crispy and serve.

3) Keema samosa

Ingredients:

2 tbsp cooking oil

1 tbsp ginger garlic paste

300 gm minced mutton/ chicken/ beef

Salt as per taste

½ tsp cumin (roasted and crushed)

½ tsp turmeric powder

½ tsp coriander (roasted and crushed)

2 tbsp red chili powder

3-4 green chilies, chopped (optional)

2 onions, chopped

2 tbsp fresh coriander

Cooking oil for frying

*Samosa sheet, as needed

Method:

1- Heat cooking oil in a pan and add ginger garlic paste. Fry it lightly then add minced meat and cook.

2- Now add salt, roasted cumin, turmeric powder, roasted coriander, red chili powder, mix well. 

3- Add green chilies, onions, fresh coriander to the mix. Give it one more good mix and then set the mixture aside to cool.

4- *Fill in the mixture in the samosa pockets and make sure to seal them well.

5- *Fry on medium heat until golden and crispy and serve.

4) Pizza samosa

Ingredients:

1 cup mozzarella cheese, grated

2 onions, finely chopped

1 green capsicum, finely chopped 

1/4 cup pizza sauce 

Method:

1-  Heat oil in a non stick pan add onions and saute till they are translucent. 

2- Add capsicums, pizza sauce, cheese, salt and saute for a minute and remove from flame. Set aside to cool.

3- *Fill in the mixture in the samosa pockets and make sure to seal them well.

4- *Fry on medium heat until golden and crispy and serve.

5) Nutella samosa

Ingredients:

Nutella for filling

Oil for frying

Method:

1- Make a cone of the samosa sheet. Fill it with 1 tsp of nutella and wrap it up.

2- *Fry on medium heat until golden and crispy and serve.

* Recipe for samosa dough

2 cups refined flour

2 tablespoon vegetable oil

1/4 teaspoon Salt

1/2 cup water + a few tablespoons extra

Method:

1- To start making the samosa dough or pastry, mix together flour and salt and add oil. Rub the oil with the flour till it resembles bread crumbs. Start by adding 1/2 cup water and knead it into a firm dough. You may need a few extra teaspoons of water but add as you go. The consistency of the dough should be firm and smooth. Cover the dough with a damp cloth and set aside while you make the filling.

Wrapping the samosas:

1- Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour.

2- Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter.

3- Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.

4- Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone (watch the video for more clarity). Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don’t touch each either and cover them with a damp cloth.

Frying the samosas:

1- Heat about 2-3 inches oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying. 

2- Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer.

3-  Fry the samosas on a low flame till golden brown on either side. Its important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside. 

4- Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.