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Recipe for samosas: filled puff pastry from India

What the empanada is to Spain, samosas are to India and Pakistan. The dumplings, which are filled with various ingredients, can often be found as a starter or as finger food in street sales. Samosa is actually a typical dish for using leftovers: vegetable curry, rice, potatoes, minced meat or fish are already pre-cooked or cooked in the wheat flour dough and folded into triangles. Variants with puff pastry, which are particularly suitable when things have to be done quickly, are rare. Briefly fried in hot oil, they are served both hot and cold. Particularly practical: there are no limits to the filling. Whether savory with minced meat and peas or sweet with honey and chopped pistachios, samosas are always a success.

Samosas: the list of ingredients

Ingredients for samosa dough

  • 250 g wheat flour
  • 150 ml of water
  • 50 g butter
  • Alternatively: 300 g ready-made puff pastry
  • Oil for deep-frying

Ingredients for option 1: minced meat and peas filling with coriander

  • 1 onion
  • 1 clove of garlic
  • 250 g minced meat
  • 1 can of peas
  • 1/2 teaspoon ground black cumin
  • 1 bunch of coriander
  • 1 small ginger root
  • Salt pepper

Ingredients for option 2: pistachio curd filling with honey

  • 50 g butter
  • 100 g chopped pistachios
  • 4 tbsp honey
  • 1/2 teaspoon cinnamon
  • 250 g low-fat quark
  • 1 tbsp starch
  • 1 egg

Samosas: the preparation

Samosa dough

First the samosa squares are prepared. To do this, cut the puff pastry into square sheets and roll out a little if necessary. The filling is then placed in the middle before the dumplings are baked. Alternatively, you can use a wheat flour dough, the recipe for this: Mix the flour with the butter and about 150 ml of water and knead until the dough has a firm consistency. Roll out on a floured surface and also cut into squares.

Option 1: minced pea filling

Peel, dice and fry the onion. Then finely chop the garlic clove and fry briefly. Add the minced meat and fry. Season the filling mixture with salt and pepper and the caraway seeds. Deglaze with a little water and let simmer. In the meantime, chop the coriander and grate the ginger (1 teaspoon) and fry briefly with the peas. Let the filling mixture cool down briefly.

Option 2: pistachio curd filling with honey

For the sweet version, first melt the butter in a pan and brown the pistachios in it. Add honey and cinnamon and bring to the boil. Then let it cool down. In the meantime, mix the starch with a little milk and mix it with the low-fat quark. Finally fold the egg into the now cool nut-honey mixture.

Deep-frying

Put a teaspoon of the filling compound on each of the prepared squares and then fold corner on corner to form small triangles. Fold over the edges so that the filling stays in the dough pocket while deep-frying. Heat the oil and fry the samosas in it until golden brown.
 Preparation time: 35 minutesLevel of difficulty: