Categories: LIFESTYLE Recipes

5 Sweet And Savoury Samosas That You Will Die For

Apple, Almond and Sultana Samosas

Ingredients: 250 ml water, 100 ml sugar, 2 ml salt, zest and juice of half a lemon, 3 large Golden delicious apples – peeled and diced, 5 ml cinnamon
3 ml fine cloves, 2 ml fine nutmeg, 125 ml Safari Sultanas1 egg – lightly beaten, 20 samosa wrappers (pur), 300 ml vegetable oil for deep frying
45 ml icing sugar

Method: Place a pot on the stove and add the water, sugar, salt, lemon zest, all the spices and peel and slowly bring to the boil. Add the apples and cook for 12-15 minutes or until most of the water has evaporated and the apples are soft. Add the sultanas and cook for 1 minute to soften the sultanas. Remove the mixture from the pot and allow it to cool. When you are ready to make the samosas, get the egg wash and apple filling ready. Now place a samosa wrapper on a flat surface and then take a teaspoon of the apple filling and place it on the bottom end of the samosa wrapper. Now start folding the wrapper in a criss-cross fashion until you have a triangle samosa. Use the egg wash to close the last flap of the wrapper to prevent the samosa unfolding while frying.
Heat the oil in a small pot and when the oil is hot, fry the samosas until golden brown. Dust with icing sugar and serve.

Crispy Chocolate Samosa 

Ingredients: 2 bars of plain or dark chocolate, Dried fruits, such as raisins or sultanas, Nuts such as almonds, cashews, etc. 3 teaspoons of dark chocolate or cocoa powder, 5 tablespoons cream, 2 cups all-purpose/plain/maida flour, 2 teaspoons of oil or ghee, Punch of cumin, Oil for frying, Chocolate syrup and chopped nuts for garnish (optional)

Method: Chop the bars of chocolate, nuts and dried fruits into very small pieces. Mix the chopped chocolate with the nuts and dried fruits. Add cream to this mixture and mix it thoroughly with a spoon. Heat this mixture at a low temperature. Tip 2 cups of all-purpose/plain/maida flour into a mixing bowl. Divide the dough into equal portions of around six to eight pieces.  Add the chocolate filling into the centre of each dough semi-circle (about 1 to 2 teaspoons). Pour some oil in deep-mouthed frying pan. Gently lower the chocolate-filled samosas into the hot oil it, using a slotted spoon or similar to hold them with. Remove from the hot oil. Serve.

Sweet Coconut Samosa

Ingredients: Semolina 1/2 cup, Scraped Coconut 2 tablespoons, Scraped coconut 1 cup, Cashewnuts blanched and chopped 2 tablespoons, Almonds blanched and chopped 2 tablespoons, Condensed milk 200 millilitres, Fresh cream 100 millilitres, Butter 1 1/4 cup, Salt a pinch, Sugar 8 tablespoons, Green cardamom powder 1 teaspoon, Samosa Patti 20

Method: Heat oil in a non-stick pan. Add semolina and saute for two minutes. Add green cardamom powder, coconut, cashew nuts and almonds and mix well. Add condensed milk and sugar and then cream and keep cooking on low flame till the sugar dissolves and the mixture thickens. Stuff the mixture in the samosa patties and close them tightly. Heat sufficient oil in a non-stick kadhai and deep fry them till golden brown in colour. Drain on absorbent paper. Serve hot.

Palak Aur Vegetable Samosa

Ingredients: Spinach 1/4 cup, Carrots peeled and chopped 1, Green peas boiled 1/2 cup, Refined flour 2 cups, Oil 1 tbsp + for deep-frying, Green chillies chopped 2, Sesame seeds 1 1/2 tablespoons, Salt to taste, Red chilli powder 1/2 teaspoon, Garam masala powder 1 teaspoon, Dried mango powder 1 teaspoon, Carom seeds (ajwain) 1 teaspoon, Ghee 1/4 cup

Method: Heat 1 tbsp oil in a non-stick pan. Add green chillies and sauté for a minute. Add sesame seeds and sauté further. Add carrot, salt, red chilli powder and garam masala powder and mix well. Add green peas, toss and cook further. Add a little water and dried mango powder and mix well. Cook for 3-4 minutes. Combine refined flour, salt, carom seeds, ghee and spinach puree in a bowl. Mix well and knead into a stiff dough using sufficient water. Set aside for ½ hour. Remove the cooked carrot-pea mixture from heat and cool to room temperature. Divide dough into equal portions and roll out into medium size discs. Cut them into halves. Heat sufficient oil in a kadhai. Mash the cooked carrot-pea mixture with a masher. Take a dough half, apply water on it and roll into a cone with a cup. Stuff spoonful of carrot-pea mixture into it, apply water on the edges and seal to make a samosa. Press the edges. Similarly, make remaining samosas. Deep-fry samosas in hot oil on medium heat till golden. Drain on absorbent paper. Serve hot with mint chutney.

Lukhmi 

Ingredients: For The Dough: 1/2 cup plain flour (maida), 1 1/2 tbsp melted ghee, 1 tbsp curd, salt to taste, 1 tsp oil. For The Stuffing: 1 tbsp oil, 5 tbsp boiled , peeled and mashed potatoes, 1 tsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp chilli powder, 1/4 tsp garam masala, 1/2 tsp cumin seeds (jeera) powder, 5 tbsp mashed paneer (cottage cheese), 1/4 cup chopped mint leaves, 2 tbsp chopped coriander (dhania), 1 tsp mustard oil, salt to taste. Other Ingredients: plain flour (maida) for rolling, oil for deep-frying

Method: For the dough: Combine the plain flour and ghee in a deep bowl, mix well, rub in between your palms till they crumble like bread-crumbs. Add the curd and salt and knead into a soft dough using enough water. Add the oil and knead again till smooth. Cover the dough with a lid and keep aside for 15 minutes. For the stuffing: Heat the oil in a deep non-stick pan, add the potatoes, ginger-garlic paste, turmeric powder, chilli powder, garam masala, cumin seeds powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Switch off the flame, add the paneer, mint, coriander, mustard oil and salt and mix very well. Keep aside. How to proceed: Divide the stuffing into 10 equal portions and keep aside. Divide the dough into 5 equal portions. Roll a portion of the dough into 150 mm. (6”) diameter circle using a little plain flour for rolling. Cut this circle into two equal parts with help of a knife. Place one portion of the stuffing at one end and spread it evenly. Fold it and seal it tightly using little water and press both the sides with help of fork. Repeat steps 3 to 6 to make 9 more lukhmis. Heat the oil in a deep non-stick pan and deep-fry, 2 lukhmis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Repeat step 8 to deep-fry 8 more lukhmis. Serve immediately.
New Woman Team

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