Samosas, with their warm exterior and delicious filling, is a beloved dish in all cultures. Although making samosas from scratch can be time-consuming, opting for store-bought samosas can be a healthy and delicious alternative. In a few simple steps, you can upgrade store-bought aloo samosas to perfection, right in your own kitchen. This is how:
Efrata:
Store-bought aloo (potato) samosas
frying oil
Chaat masala (optional, for cooking)
Instructions:
- Preparation: Start by removing the store-bought aloo samosas from the fridge if they have been frozen. Let them come to room temperature before cooking.
- Heat oil: Heat oil in a frying pan or kadhai over medium heat. Make sure that the oil is very hot but not smoking, as this can cause the samosa to cook properly.
- Fry the samosas: Carefully place the melted samosas in the hot oil, making sure they are not overcooked in the pan. Fry the samosas in batches if necessary to maintain the temperature and ensure proper cooking.
- Frying method: Fry the samosas until golden and crispy on all sides, gently turning occasionally to ensure even cooking. This process usually takes about 8 to 10 minutes, depending on the size and thickness of the samosas.
- Remove excess oil: Once the samosas are golden and crispy, carefully remove them from the hot oil with a slotted spoon. Allow the excess oil to drain by placing the samosas on a plate covered with a kitchen towel.
- Food (optional): While the samosas are still hot, you can sprinkle them with a little chaat masala for added flavour and a touch of tang. This step is completely optional and can be customized according to your preference.
- Serve and enjoy: Transfer the well-fried store-bought aloo samosas to a plate and serve hot with your favourite chutney or dip. Mint chutney, tamarind chutney or green pepper sauce are popular ingredients that complement the taste of samosas well.
- Storage: If you have any leftover samosas, let them cool before storing them in an airtight container. Store them in the refrigerator and reheat them for a few minutes in a preheated oven or oven before serving to reheat them.
With this simple recipe, you can turn store-bought aloo samosas into a delicious snack or dessert that will be a hit with your family and friends. Whether enjoyed on its own or as part of a larger meal, these perfectly fried samosas will satisfy your hunger for the taste of the beloved Indian street food.
Delicious Homemade Paneer Samosas: A Step-by-Step Recipe
Paneer samosas offer a delicious twist on classic Indian dishes, combining the creamy richness of paneer (an Indian cottage cheese) with crispy pastry shells. Follow this easy recipe to make a batch of paneer samosas that are bursting with flavour at home and are sure to impress your family and friends. Efrata:
For the filling:
- 200 g of bread, crumbled or cubed
- 1 large potato, boiled and mashed
- 1 onion, finely chopped
- 1 finely chopped green pepper (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon powdered coriander
- 1/4 teaspoon baking powder
- 1/4 teaspoon red chilli powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves, chopped
- 1 tablespoon cooking oil
- For the samosa dough
- 1 cup flour (maida)
- 2 tablespoons oil or ghee
- Water, as needed
- Salt to taste
- For frying
- Oil for frying
Instructions:
Make the filling:
- Heat oil in a frying pan over medium heat. Add the cumin seeds and let them splutter. Add chopped onions and green chillies. Sauté until the onions become translucent. Add ginger-garlic paste and fry for a minute until the smell disappears.
- Add crumbled or cubed paneer, mashed potatoes, garam masala, coriander powder, turmeric powder, red chilli powder and salt. Mix well and cook for 2-3 minutes until the flavours are mixed.
- Add the chopped coriander leaves and mix. Remove from heat and let the filling cool completely.
Make the samosa dough:
- In a large bowl, mix flour, salt and oil or ghee. Mix well until the mixture resembles breadcrumbs.
- Slowly add water and mix the mixture until you get a stiff and smooth dough. Cover the dough with a cloth and let it rest for 15 to 20 minutes.
Assembling the Samosas:
- Divide the dough into small lemon-sized balls. Roll each ball into a thin oval or circle using a rolling pin.
- Cut the rolled dough in half into two half circles. Take a half circle and roll it into a cone shape, and seal the sides with water or flour.
- Fill the cone with the prepared paneer filling, leaving some space at the top. Add water to the edge of the cone and close it to form a triangular samosa. Press the parts firmly to make sure they are properly inserted. Bake the samosas:
Heat oil in a frying pan or kadhai over medium heat.
- Once the oil is hot, carefully drop in the prepared samosas, a few at a time, without overfilling the pan. Fry the samosa until golden brown on all sides, turning occasionally to ensure it cooks.
- Once done, remove the samosas using a slotted spoon and drain the excess oil on a slip of paper. Serve hot and steaming samosas with mint chutney, tamarind chutney, or tomato ketchup.
Enjoy the delicious combination of bread and paneer filling in these homemade samosas, perfect for a snack or as an appetizer for another party!
Tags:
Breakfast