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Some-Mo-Please!
by Savia Rajagopal
Tuesday, December 09, 2008 1:52 PM
You can't resist a delicious samosa! Check out this article for different recipe ideas...

There’s something to be said for mouth-watering, hot, tasty samosas. You can travel the world and everyone seems to associate samosas with South Asian food. In my quest to find interesting and unique samosa fillings, I decided to experiment and try out some new recipes. Here goes…


Spicy Chick Pea Filling:

I tried this at a restaurant somewhere and the taste has lingered on. The filling is similar to the taste and texture of a chole recipe. To recreate this samosa filling, use the following:

Ingredients:

Chick peas (also called garbanzo beans) – 1 can

Onions – 1 medium, chopped finely.             

Tomatoes – 1 medium chopped.

Oil

Spices:

I teaspoon each - Red chilli powder, coriander powder, salt, garam masala

2 tablespoons - ginger-garlic paste.

To taste - chaat masala (optional)

Method:
Puree the cooked chick peas.
Heat oil, cook onions lightly and add the ginger-garlic paste. Cook slightly and then add the remaining spices.
Add tomatoes and cook well. Add the chick pea puree and continue to cook after adding some water (half to one cup).
Continue to cook the mixture on medium heat till all the water has been absorbed.
Taste to check salt and that the mixture is well cooked. Cool till you are ready to use.

Spinach and cheese

This samosa filling is based on a Greek recipe of Spanakopita.

Ingredients:

Spinach – fresh or frozen

Fresh parsley

Finely chopped green onions

Olive Oil

Onions

Spices:

Pepper

Salt

Feta cheese

Method:

Mix spinach (stemless), parsley, green onions and salt in a bowl. Let it stand a while so that you can squeeze out excess water from the mix.
Heat the olive oil and sauté the onions till soft and cooked.
Add the spinach mixture to the onions and let it cook for a few minutes.
Add the feta cheese and pepper and mix well till you get a cheesy spinach mix.
Cool and then use for filling.
Don’t overstuff the samosa as the cheese will ooze out of the corners of the samosa.

Alternatively you can modify a palak paneer recipe for a desi twist!

Ingredients:

Spinach – fresh or frozen

Onion – 1 medium

Shredded Paneer or very small cubed pieces of paneer

Oil

Spices:

Garam Masala

Red chilli powder

Cumin powder

Ginger-garlic paste

Salt

Method:

Cook the spinach in water till soft and water evaporates.
Heat oil and add ginger-garlic paste.
Add onions and all spices to the mix. Add spinach and cook well.
Then add the paneer and cook till done.
Allow the mixture to cool before using it as a filling.

**Cheat sheet

If you want a simple spinach and cheese filling, you could also just cook some spinach in a microwave, and season with salt and pepper. Add your favourite brand of cream cheese and blend well. This is a simple yet tasty samosa filling. Again, don’t overdo the blending of the mixture as the cheese will melt in the oven again.

 

Kheema samosas

For the non-vegetarians, there’s nothing as yummy as biting into a crunchy, meat-filled samosa. Try out the following recipe:

Ingredients:

Minced meat – beef, chicken or lamb.

Onions

Green peas (optional)

Cilantro leaves

Basil leaves (optional)

Oil

Spices:

Garam Masala

Cumin powder

Chilli powder

Coriander

Green chillies

Ginger

Garlic

Salt

Pepper

Method:

Heat oil. Add onions, followed by ginger garlic paste and green chillies.
Mix well and sauté for a few minutes. Then add spices (except garam masala) to the mix. 
Cook all the kheema in the mixture till it is completely cooked. You can add green peas if you choose at this time.
Add some water into the mixture so that the meat can cook well.
Let the meat cook till the water is evaporated. If the meat is still tough, add more water and cook awhile longer.
Once the meat is tender, add garam masala to the pan and mix well.
Cool and then use as a filling.

Spring Roll samosa

This recipe is inspired by crispy vegetarian spring rolls and is great for bite-sized party snacks.

Ingredients:

Shredded cabbage

Bean sprouts

Shredded carrots

Shredded mushrooms

Shredded bamboo shoots (optional)

Shredded spring onions

Oil

Soy sauce

Hot sauce or red chilli powder (optional)

Spices:

Pepper

Salt

Sugar

Vinegar

Method:

Appearance is everything so ensure that all the veggies are shredded to the same thin size and texture.
Heat oil in a wok, throw in all the veggies.
Season with salt and pepper and cook lightly. The veggies should retain their crunchy texture and not be over cooked.
Add a little soy sauce for flavour and stir well. Take the mixture off the stove and let it cool till you are ready to use.

 **For a non-vegetarian version of the spring roll samosa, you can use either minced meat or small sized shrimp. The method remains the same although it’s better to cook the meat earlier and then mix with the veggies.

 
Tip!
Bake your samosas in an oven for a healthier option. But if it's the street taste you seek, deep fry these tasty treats till they're a rich golden brown colour.

Check out Alka’s traditional samosa recipe here (http://www.bindilicious.com/ArticleDetailUI.aspx?RefId=62)
 
 


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