indian samosa AND Samosadilla recipe

        INDIAN  SAMOSA

What Is a Samosa?

A samosa is a popular snack food in South Asian cuisine, as well as many other countries. It is a triangular or cone-shaped pastry filled with a variety of savory fillings, including spiced vegetables, meats, and lentils.

The outer layer of the samosa is made from a dough that is usually composed of flour, salt, oil, and water. This dough is rolled out into thin circles, which are then cut into triangular shapes. The filling is placed in the center of the triangle, and the edges are then folded over to create a triangular or cone-shaped pastry. The edges are often crimped or pinched to seal the filling inside.

There are many variations of samosas, with different fillings, shapes, and sizes. Some popular filling ingredients include potatoes, peas, carrots, onion, spices, minced meat, and lentils. Some samosas are made with a sweet filling, such as fruit or nut-based fillings. The fillings can be either cooked or raw, and are often seasoned with spices such as cumin, coriander, turmeric, and garam masala.

Samosas are commonly deep-fried, but they can also be baked, pan-fried, or grilled. The frying process makes the outer layer crispy and golden brown, while the filling remains warm and flavorful.

Samosas are popular in many countries, including India, Pakistan, Bangladesh, and Sri Lanka, where they are often sold as street food. They are also a staple in many South Asian households, where they are served as an appetizer or snack.

In India, samosas are often served with a variety of chutneys, such as mint, tamarind, and coriander, which add flavor and moisture to the pastry. In other countries, they may be served with dipping sauces or condiments.

Samosas are also commonly enjoyed as part of a larger meal, such as a vegetarian or meat-based curry. They can be served hot or cold, and can be stored in an airtight container for several days.

In conclusion, samosas are a versatile and delicious snack food that are enjoyed all over the world. Whether you prefer a savory or sweet filling, or a crispy or flaky pastry, there is a samosa recipe out there to suit everyone's tastes.

Recipe Of Indian Samosa

Preparation Time: 30 m
Cooking Time: 40 m
Total Time: 1 h 40 m

Ingredients:

4 chopped and peeled potatoes
14 cup of oil
2 small onions, chopped finely
3 teaspoons of ground coriander
1/fourth cup curry powder
1 (1 inch) piece of grated fresh ginger
1 salt shakerful
1 teaspoon of turmeric, ground
1 teaspoon of cumin, ground
Allspice, ground, 1/8 teaspoon
a half-teaspoon of cayenne
1/8 teaspoon of cinnamon powder
2 roma (plum) tomatoes, cut finely
50 g of frozen peas
four ready-made pie crusts

2 beaten egg whites, or more as necessary

Directions:

1.Put the potatoes in a big pot, add salted water, and bring to boil. Simmer for about 20 minutes until tender, then reduce heat to medium low.Transferred to a basin after being drained and finely mashed.

2.Set oven to 400 degrees Fahrenheit (200 degrees C).

3.Cook and stir onions, coriander seed, curry powder, ginger,salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in a skillet >with medium-high oil for about 5 minutes, or until lightly browned. After taking the pan from the heat, toss in the mashed potatoes. Complete cooling.Divide each pie crust into eight identical triangles. Each triangle hould have filling placed on the wide end. Fold the corners over the filling to form a triangular "hat."

4.Seal the dough by pinching it together. Place each samosa on a baking sheet and then brush with egg white.

5.Samosas should bake in the preheated oven for around 15 minutes or until golden brown.

        

            SAMOSADILLA (SAMOSA  QUESADILLA)

A samosadilla is a fusion food dish that combines the flavors and ingredients of a traditional samosa with the preparation method of a quesadilla. It is typically made by filling a tortilla with a spiced filling that is similar to the filling used in a traditional samosa, and then grilling the tortilla to create a crispy exterior and a melted, flavorful interior.

The filling used in a samosadilla can vary, but it is often made from a mixture of vegetables, such as potatoes, peas, and onions, along with spices such as cumin, coriander, and turmeric. Some samosadillas also include minced meat, such as chicken or lamb, which adds flavor and texture to the dish.

Once the filling has been prepared, it is placed between two tortillas, which are then grilled until they are crispy and golden brown. The grilled tortillas are then sliced into wedges and served with a variety of dipping sauces, such as mint chutney or tamarind sauce, which add additional flavor and moisture to the dish.

Samosadillas are a popular dish in many countries, including India, Pakistan, Bangladesh, and Sri Lanka, where they are often sold as street food. They are also a popular dish in many restaurants and cafes, where they are often served as an appetizer or snack.

In addition to being a tasty snack food, samosadillas are also a convenient and portable meal, making them a popular choice for those who are always on the go. They can be stored in an airtight container for several days, and can be reheated and enjoyed as a quick and easy meal.

In conclusion, samosadillas are a delicious and innovative fusion food that bring together the flavors and ingredients of traditional samosas with the preparation method

Recipe Of  Samosadilla

Preparation Time: 30 m
Cooking Time: 45 m
Total Time: 1 h 15 m

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INGREDIENTS:

1 1/2 pounds of peeled, kosher-salted Yukon gold potatoes
Olive oil, 1 tbsp
10 grammes of butter
chopped one big yellow onion
1 kosher salt teaspoon, or more to taste
Garam masala, 1 1/2 tablespoons
1 teaspoon of cumin, ground
1/8 teaspoon coriander powder
One-half teaspoon of ground turmeric
1/four teaspoon cayenne
1 minced serrano pepper
3 garlic cloves, minced finely
1 1/2 tablespoons of fresh ginger, cut finely.
Green peas, 1 cup
two tablespoons of chopped coriander
Juiced lemon, one
When making the cilantro-lime chutney:
Fresh cilantro in two little bunches with stems
1/3 cup of mint leaves, fresh
Sliced green onions, 1/4 cup
one sliced serrano pepper, one juiced lime, or more to taste
50 ml of plain yoghurt
salt as desired
6 wheat tortillas, or as many as you need
1 teaspoon of olive oil, or as required

    DIRECTION

potato cubes should be 1/4 inch in size. Place in a kettle of ice water. Add salt, stir, and then heat to a boil. For about 15 minutes, simmer the cubes over medium heat until they are soft but still maintain their shape. Place potatoes in a colander to drain, then reserve.

In a skillet, melt butter and olive oil over medium heat. the onion For about 5 minutes, cook and stir until transparent and soft. In the meantime, mix the spice mix in a small bowl with 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne.

To the onions, add the serrano pepper, ginger, garlic, and spice mixture. For about 2 minutes, cook and whisk the ingredients until it is thoroughly mixed. Add the peas and cook for three minutes, or until heated through and just barely soft.

Place the potatoes in a bowl with the mixture. Add lemon juice and cilantro. With some potatoes half mashed, add filling with a spatula until well incorporated. Salt the food as necessary.

In a blender, combine yoghurt, cilantro, mint, green onions, serrano peppers, and lime juice. Until smooth, blend. Use salt to season.

One tortilla half should be covered with a couple spoonfuls of the filling. Reduce in half. Repeat with the remaining tortillas and filling.

In a skillet, heat the oil over medium heat. Cook each quesadilla for 2 to 3 minutes on each side, or until browned and crispy. Cut the quesadilla in thirds after transferring it to your work area. With the chutney sauce, plate the food and serve it at any temperature.