Different types of samosa

Samosa Stuffing

 A Samosa is a fried or backed pastry with a savory filling. Such as spiced potato, onion, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half moon shapes. The most common way to serve a samosa is with a dip called chutney. Green chutney is something that gives samosa a whole new dimension, and they pair so well together. This chutney is mainly comprised of two common Indian herbs-cilantro and mint.

Few Types of Samosa:-

1. Chole Samosa

Ingredients:-
2 cups boiled chana
2 tablespoon oil
11/2 tablespoon garlic paste
1 tablespoon ginger paste
1 cup chopped tomato
1 teaspoon green chili paste
2 teaspoon chole masala
1 teaspoon black salt
1 teaspoon chili powder
1/2 teaspoon amchur powder
salt to taste

-for chole samosa chat
4 tablespoon khajoor imli chutney
6 teaspoon green chutney
2 teaspoon red garlic chutney
4 tablespoon chopped onion
4 tablespoon sev
4 tablespoon chopped coriander

Directions:-
1. Heat the oil in a deep non-stick pan, add garlic, ginger paste and saute on a medium flame for a few seconds.
2. Add the tomatoes mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft.
3. Add the green chili paste, chole masala, black salt, chili powder, amchur powder, salt and 2 tablespoon of water, mix well and cook on a medium flame for one minute.
4. Add the chick peas and 1/4 cup water, mix well and cook on a medium flame for 1 to 2 minutes while mashing it lightly using a potato masher.
5. Divide the chole and keep aside.

-for chole samosa chat:-
1. Take samosa and roughly break it into small pieces and place in a bowl. put the prepared chole evenly over it.
2. Pour 1 tablespoon khajoor imly chutney, 1/2 teaspoon red garlic chutney, 1 tablespoon onion and 1 tablespoon sev evenly over it.
3. finally sprinkle the coriander evenly over it.
4. Serve the chole samosa immediately.

2. Vegetable Chinese Samosa

Ingredients:-
100 grams vegetables
hakka noodles
1 tablespoon garlic
1 tablespoon ginger
vegetables as per choice
1/4 cup sliced cabbage
1/4 cup sliced green bell pepper
2 tablespoon chopped mashrooms
2 chopped spring onion
1/4 cup sliced carrot
salt to taste
1/2 teaspoon sugar
1 1/2 tablespoon tomato ketchup
1 teaspoon soy sauce
1 teaspoon white vinegar
1 teaspoon red chili sauce
1/2 teaspoon chili-garlic sauce
oil

-for cover:-
1 cup all purpose flour
2 tablespoon rava
salt
1/2 teaspoon sugar
oil

Directions:-
1. Firstly, cook the noodles. keep them aside. Make the dough for the cover and keep aside or use ready made sheets.
2. Heat the oil in a shallow pan, add ginger and garlic. Now add all veggies, salt, salt and add all sauces.
3. Mix well and cook on high flame. now bring the flame back to low and add noodles.
4. Toss them well so that the entire veggies mixture is coated well on the noodles.
5. Now, make the samosa and stuff them. heat oil to deep fry.
6. when hot slowly drop samosa in oil and fry till golden and crisp.
7. Now serve and enjoy with chutney and sauce.

3. Keema Samosa

Ingredients:-
200 gram mutton
3 cup flour
ginger paste
garlic paste
1 1/2 teaspoon garam masala
2 tablespoon coriander leaves
2 tablespoon mint leaves
1 chopped onion
4 chopped green chili
1 tablespoon yoghurt
oil
salt to taste

Directions:-
1. Take a dough kneading plate and knead a stiff dough with all purpose flour, 4 tablespoon oil and salt. let it rest for 40-50 minutes. then make 20 medium sized balls of this dough.
2. Take a dough ball, and roll thin chapati of it. put a tawa on medium flame and let it heat. once a tawa is hot enough, roast the chapati in the same way. now, cut each chapati into two pieces like a half-moon and keep them covered.
3. Using a little water make a thick paste of 2 tablespoon maida and keep aside. Heat oil in a frying pan and the onions, chilies and ginger and garlic paste. now, add the minced meat along with salt to taste and cook on a low flame till done.
4. finally, add the garam masala, yoghurt, coriander and mint leaves and cook for some more time. remove from the flame and let the mixture cool.
5. Make a cone of each half chappati and fill with the mince, then seal edges with the flour paste. make samosa with the rest of the chappaties in the above manner. 
6. Now, put a skillet or kadhai over medium flame and heat oil in it. when the oil is hot enough, deep fry the keema samosa till golden brown. serve hot with pudina chutney.

4. Panjabi Samosa

Ingredients:-
1 cup flour
oil
1/4 teaspoon carom seeds
salt
2 1/4 boiled potato cubes
3 1/4 boiled green peas
1/8 teaspoon asafoetida
1/2 cumin seeds
1 tablespoon fennel seeds
green chili paste
ginger paste
garam masala
amchur powder
chopped coriander 

Directions:-
-for dough:-
1. In a deep bowl add the plain flour and to it add oil. Now, add carom seeds, salt and mix well. Ajwain provides a distinct flavor to the crust.
2. Using enough water knead into a stiff dough. Cover the dough with cloth and keep aside for 15-20 minutes.

-for samosa stuffing:-
1. Heat the oil in a non-stick pan and add the asafetida, cumin seeds, whole coriander seeds, fennel seeds and sauted on a medium flame for 1 minute.
2. Add the green chili paste, ginger paste and saute on a medium flame for 30 second.
3. Add the potato cube and mix well and cook on a medium flame for 1 minute.
4. Mash the potato cube lightly using the masher and cook on a medium flame for 2 minutes. add the green peas and mix well. Add garam masala to the potato green pea stuffing, add the dry mango powder to the above stuffing. Add salt , coriander and mix well.
5. Transfer the mixture to a plate, and divide the stuffing.

-proceed for samosa:-
1. Knead the dough and divide the dough into equal parts roll out circle without using any flour. cut the circle horizontally into 2 equal portions using a knife.
2. Take a portion and join the edges to make a cone. stuff the cone with a portion of the stuffing. apply little water on the edges to seal it.
3. Repeat with the remaining dough and stuffing to make more samosa.
4. Heat the oil in deep non-stick pan and deep fry the samosa on a medium flame till they turn golden brown in colour from both sides. 
5. serve the samosa with green chutney.

5. Cauliflower Samosa

Ingredients:-
350 gram plain flour
baking powder
salt
vegetables oil
water
organic cauliflower 
potatoes
chopped onion
peas
chopped garlic and ginger
red chili
asafoetida
black mustard seeds
cumin seeds
coriander
garam masala

Directions:-
1. In a bowl , add wheat flour, oil, salt, baking soda, keep mixing with hand until the dough becomes enough to take a shape.
2. Add water and make a medium tight dough, almost like chapati dough cover it and rest for 20 minutes.
3. Heat the oil in a fry pan and add red chili, hing powder, fennel, cumin seeds and saute a bit.
4. Add seeds start crackling add blanched cauliflower and diced potato fry for about 2 minutes and add sugar, turmeric powder, ginger and green chili, cook on low heat. stir occasionally until vegetables are well cooked. add methi and let it cool before proceeding to stuffing it.
5. Divide the dough in a equal parts and roll out the round shape and cut them in the middle.
6. now put 1 and 1/2 tablespoon of stuffing inside the samosa cone and seal ends with water. Back the samosa when it nice golden in color. check them, when done, you can take them out and allow them to cool a bit before serving for snacks.
7. Enjoy this samosa with khajur imli chuteny and plain tomato ketchup.