Fruit samosas are crispy dough products with lots of fruit filling. Spicy and rosy pies just beg to be put into your mouth.

Samosas - traditional recipe

Ingredients:

• flour – 400 g;
• water – 160 ml;
• sugar – 50 g;
• apple – 200 g;
• pear – 150 g;
• raisins – 50 g;
• butter – 30 g;
• cognac – 15 ml;
• cinnamon – 5 g;
• a pinch of salt.

Preparation

Samosas with fruits are a simple and quick recipe, it won’t take you much time and will pleasantly surprise you with the result. To prepare the dough, mix flour with salt and add water to this mixture in small portions. Knead the dough and place it in the refrigerator for an hour.

Wash the fruits, remove stems, seeds and peels, cut them into small cubes. Place them in a saucepan, add butter, sugar and two tablespoons of water. Stew the fruit until completely cooked; the mixture should have the consistency of puree. If the apples and pears are ripe, then you don’t need to add water. Pour boiling water and cognac over raisins for 15 minutes.

Mix fruit puree and raisins and cool the filling. Remove the dough from the refrigerator and roll it out, then cut it into pieces, and roll each piece into an oval cake. Cut the tortilla in half, bring the halves together and pinch all sides except the one where the cut was made. It turns out to be a kind of pocket.

Repeat this step for all pieces of dough. Fill them with fruit filling and seal the last edge. This process is the most difficult in preparing samosas. When the filling is enclosed in the dough, all that remains is to deep-fry the dish.

To do this, heat a liter of vegetable oil in a small frying pan. If you have a deep fryer, fill it 80% with oil. Fry the samosas for 3 minutes until the dough acquires a caramel color. Place the finished samosas on a paper towel to drain excess fat. Sprinkle the products with cinnamon and serve.

Samosas - recipe with berries

Ingredients:

• flour – 400 g;
• water – 160 ml;
• sugar – 100 g;
• cranberries – 200 g;
• red currants – 150 g;
• butter – 30 g;
• nutmeg – 5 g;
• a pinch of salt.

Preparation

If you know how to prepare samosas with fruit filling, preparing berry ones will not cause you any difficulties. The dough in this recipe is prepared similarly to the first method.

To prepare the filling, place the berries with sugar in a saucepan and cover it with a lid. Boil the mixture for 5 minutes or more until all the berries have burst and the sugar has dissolved.

Roll out and fill the samosas using the technology from the previous recipe. Fry them in oil for 3 minutes. Sprinkle the finished pies with ground nutmeg and serve warm.

If you are a fan of oriental desserts, then do not forget to also prepare. Bon appetit!

Pies are perhaps one of the most ancient dishes. Back in the 5th century BC. pies were mentioned in ancient Vedic scriptures. In our time in Europe, pies first appeared in England. It was customary for wives to prepare large pies (20-30 cm) for their husbands to take to work. To do this, women rolled out the dough, wrapped lunches in it, and to prevent the pies from getting mixed up, they put a name on the dough and baked it.

Over time, new recipes for dough for pies were invented, fillings, spices and seasonings were combined. Each country changed and rewrote the composition to suit its tastes and products. But no matter how the composition of the dough, the presentation form and the filling change, pies will always be a symbol of homeliness.

Today we’ll talk about vegetarian pies called “samosa”. This is one of the most popular dishes in India. As a rule, samosas are mixed from flour, vegetable or butter and water, samosas are deep-fried, and the traditional fillings are vegetables and fruits. Samosas can be both snack and dessert, and the incredible number of variations of fillings will never make this dish monotonous.

I suggest preparing samosas with oranges and making a milk glaze for them. You will remember them for delicious tea and the aroma of crispy pastries, and these, as you know, are good helpers for maintaining coziness, warmth and love in the house!

Samosas, including the famous Indian vegetable samosas, are those that are fried in a large amount of oil. They can be prepared with either regular filling (vegetables, rice, tofu, etc.) or sweet filling (fruit, nuts, custard, etc.).

To prepare the dough for samosas you will need 1.5 liters of flour, 150 ml of vegetable oil, 3 tsp. salt and 1 tsp. soda Sift the flour into a large bowl, pour in the butter, rub the flour and butter with your hands, add salt, soda, and knead. If necessary, add a little water. Wrap the dough in plastic wrap for 15 minutes. This amount of dough is enough for 32 samosas. Divide the dough into 2 parts, take one and cover the second with film so that it does not air out. Divide the portion into 8 equal parts. Roll each part into a thin oval, cut each oval into 2 equal halves. Take half of the oval, roll it into a cone, place it on the table, seam side down, and press from the inside so that the seam of the cone sticks together. Place the samosa filling into the resulting “bag” and pinch the top edge with your hands soaked in cold water. Decorate the seam with a braid. Place the samosas on a dry surface.

Samosas are fried in a deep saucepan or thick pan. There should be enough oil to completely cover the samosas. Heat the oil well and only then lower the pies into it. Fry on both sides and remove with a slotted spoon to drain excess oil.

Samosas: filling recipes

Samosas with rice.

Ingredients: 375g rice, 150 ml vegetable oil, 3.5 tsp. salt, 1 tsp. turmeric, 1 fork white cabbage, 70g tomato paste, 400g Adyghe cheese (paneer), 1 bunch of dill, 1 tsp. cumin, 2 tsp. coriander, 2 tsp. asafoetida, ¼ tsp. chili pepper, 2 tsp. black pepper.

Preparation: cut the cheese into cubes, fry in vegetable oil, cover with salted water overnight, and drain in a colander. Wash the rice, add 40 ml of vegetable oil, stir-fry, add 700 ml of water, salt, turmeric, stir, cook until the water is absorbed and the rice becomes crumbly. Chop the cabbage, put in a saucepan, add salt, add 75 ml of water, simmer for 5 minutes, add tomato paste, black pepper, water, stir, simmer for another 2 minutes. Heat 40 ml of vegetable oil, add cumin, coriander, asafoetida, chili pepper, heat, pour oil into rice, add cabbage, finely chopped dill.

Samosas with fruits.

Ingredients: 2 apples, 1 orange, a glass of sugar.

Preparation: cut the apples into cubes, grate the orange zest on a fine grater, peel the orange pulp and cut into pieces, place the fruit and zest in a saucepan, add sugar. Fry over medium heat until the fruit is caramelized, cool.

Samosas with potatoes.

Ingredients: 400g potatoes, 1 tbsp. ghee, 1 onion, 1 bell pepper, 100g canned peas, 50g cashews, ground chili pepper, curry, salt.

Preparation: boil the potatoes in their skins, peel and cut into small cubes. Peel sweet peppers and onions, chop thinly, fry a little, mix with potatoes, add green peas, nuts, spices, salt, mix.

Samosas with custard.

Ingredients: 25g butter, 150g sugar, 500ml milk, 3 tbsp. flour.

Preparation: melt the butter in a saucepan, add sugar, when the sugar darkens, pour milk into it, stir until the caramel is completely dissolved. Dilute 3 tbsp in a small amount of water. flour, pour the solution into a saucepan with milk, stir until smooth.

Samosas are best served hot, but they retain their wonderful taste even cold. You can serve unsweetened samosas with sauce - for example, tomato. Sweet - sprinkle with powdered sugar before serving.

Delicious, mouth-watering hot samosas are often sold today in Crimea, on the beaches. You can often hear the voice of a seller inviting customers with a loud cry: Samosas! Delicious hot samosas!

Actually, samosas are a popular South Asian dish. It has become known throughout the world as a Vedic vegetarian food originating from India. These pies with a variety of fillings are made from puff pastry and deep-fried. Anyone who has tried samosas at least once will definitely want to enjoy them again.

We prepare samosas not only with vegetarian fillings, but with a variety of fillings, including meat ones. In the same Crimea, pies with fruit and berry filling are popular. You can often buy authentic Indian samosas made from vegetables with oriental seasonings. And Crimean Tatars prepare this dish from minced meat - beef, lamb, chicken. Such pies are often called “samsa”.

Today we will prepare pies with two different fillings - with cheese and lamb.

Samosas with Adyghe cheese

Samosas with Adyghe cheese and herbs are a “Caucasian-Crimean” version. To prepare them we will need the following products:

• flour – 400 g
• water – 100 ml
• Adyghe cheese – 450 g
• melted butter – 300 g
• vegetable oil – 100 g
• greens (cilantro, dill, parsley)
• spices (coriander, curry, turmeric)

Cooking samosas with cheese

Pour flour into a bowl, add vegetable oil, and salt. Mix until flaky. Then add water and knead the dough until a homogeneous elastic mass is obtained. Cover and place in a warm place for half an hour.

Let's prepare the filling. Grind the cheese and finely chop the herbs.

Place 2 tablespoons of melted butter on a hot frying pan. Add spices to the melted butter: coriander, turmeric and curry. Stir and add cheese. Mix again. We need the cheese to melt a little. Then add the greens and mix everything again. The filling is ready.

Roll out the dough into a sausage and divide it into 12 parts. From the resulting pieces of dough we form balls and roll them out with a rolling pin. Cut into two halves with a knife.

We moisten the edge of the straight side of the circle half from the center to one of the ends. We fold both ends so that we get a cone. Now we secure the cone, tightly connecting the ends. Fill the resulting cone with the prepared filling approximately two-thirds. We pinch the edges, forming a seam in the form of a twisted rope.

Heat the frying pan. For deep frying, add melted butter. When frying, the samosas should be submerged halfway in the deep fat. Fry on each side in turn. Turn over or remove when golden brown.

Place the samosas on any flat dish and wait for the remaining oil to drain.

Crimean-style samosas with lamb

Samosas with meat are often called samsa. This dish is known to us thanks to people from Central Asia. It is prepared in Uzbekistan, Turkmenistan and other former republics. In Crimea, samsa is sold directly on the city streets by Crimean Tatars. To prepare it we will need the following products:

• puff pastry - 1 pack
• lamb - 650 g
• onion - 2 onions
• cumin - 1.5 teaspoons
• black pepper - 1 teaspoon
• egg - 1 pc.
• sesame seeds
• oil

Cooking samosas in Crimean style

Instead of lamb, you can use beef or chicken. Using a sharp knife, chop the meat very finely.

We also chop the onion quite finely and add it to the meat. Add pepper and salt.

Mix everything well with your hands. Place the resulting filling in the refrigerator.

Cut the puff pastry sheets into small flatbreads.

Roll out pieces of dough, getting flat cakes like pancakes.

We fill the resulting “pancakes” with the prepared meat filling.

Roll the cakes into triangles. Preheat the oven to 220°C.

Mix the egg with two tablespoons of water. Brush the samsa with the egg mixture. Sprinkle sesame seeds on top. Grease a baking tray with oil and place the prepared samosas on it.

Bake the pies until golden brown. First at 215 °C for 20 minutes, and then another 15-20 minutes at 175 °C.

Traditional Indian samosas are deep-fried. This recipe offers a version of samosas with fruit (which are worn on Crimean beaches), baked in the oven. Their peculiarity is that the juice formed from fruits and sugar remains for a long time after baking, without being absorbed into the crust.

Compound:

Yield – 16 pieces

Dough (yield – 770 g):

• 500 g flour
• 180 ml water
• 100 g vegetable oil
• 1/2 tsp. turmeric
• 1/2 tsp. salt

Filling:

• 10 pcs plums or 2 pcs peaches
• 300 g grapes
• 2 bananas
• 2 pcs pears
• 150 g sugar

In summer, instead of bananas, it is very tasty to add currants, raspberries or strawberries to the filling. The peculiarity of the filling is that all the fruits are soft and do not make holes in the dough.

Crimean samosas with fruit in the oven - recipe:

1. Mix flour with turmeric, add oil and rub into fine crumbs with your hands. Dissolve salt in water and pour into the resulting mass. Knead the dough.

   

   Knead the dough

2. Leave the dough for an hour and a half to two, but it is better to make it in the evening. It turns out very elastic, does not stick to your hands and the gurney, no additional flour is required. Divide the resulting dough into 8 parts.

   

   Samosa dough

3. Using a rolling pin, roll each piece into an ellipse. It should be very thin and durable. Cut the ellipse in half, fold it into an envelope, fasten the seam very tightly, you can lightly moisten the edge for a good tuck.
   

   

   Roll out and form a cone

4. Fill the resulting cone with fruit cut in half and add 2 teaspoons of sugar. Pinch the free end. We add a lot of fruit filling, but carefully so as not to pierce the dough, so it is better to take soft fruits.
   
   

   

   Filling with filling

5. Preheat the oven to 280 degrees. Bake samosas in the oven, 4 pieces at a time, for 6-8 minutes.

   

   Let's bake

It is very important that the juice formed from sugar and fruit does not have time to boil inside the samosa, otherwise it will spill onto the baking sheet and the baked goods will lose their taste.

High oven temperature and baking time are important in the recipe. It is very tasty to eat fruit samosas and drink juice from them.

Bon appetit!

Amrita author of the recipe