How to cook samosa?

Samsa - a wonderful piece originally from the Eastern countries. In appearance resembles a Russian belyashi, but the taste is quite different. She smells like the East, the combination of ingredients and seasonings is simply excellent and different from our pies taste. So, how to cook samosa?

The Real samosa is cooked in a clay oven. Of course, in our apartments and homes this is not to find, so we are using the conventional oven.

Types of samosas, and cakes, a great multitude that no one particular recipe. It can be prepared from unleavened or flaky pastry, large or small size, and a variety of toppings! Pork, beef, chicken, potatoes, cheese, herbs. Any product that is pleasing to the owner.

How to make samosa at home? Start with test

Puff pastry. In a bowl pour a glass of water, place 4 cups of flour, one spoon of vinegar and oil. The dough is mixed steep, to make it easy and convenient to roll out. While the dough settles a little, melt in the fire of 200 grams of butter. All received a mass of dough into three equal parts, each out thinly on the table, watering melted butter and rubbed it over the surface. On the edge of the layer put the rolling pin and wrap dough around it. In the end, the rolling pin will fully wound. Next, carefully cut the dough along the rolling pin. This procedure is repeated with all three parts. Ready to put layers on top of each other and send for an hour in the refrigerator.

Fresh dough. A kilo of flour to fall asleep in a bowl or basin, pour two cups of warm water, add a spoonful of salt. Mix all of the ingredients, the finished batter should be thick. Next it to roll up into a ball, wrap in a napkin or towel and let stand for 15 minutes.

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How to cook samosa? Meat filling

1. Finely chop or skip through a large meat grinder pork (800 grams), add a pound of finely chopped onion, finely chopped two heads of garlic, all sprinkled with a little vinegar, add paprika, pepper mix well add salt and send about an hour in a cool place. Instead of pork you can use any other meat: beef, chicken, and more.

2. Kilogram mutton cut into thin layers of 4 by 4 inches, add 250 grams diced sheep's tail fat, pour 600 grams of finely chopped onions, add salt, pepper, paprika, cumin necessarily, sprinkle with vinegar, leave to marinate for about an hour.

3. 400 grams of meat very finely chop, add to it 400 grams of pumpkin, grated on a fine grater and cut into small pieces, visceral fat. Put the chopped head of garlic, black pepper, paprika sweet or bitter, salt.

How to cook samosa? Other toppings

1. How to make samosas stuffed with cabbage? Finely shred a medium size head of cabbage and four medium onions, add 200 grams of suet or pork rinds from him, put 2 chopped tomatoes (you can use tomato paste).

2. Potato. Pounds of potatoes cut into small cubes, no larger than a square centimeter, add three chopped onions, and 300 grams of suet, salt and pepper.

3. Onion. Slice it into 800 grams of onions, chop the two beams green, 200 grams of suet, add five crumbled boiled eggs, salt and pepper.

How to cook samosa. Complete preparation

While preparing the filling, the dough just went in the fridge. We get it and cut into squares. Each element is rolled out with a rolling pin, then laid not sparing the filling. You can sculpt a triangle or square. Preheat the oven to 200 degrees and send it to the baking tray with the samosas. After 20 minutes, lightly sprinkle the surface with water, repeat once in 10 minutes. After 45 minutes, tasty and fresh-faced samosa is ready!