Samosa with a twist: From Punjabi to cocktail samosa; 5 innovative and lip-smacking variations you must try this winter

“Samosa Extravaganza: A Flavorful Journey Through 5 Innovative Twists for a Cozy Winter Treat”

As winter embraces us with its chilly charm, the allure of hot and savoury samosas reaches its peak. These golden, triangular pockets filled with spiced goodness have long been a favourite street food and appetizer in India. Traditionally stuffed with a mixture of mashed potatoes, paneer, and peas, samosas are seasoned with a blend of aromatic spices like garam masala, chilli, and mint. However, as culinary boundaries continue to blur, innovative twists on the classic samosa recipe have emerged, offering a delightful array of flavours to explore.

Unique Samosa Recipes You Must Try

1.Chinese Samosa

Ingredients:

For the Stuffing:

1 tbsp oil

1 tsp finely chopped ginger

2 tsp finely chopped garlic

1/2 cup diagonally cut French beans

1/2 cup diagonally cut carrot

1/2 cup chopped spring onions (whites and greens)

1/2 cup shredded cabbage

2 tsp finely chopped green chillies

Salt to taste

1/2 cup boiled Hakka noodles

1 tsp soy sauce

1 tsp vinegar

For the Dough:

1 cup plain flour (maida)

1 tbsp ghee

1 tsp lemon juice

Salt to taste

Other Ingredients:

Plain flour (maida) for rolling

Oil for deep-frying

For Serving:

Schezuan sauce

Method:

Heat oil in a non-stick pan, sauté ginger and garlic.

Add French beans, carrots, spring onions, cabbage, green chillies, and salt. Sauté for 3 to 4 minutes.

Add boiled noodles, soy sauce, and vinegar. Mix well and cook for 1 to 2 minutes.

Combine all dough ingredients, and knead into a semi-soft dough.

Divide stuffing and dough into portions.

Roll out a portion of the dough, cut into halves, and form a cone.

Stuff the cone, and seal the edges to make a triangle samosa.

Deep-fry until golden brown and serve hot with Schezuan sauce.

 Read more: 3 easy and quick heart healthy recipes for a perfect wholesome meal

2.Cocktail Samosa

Ingredients:

1½ cups readymade samosa dough

2 tsp oil + deep frying

½ tsp cumin seeds

1 tsp coriander seeds

2 green chillies, chopped

1 inch ginger, chopped

2 medium potatoes, boiled, peeled

½ tsp red chilli powder

½ tsp garam masala powder

½ tsp dried mango powder (amchur)

2 tbsps freshly chopped coriander leaves

¼ cup green peas, boiled

Salt to taste

Oil for deep-frying

Dates and tamarind chutney to serve

 Read more: 5 nourishing winter recipes to beat the chill and treat your taste buds

Method:

Heat oil, add cumin seeds, coriander seeds, green chillies, ginger, and sauté.

Mash boiled potatoes, add spices, coriander leaves, and peas. Mix well.

Divide samosa dough, roll it out into thin ovals, and add the stuffing.

Shape like samosas, and seal edges with water.

Deep-fry until golden brown and serve hot with chutney.

3.Crispy Punjabi Samosa

Ingredients:

For Dough:

1 cup Maida

Salt to taste

½ tsp Carom seeds

2 tbsp Ghee

Cold water as required

For Samosa Masala:

1 tbsp Coriander seeds

1 tbsp Fennel seeds

½ tbsp Cumin seeds

For Samosa Filling:

1 tbsp Ghee

1 inch Ginger, chopped

2 fresh Green chillies, chopped

10-12 Raisins

1 tsp Turmeric powder

½ tsp Degi red chilli powder

¼ tsp Asafoetida

4-5 Potatoes, boiled & slightly mashed

¼ cup Green peas

1 ½ tbsp Prepared Masala

½ tsp Black pepper powder

1 tsp Dry Mango powder

Salt to taste

Method:

Mix maida, salt, carom seeds, ghee, and knead into a hard dough.

Roast coriander seeds, fennel seeds, and cumin seeds. Crush coarsely.

Sauté ginger, and green chilies, add remaining filling ingredients, and cook.

Combine dough and filling to assemble samosas.

Deep-fry until golden brown and serve hot with ketchup.

4.Samosa Pinwheel

Ingredients:

Oil for deep-frying

Covering:

1 cup refined flour (maida)

½ teaspoon carom seeds

Salt to taste

3 tablespoons oil

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Stuffing:

4 medium potatoes, boiled, peeled and mashed

½ cup shelled green peas, boiled and crushed

2 tablespoons oil

1 teaspoon cumin seeds

1 inch ginger, chopped

3-4 green chillies, chopped

1 teaspoon red chilli powder

1 teaspoon dried mango powder (amchur)

1 teaspoon garam masala powder

Salt to taste

2 tablespoons chopped fresh coriander leaves 

Method:

Mix flour, carom seeds, salt, and oil. Knead into a stiff dough.

Heat oil, sauté cumin seeds, ginger, and green chillies. Add spices and mashed potatoes. Cook and set aside.

Divide dough, roll out into thin discs, add stuffing, and roll into pinwheels.

Deep-fry until crisp and golden brown. Serve hot.

5.Corn and Cheese Samosa

Ingredients:

¾ cup boiled and crushed sweet corn

50 grams cottage cheese (paneer), grated

½ cup grated processed cheese

½ cup grated mozzarella cheese

Ready-made samosa dough

1 tbsp oil + for deep frying + for greasing

1-inch ginger, finely chopped

2-3 green chillies, finely chopped

1½ tsps Tata Sampann Kitchen King

Salt to taste

3 tbsps chopped fresh coriander leaves

¼ tsp chaat masala

Cheese sauce to serve

Method:

Heat oil, add ginger, green chillies, and crushed sweet corn. Cook.

Add Tata Sampann Kitchen King and paneer. Cook until moisture evaporates.

Add salt and coriander leaves. Mix well and cool.

Divide dough, roll out, add stuffing, shape into cones, and seal.

Deep-fry until golden brown. Serve hot with cheese sauce.

Conclusion

This winter, step into the realm of samosas recipe with a twist. Explore these innovative recipes that blend flavours from different cuisines, adding a delightful twist to the beloved classic. From the oriental charm of Chinese Samosas to the bite-sized joy of Cocktail Samosas, and the robust flavours of Crispy Punjabi Samosas, there’s a samosa variation for every palate. So, don your chef’s hat and embark on a samosalicious adventure that promises to elevate your snacking experience to a whole new level.

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