Samosa is the king of Indian snacks. They’re crunchy, loaded with calories and fats, but at the same time downright delicious and hard to resist. The crunchy exterior is filled with spicy and delicious potato and peas stuffing, eaten with imli, pudina chutney or sometimes with chole and ragada. Either ways this scrumptious delight has made a mark on our hearts that is hard to wipe off. However, many of us are excited to try new things today in food. So why should good old Samosas be left out? Here are some really interesting ways to overhaul the humble samosa and experience new flavours in the same crunchy exterior.
Onion Patti Samosa
Patti Samosas are not only different than regular samosas in the way they’re made, but the thin Patti strips it’s made from are also really crunchy. Moreover, these strips are easier to roll into a Samosa, for beginners, when compared to the classic Samosa since you don’t need to knead and roll the dough. This specific recipe gets a delicious onion filling on the inside which can go well with some tomato ketchup.
Three Cheese Samosas
This samosa is a delight for all the cheese lovers out there. While this is another recipe with readymade patti samosa wrappers the filling for this is loaded with three kinds of cheese- regular processed cheese, cheddar and mozzarella. When put together and fried, this samosa is one sinfully gooey, stringy delight that’s going to be a hit in your house parties.
Bringing the Indo-Chinese twist to the samosas, this Chinese samosa recipe uses a stuffing made with fried potato cubes, spring onions tossed in delicious and lip-smacking Sichuan sauce. Rolled in the Patti samosa strips the crunchy Chinese Samosas taste like a larger version of spring rolls
Spicy Noodle Samosa
Another interesting Indo-Chinese take on the samosas, this iteration uses boiled noodles tossed in carrots, bell sprouts, spring onions and Sichuan sauce which is stuffed in a classic samosa pocket and deep fried to perfection.
Healthy Samosa Surprise
Yes, it is true that Samosas aren’t technically healthy. Deep fried and stuffed with potatoes, this crunchy delight isn’t doing your body any favours. However, this recipe tries to take a different approach. Firstly, the outer pocket dough is made with beetroot juice which also gives it a pink colour. Moreover, the stuffing on the inside replaces potatoes with macaroni and to top everything, the recipe is not deep fried but baked- making it healthier.
Samose ki Sabzi
This recipe breaks all barriers for the humble samosa and takes it from a mere snack straight to the main course. Made using crushed samosas, the recipe covers this with a delicious and flavourful tomato curry. This curry is infused with numerous masalas that result in a unique sabzi full of textures which are perfect for dinner or lunch alike. A great way to revive leftover samosas.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.