![Bosnian-style Samosa](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/samosa--bosnian-cuisine--12741fb7-685a-45c3-b319-e9063de8a8e1.png)
Recipe
Bosnian-style Samosa
Bosnian Delight: Crispy and Flavorful Samosa
4.8 out of 5
In Bosnian cuisine, the flavors are rich and the dishes are hearty. This Bosnian-style Samosa recipe combines the traditional Indian snack with Bosnian influences, resulting in a delightful fusion of flavors. The crispy pastry filled with a savory mixture of spiced potatoes and meat is a perfect addition to any Bosnian meal.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, High protein, Dairy-free, Nut-free
Allergens
Wheat (gluten), Dairy
Not suitable for
Vegetarian, Vegan, Gluten-free, Paleo, Keto
Ingredients
While the original Indian samosa is typically vegetarian, the Bosnian-style samosa incorporates meat into the filling, adding a new layer of flavor. Additionally, the spices used in the filling are adjusted to suit the Bosnian palate, resulting in a slightly milder taste compared to the traditional Indian version. We alse have the original recipe for Samosa, so you can check it out.
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
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1/2 cup (120ml) water 1/2 cup (120ml) water
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1 tablespoon butter 1 tablespoon butter
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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200g ground beef 200g ground beef
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2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon cumin 1/2 teaspoon cumin
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/4 teaspoon salt 1/4 teaspoon salt
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Oil for deep frying Oil for deep frying
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat: 18g (5g saturated)
- Carbohydrates: 30g (2g sugars)
- Protein: 15g
- Fiber: 3g
- Salt: 0.8g
Preparation
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1.In a large bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
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2.Gradually add water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
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3.In a pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
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4.Add the ground beef to the pan and cook until browned. Drain any excess fat.
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5.Stir in the mashed potatoes, paprika, cumin, black pepper, and salt. Mix well until all the ingredients are combined.
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6.Divide the dough into small balls and roll each ball into a thin circle.
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7.Cut each circle in half and fold it into a cone shape, sealing the edges with water.
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8.Fill each cone with the meat and potato mixture, then seal the top edge with water to form a triangle-shaped samosa.
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9.Heat oil in a deep pan or fryer. Fry the samosas until golden brown and crispy.
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10.Remove the samosas from the oil and drain on a paper towel to remove excess oil.
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11.Serve hot and enjoy!
Treat your ingredients with care...
- Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture in the filling.
- Ground beef — Use lean ground beef to reduce the amount of fat in the filling. Drain any excess fat after cooking to keep the samosas light and crispy.
- Paprika — Adjust the amount of paprika according to your preference for spiciness. Add more for a bolder flavor or reduce for a milder taste.
- Cumin — Toasting the cumin seeds before grinding them will enhance their aroma and add depth to the filling.
- Vegetable oil — Use a neutral-tasting vegetable oil with a high smoke point for deep frying the samosas.
Tips & Tricks
- For a vegetarian version, replace the ground beef with cooked lentils or chickpeas.
- Add a pinch of turmeric to the filling for a vibrant yellow color.
- Serve the samosas with a side of yogurt or a tangy tomato chutney for dipping.
- To make the samosas healthier, you can bake them in the oven instead of deep frying. Brush them with oil and bake at 200°C (400°F) until golden brown.
- Make a large batch of samosas and freeze them for later. Just thaw and fry whenever you crave a delicious snack.
Serving advice
Serve the Bosnian-style samosas as an appetizer or as part of a main course. They pair well with a fresh salad or a bowl of Bosnian-style soup. Garnish with chopped fresh herbs, such as parsley or cilantro, for an extra burst of flavor.
Presentation advice
Arrange the samosas on a platter, ensuring they are evenly spaced and the filling is visible through the crispy pastry. Sprinkle some paprika or cumin on top for an attractive presentation. Serve with a side of yogurt or chutney in a small bowl for dipping.
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