Bosnian-style Samosa

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.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon butter 1 tablespoon butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g ground beef 200g ground beef
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 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

1. 1.
   In a large bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
2. 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.
3. 3.
   In a pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the ground beef to the pan and cook until browned. Drain any excess fat.
5. 5.
   Stir in the mashed potatoes, paprika, cumin, black pepper, and salt. Mix well until all the ingredients are combined.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Cut each circle in half and fold it into a cone shape, sealing the edges with water.
8. 8.
   Fill each cone with the meat and potato mixture, then seal the top edge with water to form a triangle-shaped samosa.
9. 9.
   Heat oil in a deep pan or fryer. Fry the samosas until golden brown and crispy.
10. 10.
    Remove the samosas from the oil and drain on a paper towel to remove excess oil.
11. 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.