
Recipe
Hungarian-style Samosa
Paprika-infused Samosa Delight
4.6 out of 5
In Hungarian cuisine, we embrace bold flavors and hearty dishes. This Hungarian-style Samosa recipe combines the traditional Indian snack with the rich and spicy flavors of Hungarian cuisine. Get ready to indulge in a delicious blend of spices and fillings, wrapped in a crispy pastry shell.
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
Not suitable for
Vegetarian, Vegan, Gluten-free, Paleo, Keto
Ingredients
While the original Indian samosa is typically filled with spiced potatoes and peas, this Hungarian adaptation incorporates a filling of ground meat, onions, and paprika. The pastry is also slightly different, with a flakier texture and a touch of paprika for added flavor. 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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1/2 teaspoon paprika 1/2 teaspoon paprika
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1/2 cup (120ml) water 1/2 cup (120ml) water
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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1 garlic clove, minced 1 garlic clove, minced
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250g ground meat (beef or pork) 250g ground meat (beef or pork)
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
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Salt and pepper, to taste Salt and pepper, to taste
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Oil, for frying Oil, for frying
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 18g, 5g
- Carbohydrates (total, sugars): 28g, 2g
- Protein: 20g
- Fiber: 2g
- Salt: 1g
Preparation
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1.In a large bowl, combine the flour, salt, and paprika. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
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2.Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
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3.Add the ground meat to the pan and cook until browned. Stir in the paprika, caraway seeds, salt, and pepper. Remove from heat and let the filling cool.
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4.Divide the dough into small balls and roll each ball into a thin circle.
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5.Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling to form a triangle and seal the edges by pressing with a fork.
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6.Heat oil in a deep pan or fryer. Fry the samosas until golden brown and crispy. Remove from the oil and drain on a paper towel.
Treat your ingredients with care...
- Paprika — Hungarian paprika is known for its vibrant color and rich flavor. Use a high-quality Hungarian paprika for the best results.
- Caraway seeds — Caraway seeds add a distinct flavor to the filling. If you can't find caraway seeds, you can substitute with cumin seeds.
Tips & Tricks
- To achieve a flaky pastry, make sure the dough is well-rested before rolling it out.
- Adjust the amount of paprika and caraway seeds according to your taste preferences.
- Serve the samosas hot with a side of sour cream or yogurt for a Hungarian twist.
Serving advice
Serve the Hungarian-style samosas as an appetizer or a main course. Accompany them with a fresh green salad or pickled vegetables for a complete meal.
Presentation advice
Arrange the samosas on a platter and garnish with a sprinkle of paprika and fresh parsley. Serve them with a dollop of sour cream or yogurt on the side for dipping.
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