Russian-style Samosa

Ingredients

While the original Indian samosa is typically filled with spiced potatoes and peas, this Russian-style samosa incorporates a blend of potatoes, vegetables, and spices commonly found in Russian cuisine. The pastry shell remains the same, but the filling is adapted to create a fusion of flavors that will appeal to Russian taste buds. We alse have the original recipe for Samosa, so you can check it out.

• For the pastry: For the pastry:
• 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) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
• 1/2 cup (75g) mixed vegetables (carrots, peas, corn), cooked and finely chopped 1/2 cup (75g) mixed vegetables (carrots, peas, corn), cooked and finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add warm water to the flour mixture and knead until a smooth dough is formed. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the mashed potatoes, mixed vegetables, onion, garlic, cumin powder, paprika, salt, and pepper to prepare the filling.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling to form a triangle and seal the edges by pressing firmly.
6. 6.
   Heat vegetable oil in a deep pan over medium heat. Fry the samosas until golden brown and crispy on both sides. Remove from the pan and drain on a paper towel to remove excess oil.
7. 7.
   Serve the Russian-style samosas hot with your favorite dipping sauce or chutney.

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 filling.
• Mixed vegetables — You can use any combination of vegetables you prefer. Ensure they are finely chopped and cooked before adding them to the filling.
• Cumin powder — Toasting the cumin seeds before grinding them into a powder will enhance their flavor.

Tips & Tricks

• For a crispier pastry, brush the samosas with a little oil before baking them in the oven instead of frying.
• Experiment with different spices to customize the filling according to your taste preferences.
• Serve the samosas with a dollop of sour cream or yogurt for a Russian twist.
• These samosas can be made ahead of time and frozen. Just thaw and reheat in the oven before serving.
• If you prefer a spicier filling, add a pinch of chili powder or finely chopped chili peppers.

Serving advice

Serve the Russian-style samosas as an appetizer or as part of a meal. They pair well with a fresh salad or a bowl of borscht soup.

Presentation advice

Arrange the samosas on a platter and garnish with fresh herbs, such as dill or parsley, for an attractive presentation. Serve them with a side of sour cream or a tangy tomato chutney.