طريقة عمل حشوة سمبوسه بالخضار

• • Third: How to make samosas with cheese and vegetables:

With the easiest steps, the most beautiful recipes for filling samosas with vegetables. Samosa dishes are delicious and delicious appetizers that many people want to eat besides the main food dishes, as there are many and different ways of preparing, preparing and filling samosas, but one of the most famous fillings is samosas with fresh vegetables, so we show you the easiest ways to prepare Samosas stuffed with vegetables in the shortest time and with minimal effort.

Vegetable samosa filling recipes:

We show you the easiest ways to prepare vegetable samosas in a short time, by following the simple work ingredients, and the clear preparation steps.

First: A distinctive and quick way to prepare vegetable samosas:

Ingredients for making vegetable samosas:

Ingredients for making samosa dough at home:

• Three large cups of white flour, sifting it well to get rid of all the impurities stuck in it.
• Two teaspoons of table salt.
• Half a large size cup of corn oil or sunflower oil, according to the strangeness.
• Fourteen tablespoons of lukewarm water, and the amount of water can be increased or decreased slightly depending on the condition of the paste.

Ingredients for the vegetable filling:

• Two tablespoons of finely ground curry.
• Four tablespoons of soft butter.
• Three large white onions, peeled and cut into medium-sized pieces, and mixed with an electric mixer on high speed until it is finely chopped.
• Two tablespoons of all-purpose white flour.
• Two large potatoes, boiled in an appropriate amount of water over a medium heat for a sufficient amount of time, until they are cooked and become soft.
• 4 medium size carrots, finely grated with a grater.
• A large cup of fresh peas.
• A large cup of vegetable broth.
• Two teaspoons of salt, you can increase or decrease the amount of salt as needed.
• One tablespoon of finely ground black pepper.

How to prepare:

Preparation of the samosa pastry:

• Prepare a large bowl suitable for making samosa dough.
• Add to the bowl the sifted white flour well, with a little table salt, stir the salt with the flour well through the wooden spoon, then add to the bowl the corn oil or sunflower oil.
• Stir the oil well with the white flour until it mixes well with it, then gradually add the water to the bowl, with the rapid and continuous kneading of all the ingredients until they mix with each other.
• Keep kneading all the ingredients for a sufficient period of not less than five minutes, or until you get a dough with a soft texture, and a good consistency, to be easy to form.
• Cover the bowl with an airtight plastic bag, and leave it aside for a sufficient period of at least half an hour, so that the dough can cool down well.
• Prepare a clean hard surface, add an appropriate amount of white flour to it so that the dough does not stick to the surface, then start kneading the dough again quickly, then start dividing the dough into several small balls.
• Start rolling the dough balls through the rolling pin, taking into account that the dough is well rolled out.

Preparing the vegetable filling:

• Prepare a medium-sized, deep bowl suitable for preparing the vegetable filling.
• Put the bowl on a medium heat, add the soft butter to the bowl, wait until the butter melts well and heats up completely, then gradually add the white flour to the hot butter with rapid and continuous stirring of the flour.
• Keep stirring until it does not burn for at least three minutes or until the flour and butter are well combined.
• Add to the flour and butter mixture the chopped white onions, stir the onions well for about three to five minutes, until they take on a golden color, taking care to stir constantly so that the onions do not burn.
• Then add the finely grated carrots to the bowl, continue to stir quickly long enough until the carrots are soft and well mixed with the rest of the ingredients.
• Then add the peas to all the ingredients, stirring well for four minutes, so that all the ingredients mix with each other, and mix well, then add the vegetable broth to the bowl.
• Stir all the ingredients together until all the ingredients are well mixed with the vegetable broth. Keep stirring from time to time, and wait until the broth boils well, then transfer the pot to a low heat.
• Leave the pot on a low heat for at least fifteen minutes, or until the vegetables are well cooked.
• After making sure that all the ingredients are well cooked, add the boiled potatoes by cutting them into slices, stir all the ingredients together, then add an appropriate amount of table salt and finely ground black pepper.
• Keep stirring all the ingredients until they mix well, and leave the pot on the fire for five minutes, stirring from time to time.
• Remove the bowl from the heat, and leave the bowl aside until the vegetables have cooled down a bit to facilitate filling the samosas.

Preparing samosas with vegetable filling:

• Add an appropriate amount of the khachar filling through the spoon with the pieces of the samosa that have been spread out.
• Then start closing the dough on the vegetable filling, by closing the edges of the dough in the form of a triangle, so that the filling is tightly closed so that the vegetables do not fall during frying.
• Repeat the previous step until you have filled all the samosas.

Fry the samosas stuffed with vegetables:

• Prepare a large deep frying pan, suitable for frying samosas with vegetable filling.
• Add an appropriate amount of frying oil to the frying pan, put the frying pan on a medium heat, and wait until the oil heats up well.
• Add to the hot oil the samosas stuffed with vegetables, gently stir the samosas with hot oil from time to time until they are well cooked, brown on all sides, and take a light golden color.
• Prepare a large and flat dish, put blotting paper on it, take out the samosas stuffed with vegetables from the hot oil to the blotting paper after making sure that they are well cooked and browned, so that the excess oil in the samosas stuffed with vegetables is disposed of.
• Repeat the previous step until you finish frying all the samosas stuffed with vegetables.

Serving samosas stuffed with vegetables:

• Prepare a serving dish suitable for serving samosas stuffed with vegetables.
• Add samosas to the dish regularly.
• Serve the samosas stuffed with vegetables hot alongside the main dishes on the table.

Second: How to make samosas with mixed vegetables:

Ingredients for making samosas with mixed vegetables:

• Two medium size bags of assorted vegetables.
• Two large white onions, finely chopped through a chopper or an electric blender.
• Four tablespoons of corn oil or sunflower oil.
• A large sweet green bell pepper, cut into small cubes.
• A large red bell pepper, cut into small pieces.
• Two tablespoons of table salt, and you can reduce or increase the amount according to taste.
• Two tablespoons of fine powdered black pepper.
• Two tablespoons of dried coriander.
• A small spoonful of paprika.
• Four large cloves of garlic, crush the garlic finely through the mincer.
• An appropriate amount of broth is enough to settle the mixed vegetables.
• An appropriate amount of basbousa dough that has been prepared before as in the first recipe, or purchased ready-made.
• An appropriate amount of frying oil is enough to fry the samosas stuffed with mixed vegetables.

How to prepare:

Preparing the mixed vegetable mixture:

• Prepare a large, deep frying pan suitable for preparing the mixed vegetable filling.
• Put the pan on a medium heat, add corn oil or sunflower oil, wait until the oil heats up well.
• Add to the hot oil the onions that have been finely chopped, stir the chopped onions with the oil for a sufficient period of no less than five minutes approximately, or until the onions are well browned and take a dark golden color, taking into account the stirring well so that the onions do not burn, and it is grilled successfully.
• Then add to the sauteed onions and mashed garlic, stir the garlic with the sauteed onions for a sufficient period of no less than three minutes, approximately until they are brown and the garlic is slightly browned.
• Then add the two bags of mixed vegetables, stir the mixed vegetables with the onion and garlic mixture for a sufficient period of about seven to ten minutes, so that the mixed vegetables with onions and garlic are well browned.
• Then add to the pan an appropriate amount of table salt, finely ground black pepper, dry coriander, curry, paprika, and continue to stir all the ingredients together for two minutes, until the vegetables mix well with all the spices.
• Add to the broth pan, stir all the ingredients together until they mix with the broth, and leave on medium heat until the broth boils well, then transfer the pot to a low heat, until the mixed vegetables are completely settled, taking into account the pan covered with a tight lid, and stirring from time to time.
• Leave the pan on the stove for about twenty-five to thirty-five minutes, or until the mixed vegetables are done.
• Remove the pan from the heat, and leave it for a long time to cool slightly, to facilitate the filling of the samosas.

Preparing the samosas with mixed vegetables:

• Add an appropriate amount of the mixed vegetable filling with ready-made or made samosa dough.
• Begin to close the dough on the filling by bending the ends in a triangle shape tightly over the filling, so that the samosas do not come off while frying, and the mixed vegetable filling falls.
• Repeat the previous step until all the quantity is filled.

Fry the samosas stuffed with vegetables:

• Prepare a suitable and deep pot to fry the samosas stuffed with vegetables, put an appropriate amount of frying oil in the pot, and put the pot on a medium heat.
• Wait until the frying oil heats up well, then add to the hot oil the samosas stuffed with mixed vegetables.
• Leave the samosas stuffed with mixed vegetables in hot oil over a medium heat for about five to eight minutes, or until the samosas are well matured and take a dark golden color, taking into account the good stirring of the samosas with oil.
• Repeat the previous step until you have finished frying the samosas with the vegetable filling.
• Take out the samosas stuffed with vegetables from the hot oil onto a drying paper until they are drained of excess oil.

Serving samosas stuffed with vegetables:

• Prepare a medium-sized serving dish suitable for serving samosas with a filling of mixed vegetables.
• Place the samosa on a serving platter, and serve hot or cold, as desired.

Third: How to make samosas with cheese and vegetables:

Ingredients for making samosas with cheese and vegetables:

• 900 grams of ready-made basbousa dough, in the range of two medium-sized cans.
• Four large size potatoes.
• Four large size fresh carrots.
• Four large zucchini.
• Four tablespoons of a large volume of liquid whole milk.
• 100 grams of your favorite cheese, preferably turkey or mozzarella or both, with the cheese finely grated.
• Six large white onions, mixed with an electric mixer until it is finely chopped.
• Half a large cup of fresh green coriander, finely chopped.
• Half a teaspoon of nutmeg.
• Two tablespoons of soft butter.
• Four large cloves of garlic, finely chopped.
• ½ cup large size fresh green parsley, finely chopped.
• Half a teaspoon of finely ground cumin.
• Appropriate amount of table salt as needed.

How to prepare:

Prepare the potato mixture:

• Prepare a medium-sized, deep pot suitable for boiling potatoes.
• Put the pot on a medium heat, and add to the pot an appropriate amount of water that is enough to boil the potatoes.
• Wait until the water boils well, then put the potatoes after washing them with boiling water.
• Leave the potatoes on the fire long enough until they boil well and become soft.
• Remove the pot from the heat, and add cold water to the potatoes until they are cooled, then start peeling them.
• Prepare a suitable bowl for preparing the boiled potato mixture, mash the potatoes in the bowl through a fork, then add the soft butter mashed potatoes.
• Stir the mashed potatoes with the butter well until the butter blends with the mashed potatoes, then add the liquid whole milk, stir all the ingredients well, until you get a homogeneous and cohesive mixture.

Prepare a vegetable mixture with cheese:

• Prepare a suitable deep frying pan, add an appropriate amount of butter to the pan, put the pan on a medium heat, and wait until the butter heats up well.
• Add to the hot butter the carrots after they are grated through the grater, then add the zucchini to the grated carrots, after peeling and cutting them into small pieces.
• Stir all the ingredients together, and leave them on a medium heat for a sufficient period of no less than ten minutes, so that the vegetables soften a little, and are well browned with butter.
• Then add the finely ground black pepper, table salt, mashed garlic, nutmeg, chopped parsley, and chopped coriander to the pan. Stir all ingredients together for an additional five minutes, then add a little water until the zucchini is well settled.
• Wait until the water boils well, then transfer the pot to a low heat, stirring all the ingredients from time to time.
• After making sure that the zucchini pieces are well cooked, add the potato mixture to the pan, stirring all the ingredients together until they are well mixed and blend together.
• Remove the pan from the heat, leave it aside until it cools, then add the grated mozzarella or roomi cheese, and continue mixing all the ingredients through the spoon.

Preparing samosas with cheese and vegetables:

• Spread the basbousa dough on a clean hard surface.
• Start by putting an appropriate amount of filling with the dough.
• Begin by rolling the samosa into a triangle, so that the dough is tightly closed over the cheese and vegetable filling.

Fry samosas with cheese and vegetables:

• Put a suitable deep frying pan on a medium heat, and add an appropriate amount of frying oil to it.
• Wait until the oil heats up well, then add to the hot oil the samosas stuffed with cheese and vegetables.
• My heart the samosas in the oil until they are fully cooked, and until they are well browned.
• Remove the samosas from the oil to a blotting paper, wait until they are dried from the hot oil, then serve.