samosas (recipe) repost

[Guest guest]

samosas

 

pastry

2 cups flour

1/2 tsp. salt

4 T. oil

4 T. water

 

filling

4-5 medium potatoes, unpeeled, boiled and cooled

4 T. oil

1 medium onion, finely chopped

1 cup peas

1 T. fresh ginger, peeled and finely grated

1 jalapeno, finely chopped

3 T. cilantro, finely chopped

3 T. water

1 1 2/ tsp. salt

1 tsp. ground coriander

1 tsp. garam masala (recipe follows)

1 tsp. ground cumin

1/4 tsp. cayenne pepper

2 T. fresh lemon juice

oil for frying

 

make the pastry

sift the flour and salt into a bowl. add the 4 T. of

oil and rub it in with your fingers until the mixture

resembles coarse bread crumbs. slowly add about 4 T.

water (you may need a little bit more) and gather the

dough into a stiff ball. empty the ball out onto a

clean work surface. knead the dough for about 10

minutes or until it is smooth. form into a ball. rub

the ball of dough with about 1/4 tsp. oil and slip it

into a plastic bag. set aside for at least 30

minutes.

 

make the filling

peel the boiled the potatoes and cut them into 1/4

inch dice. heat 4 T. oil in a large frying pan over

medium heat. add the onions and saute until brown at

the edges. add the peas, ginger, jalapeno, cilantro

and 3 T. water. lower heat; simmer until peas are

cooked. you may need to add a little bit more water

if the mixture seems to dry out. add the diced

potatoes, salt, ground coriander, garam masala, cumin,

cayenne,and lemon juice. stir gently to mix. cook on

low heat for 3-4 minutes. take off heat and allow

mixture to cool.

 

to make samosas

knead the pastry dough again and divide into eight

balls. take one of the balls of dough and roll out

into a 7 inch round. keep the dough you are not

working with covered. with a sharp knife, cut your 7

inch round in half. pick up one half and form into a

cone, making a 1/4 inch wide overlapping seam. glue

the seam together with a little water. fill the cone

with about 2 1/2 T. of potato filling. close the top

of the cone by sticking the open edges together with a

little water. again, your seam should be about 1/4

inch wide. press the seams down with the prongs of a

fork or flute it with your fingers. the samosa will

look like a stuffed triangle. repeat this process

with the other half of the round and then with the

remaining 7 balls of dough. you will end up with 16

samosas.

 

fry samosas

heat about 1 1/2 to 2 inches of oil in a frying pan

over medium heat. when the oil is hot, add a few

samosas in a single layer. fry slowly, turning the

samosa frequently until they are golden brown and

crisp. remove from oil and drain on a paper towel.

repeat with remaining samosas. serve samosas hot or

at room temperature

 

garam masala

 

2 tsp. ground cumin

4 tsp. ground coriander

1 tsp. ground cardamon

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground black pepper

 

combine spices. store in glass jar.

 

 

 

 

 

SBC DSL - Now only $29.95 per month!

http://sbc.