Freezing Samosa

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* Exported from MasterCook *

 

Samosa

 

Recipe By :Vegetarian Delights CD

Serving Size : 4 Preparation Time :1:00

Categories : Appetizer Freezing

Illustrated Main Course

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DOUGH:

2 cups flour

1/2 teaspoon salt

1/4 cup vegetable oil

1/4 cup water -- (1/4-3/8)

STUFFING:

4 potatoes

1 medium onion

1/2 ounce fresh ginger

1 hot chili pepper

1/4 cup vegetable oil

7 ounces frozen peas

3 tablespoons fresh coriander

3 tablespoons water

salt

1 teaspoon ground coriander seeds

2 teaspoons lemon juice

1 teaspoon garam masala

1 teaspoon cumin seed

oil for deep frying

 

Prepare the samosa dough: This process may be done by hand or with a food

processor. Sift the flour onto a work surface and make a well in the center.

Place salt, water, and oil into the well. MIX the dough with your fingers,

crumbling it, bringing in flour from the sides until it resembles coarse crumbs.

Press the mixture into a ball and place it in a lightly greased bowl. Knead the

dough until it is smooth and elastic - adding more flour if needed. Cover it and

let it rest for one hour. Boil the potatoes for 15-20 minutes and then allow

them to cool. Peel the potatoes and DICE them into small cubes. Peel and chop

the onion. PEEL and grate the ginger. Chop the chili pepper. CHOP the coriander.

Squeeze the lemon. In a large frying pan, heat the oil and saute the onions over

medium heat until they are brown around the edges.

 

While stirring constantly, add the peas, grated ginger, chili pepper, fresh

coriander and the water to the frying pan. Cover the pan and reduce the heat.

Cook, stirring occasionally, until the peas are completely soft. Add some water

if necessary, to moisten the ingredients. When the peas are ready, add the diced

potatoes, salt, coriander seeds, garam masala, cumin and the lemon juice. Season

with extra lemon juice if desired. Remove from the heat and let cool. Knead the

dough again and form a ball. ROLL the dough out into a circle with a thickness

of 1/8 in/ 2 mm. Using a cookie cutter or a bowl, CUT circles of 7-8 inch in

diameter. Cut each circle in half.

 

STUFF the samosas: Moisten the edges of the dough with a few drops of water.

Fold each half circle into a conical shape and press the adjoining edges

together, leaving one side open for the stuffing. Place a little of vegetable

stuffing inside the cone, moisten the open edges, fold them over to close the

samosa, and press with the other edge. Pinch all of the seams with your

fingertips to seal the samosa.

 

Heat the oil to 320F in a deep fryer. Fry the samosas until they are crisp and

golden brown. Remove the samosas with a slotted spoon and place on a paper

towel. Serve hot, or at room temperature.

 

Source:

" Arome/Global Star Software 1996 "

T(Cooking):

" 0:15 "

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Per Serving (excluding unknown items): 626 Calories; 29g Fat (40.6% calories

from fat); 12g Protein; 81g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

335mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

5 1/2 Fat.

 

Serving Ideas : Serve hot, or at room temperature. Chutneys such as coriander,

mint or peach are always a good accompaniment. Also, try the samosas with yogurt

and sweet-and-sour okra.

 

NOTES : A good way to test an Indian restaurant is to try their samosas. If well

prepared, you can be assured that the rest of the menu will be equally

delicious. If concerned about calories, steam the samosas for 10-12 minutes -

they will be equally delicious as when fried.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20096 0 0 491 2130706543