Chanukah Samosas

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* Exported from MasterCook *

 

Samosas from the Sephardic Table

 

Recipe By :Pamela Grau Twena

Serving Size : 30 Preparation Time :0:00

Categories : Chanukah Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

DOUGH:

3 cups all-purpose flour

1 teaspoon salt

1/4 cup vegetable oil -- plus

1 tablespoon for oiling the bowl

3/4 cup water

POTATO FILLING:

2 tablespoons vegetable oil

1/2 teaspoon black mustard seed

1/2 cup finely chopped onion

2 peeled and finely chopped fresh ginger

1 teaspoon fennel seeds

1/4 teaspoon cumin

1/4 teaspoon turmeric

2 boiling potatoes -- peeled, boiled and cubed

1/2 cup fresh or frozen peas

1/2 teaspoon salt

1 tablespoon water

1 tablespoon finely chopped fresh cilantro

1/2 teaspoon garam masala

3 cups vegetable oil for frying

 

To make the dough: In a large bowl, combine the flour, salt and ¼ cup oil,

working the dough with your fingers to create a coarse meal. Pour in the water

and knead vigorously for about 5 minutes, until a ball forms. Add extra water if

needed, a tablespoon at a time. Turn the dough out of the bowl and continue

kneading until smooth. Wash out the mixing and place 1 tablespoon oil in the

bottom. Roll the ball in the oil several times so that all sides are coated.

Cover the bowl with a damp clean dish towel and let the dough rest for 2 hours

at room temperature.

 

Meanwhile, make the filling: In a medium skillet, heat the oil. When it is hot,

add the mustard seeds; when they crackle and begin to burst, add the onion and

ginger. Saute until the onion is soft, about 3 minutes Add the fennel, cumin and

turmeric, stirring. Add the potatoes, peas, salt and water.

 

Reduce the heat, cover and cook for 5 minutes to combine the flavors. Stir in

the cilantro and the garam masala. Remove from the heat and set aside.

To prepare the samosas: Pinch off a piece of dough the size of a large walnut,

keeping the rest of the dough covered. On a lightly floured surface, roll the

ball into a flat disk about 4 inches in diameter. Place 1 teaspoon of filling in

the center of the circle and fold over to create a semicircle. Moisten the inner

edge with water and pinch them closed. Lay each samosa flat on a plate and cover

with plastic wrap or foil until all of them are ready for deep-frying.

To deep-fry, heat 3 cups oil in a large skillet to 375 degrees -- a cube of

bread tossed in will brown quickly. Deep-fry the pastries 4 or 5 at a time until

golden. Remove with a slotted spoon. Transfer to a paper-towel lined platter.

Serve hot or at room temperature. Makes about 30 pastries.

 

Source:

" The Sephardic Table (Houghton Mifflin) "

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Per Serving (excluding unknown items): 81 Calories; 3g Fat (32.6% calories from

fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 108mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

 

NOTES : " The Sephardic Table " by Newport Beach resident Pamela Grau Twena

(Houghton Mifflin) documents the cooking of the Sephardic Jews whose roots are

from Spain and the Middle East. Their cooking reflects Turkish, North African,

Syrian and Indian cuisines. The recipes include Moroccan couscous, Indian

basmati rice pilafs and Turkish baklava.

 

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 939 0 631 0 0 0 0 4422 0 0 0 0

2130706543

 

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