Guest guest Posted April 20, 2005 Report Share Posted April 20, 2005 Make the potatoes to go with them....Donna Jenni Billings <jenni wrote: doing the happpy dance! thank you thank you thank you! =) jenni On Monday, April 18, 2005, at 10:29 PM, artichoke72x wrote: > 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. > > > > > > Mail - Easier than ever with enhanced search. Learn more. > http://info.mail./mail_250 > > > Quote Link to comment Share on other sites More sharing options...
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