Indian Samosas recipe post-vegan per request by Gayle

[Guest guest]

Thank you for the recipe.

 

Looks good.

 

Gayle

 

 

GeminiDragon <thelilacflower

GROUP

Thu, 1 Sep 2005 07:20:10 -0700 (PDT)

" Indian Samosas " recipe post-vegan per request by

Gayle

 

 

Gayle you can always make changes with the spices for the filling. I will post

this as my recipe appears in book. Sometimes I add some TVP into mixture.

 

Pastry (I call it dough)

~~~~~~~~~

2 cups whole wheat flour

1/2 tsp. salt

4 Tblspns. sunflower oil, (I use canola)

4 Tblspns. water

a little extra oil

 

Stuffing (I call it filling, book is from London, they refer to it as stuffing)

~~~~~~~~~~~~~

1 - 1 1/2 lbs. potatoes peeled, cut in half to boil

1 Tblspn. oil

1/4 tsp. turmeric

1/2 tsp. ground cumin

1 1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

1 1/2 tsp. coriander seeds

1/4 tsp. curry powder

pinch of cayenne pepper

1/4 tsp. grated ginger

1 small onion, finely chopped

1 clove garlic, crushed

juice of 1/2 lemon

salt

 

Mix flour and salt together in bowl. Add oil and work it in with your fingers

until mixture resembles coarse breadcrumbs. Gradually add 4 tablespoons water

and gather the dough into a stiff ball.

Turn dougn out onto a clean surface (I sprinkle a little white flour on surface

so it doesn't stick). Knead 3-4 minutes, or until quite smooth. Rub the

surface with lightly with a little oil. Cover dough on surface with plastic

wrap and let rest 30 minutes.

 

Boil potatoes until they just cooked, not soft and mushy.

When they are cool enough to handle, dice them.

Heat the oil in a heavy saucepan. Put in the spices and fry over medium heat

until the seeds start to pop. Reduce heat and add garlic and onions and

continue cooking for 3-4 mins.

Add potatoes, lemon juice and stir. Salt to taste. Let mixture cool.

 

Knead dough again and divide into 8 balls. Roll each balls into a 5 inch

circle. Cut each circle in half. Shape it into a cone, wet bottom edges of

cone to stick together (hold cone shape between your thumb and index finger),

and fill with a tablespoon or so of mixture, don't over fill. Fold the free end

of the cone over the mixture, moisten it with a little water and press together

to close firmly and seal.

 

Heat 2 inches of oil in a wok ( I use the electric wok set on 375 degrees) or

deep skillet over medium high heat and deep fry samosas a few at a time. Fry

slowly 4 mins. turning frequently, until they are crisp and golden brown. Drain

on paper towels. They are best eaten hot or warm.

 

 

 

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