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It is one of the most famous and delicious Indian snack of deep-fried (sometimes baked) dumplings stuffed with curried vegetables meat or both.
Most common of the fillings is potatoes or cauliflower with peas for Samosa.
Ingredients for pastry:
½ tea spoon salt
4 table spoon oil
2 cups flour
4 table spoon water
Ingredients for stuffing:
Oil for deep frying
5 medium boiled potatoes and allowed to cool
4 table spoon oil
1 medium peeled and finely chopped onion
175 gram shelled peas
1 table spoon finely grated peeled fresh ginger
3 table spoon very finely chopped fresh green coriander (cilantro)
1 fresh and finely chopped hot green chili
3 table spoon water
½ tea spoon salt
1 table spoon garam masala (a mixture of spices includes black cumin seeds, peppercorns, cloves, cinnamon and black cardamom pods)
1 tea spoon ground coriander seeds
1 tea spoon ground roasted cumin seeds
Ό tea spoon cayenne pepper
2 table spoon lemon juice
Cooking Method:
As a first sift the flour and salt into a bowl and add oil and then rub it in with your fingers until the mixture resembles coarse breadcrumbs.
Slowly add water and gather the dough into a stiff ball. Knead the dough until it is smooth and make a ball. Rub the ball with oil and slip it into a plastic bag and set aside for 30 minutes.
For making stuffing as a first peel the potatoes and cut those into 1/4 inch dice. Heat oil in a large frying pan and put in the onion.
Stir and fry till brown at the edges. Add the green chili, fresh coriander (cilantro), peas, ginger and 3 tbsp water and simmer until peas are cooked you can add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, roasted cumin, cayenne, coriander seeds, garam masala and lemon juice.
Cook them for 3-4 minutes and allow the mixture to cool. Knead the pastry dough again and divide it into at least eight balls. Roll each ball out into a 7 inch (18 cm) round one by one and cut it into half with a knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm) and overlapping seam. Glue this seam together with a little water or oil.
Fill the cone with about 2 tbsp of the potato mixture and close the top of the cone by sticking the open edges together with a little water or oil. When your seam is about 1/4 inch (5 mm) wide press the top seam down with the prongs of a fork or flute it with your fingers.
Make 7 more samosas one by one. Heat the oil for deep frying and put in as many samosas as the pan will hold in a single layer.
You should fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve warm.
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