 |
| Photo courtesy of ljsmooth1 via Photobucket |
A samosa is a popular fried or baked Indian appetizer filled with a savory filling, such as spiced potatoes,onions, peas, and/or lentils. I was first introduced to them by my mother-in-law (who can turn out a gazillion in no time flat). They're definitely a family favorite for dinner around here!
Pastry:
2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water
Mix flour and salt in a bowl.
Add 4T oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6T water and knead the dough for about 10 minutes or until it is smooth.
Rub dough with oil. Cover it and set aside for 30 minutes or longer.
Potato Stuffing:
5 medium potatoes
4T oil
1 medium onion, peeled and finely chopped
1 carrot, diced
1 cup green peas
1 tablespoon ginger, grated
1 green chili, finely chopped
3T fresh cilantro, chopped
1-½ teaspoon salt
1 teaspoon ground coriander
1 teaspoon *garam masala
1 teaspoon ground cumin seeds
Cube peeled potatoes into 1/4 inch cubes and boil until cooked but still firm.
Saute onion and carrot. Add peas, ginger, green chili, and fresh cilantro. Add potatoes, salt and all spices.
Mix and cook on low heat for 3-4 minutes.
Assembling Samosa:
Knead the dough. Divide it into about 10 balls.
Roll ball into flat round shape about 5 inches in diameter.
Cut in half. Make the half into a cone by sticking seam together with a little water.
Fill the cone with about 2-½ tablespoons of the potato mixture.
Seal the top of the cone together with a little water.
Cooking (fry or bake):
To fry
Heat about 2 inches of oil for deep frying or use deep fryer.
Turn samosas until they are golden brown and crisp.
Drain excess oil and serve hot with chutney for dipping.
I like to use hoisin sauce. :)
To bake
Coat samosa lightly with oil and bake at 400°F for 12- 15 min.
*Garam masala is usually a mixture of turmeric, black pepper, cloves, cinnamon, cumin and cardamom. You can purchase it as well.
2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water
Mix flour and salt in a bowl.
Add 4T oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6T water and knead the dough for about 10 minutes or until it is smooth.
Rub dough with oil. Cover it and set aside for 30 minutes or longer.
Potato Stuffing:
5 medium potatoes
4T oil
1 medium onion, peeled and finely chopped
1 carrot, diced
1 cup green peas
1 tablespoon ginger, grated
1 green chili, finely chopped
3T fresh cilantro, chopped
1-½ teaspoon salt
1 teaspoon ground coriander
1 teaspoon *garam masala
1 teaspoon ground cumin seeds
Cube peeled potatoes into 1/4 inch cubes and boil until cooked but still firm.
Saute onion and carrot. Add peas, ginger, green chili, and fresh cilantro. Add potatoes, salt and all spices.
Mix and cook on low heat for 3-4 minutes.
Assembling Samosa:
Knead the dough. Divide it into about 10 balls.
Roll ball into flat round shape about 5 inches in diameter.
Cut in half. Make the half into a cone by sticking seam together with a little water.
Fill the cone with about 2-½ tablespoons of the potato mixture.
Seal the top of the cone together with a little water.
Cooking (fry or bake):
To fry
Heat about 2 inches of oil for deep frying or use deep fryer.
Turn samosas until they are golden brown and crisp.
Drain excess oil and serve hot with chutney for dipping.
I like to use hoisin sauce. :)
To bake
Coat samosa lightly with oil and bake at 400°F for 12- 15 min.
*Garam masala is usually a mixture of turmeric, black pepper, cloves, cinnamon, cumin and cardamom. You can purchase it as well.
No comments:
Post a Comment