samosas

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Samosas

3 tablespoons vegetable oil plus
    about 3 cups for frying
1/2 teaspoon cumin seeds
Pinch of asafoetida
1 finely chopped green chile
4 medium potatoes, boiled and mashed coarsely
1/2 cup peas, cooked
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon pepper
1/4 teaspoon red chili powder
1 teaspoon dry mango powder or amchur
1 teaspoon lemon juice
Pastry (recipe follows)

First make filling. In large skillet, heat 3 tablespoons oil and season it with cumin seeds, asafoetida and green chile. Add mashed potatoes and peas, ground cumin, garam masala, pepper, red chili powder and mango powder and mix well. Cook covered 5 to 6 minutes. Add lemon juice and mix well. Remove from heat and set aside to cool.

Prepare pastry dough.

Cut pastry dough into 4 equal parts. Take each part and roll it out into a circle about 6 to 8 inches in diameter.

Cut each circle into two parts, forming half circles. You will have 8 half circles. Moisten straight edges of each half circle with a finger dipped in water. Then take one semi circle and fold it into a cone shape.

Stuff about 1 tablespoon potato-peas mixture in each cone and seal top edge with a drop of water on your finger and press edges together. Repeat with remaining pieces of dough. While making samosas, keep both unused dough and filled samosas covered with towel.

Heat remaining oil (to a depth of 3 to 4 inches) in medium-sized skillet. Deep-fry samosas, 4 to 5 at a time, cooking them 2 to 3 minutes or until a rich golden brown, turning once about halfway through cooking process. When done, remove with slotted spoon and set on paper towels to drain.

Serve hot with mint or tamarind chutney.

Makes 8 samosas.

Pastry
1 1/2 cups flour
1/8 cup water
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon chili powder

Mix all ingredients to make a stiff dough.




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samosas

Category: cheese dishes, samosas


Samosas (Deep-Fried Indian Pastries)

Serve these golden brown turnovers with Mango Chutney. For an easy sauce, stir snipped cilantro or parsley into plain yogurt.

Pastry
2 tablespoons butter or margarine
1 tablespoon shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1/2 cup cold water

Cut margarine and shortening into flour and salt until mixture resembles fine crumbs; stir in egg yolk. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; knead on lightly floured cloth-covered board until smooth, about 1 minute.

Filling
1 pound ground lamb or beef
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon pepper
Vegetable oil
Chutney

Cook and stir lamb or beef, onion and garlic in 10-inch skillet until meat is light brown; drain. Stir in salt, coriander, cumin, ginger and pepper. Cool.

Divide pastry into fourths. Cover with damp towel to prevent drying. Roll one fourth into 12-inch circle (dough will be springy and may be slightly difficult to roll). Cut into 4-inch circles; cut circles into halves. Moisten edges with water. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely. Repeat with remaining pastry.

Heat 1 to 1 1/2 inches of oil to 375 degrees F. Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes; drain. Keep warm in a 200 degrees F oven. Serve warm with chutney.

Makes about 60 pastries.




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