Samosas
This one is from Madhur Jaffrey's "Indian Cooking". It seems to me that this
is the one I used to make samnosas. Other than deep-frying, you can bake samosas for
a healthier snack.
MMMMM----- Meal-Master Recipe via Home Cookin 3.9
Title: Samosas
Categories: Indian - Tiffins
Yield: 8
For the pastry:
2 c flour
1/2 ts salt
4 tb oil
4 tb water
For the stuffing:
4 5 md potatoes, boiled in their
jackets and allowed to cool
4 tb oil
1 md onion, peeled and finely
chopped
1 c (175 g) shelled peas
1 tb finely grated peeled
fresh ginger
1 fresh hot green chilli,
finely
chopped
3 tb very finey chope fresh
green coriander (cilantro)
3 tb water
1 1/2 ts salt
1 ts ground coriander seeds
1 ts garam masala
1 ts ground roasted cumin seeds
1/4 ts cayenne pepper
2 tb lemon juice
oil for deep frying
Samosa Recipe from Madhur Jaffrey's "Indian Cooking"
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and
rub it in with your fingers until the mixture resembles
coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a
tiny bit more -- and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for
about 10 minutes or until it is smooth. Make a ball. Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside
for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch
dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When
hot, put in the onion. Stir and fry until brown at the edges. Add the
peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons
water. Cover, lower heat and
simmer until peas are cooked. Stir every now and then and add a
little more wat. er if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala,
roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on
low heat for 3-4 minutes, stirring gently as you do so. Check
balance of salt and lemon juice. You may want more of both.
Turn off the heat and allow the mixture to cool. More? Knead the
pastry dough again and divide it into eight balls. Keep 7
covered while you work with the eight. Roll this ball out into a
7 inch (18 cm) round. Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping
seam. Glue this seam together with a little water. Fill the cone
with about 2 1/2 tablespoons of the potato mixture. 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 (5 mm) wide. Press the top
seam down with the prongs of a fork or flute it with your fingers. Make
7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a
medium-low flame. You may use a small, deep, frying pan for this or an
Indian karhai. When the oil is medium hot, put in as many samosas as the
pan will hold in a single layer. Fry slowly, turning the samosas
frequently until they are golden brown and crisp. Drain on paper towel
and serve hot, warm, or at room
temperature.
MMMMM
---------------
"Eating fries with cheese makes sense, mon eustsi."
Guy
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