Samosas

[Guest guest]

* Exported from MasterCook *

 

Samosas (Indian Deep Fried Vegetble Pastries)

 

Recipe By :The Sephardic Table

Serving Size : 0 Preparation Time :0:00

Categories : Pies & Pastry Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Dough

3 cups flour

1 teaspoon salt

1/4 cup vegetable oil -- plus 1 tablespoon

3/4 cup water

Potato Filling

2 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

1/2 cup finely chopped onion

2 teaspoons peeled and finely chopped fresh ginger

1 teaspoon fennel seed

1/4 teaspoon cumin

1/4 teaspoon turmeric

2 boiling potatoes -- peeled, boiled and cubed

1/2 cup peas

1/2 teaspoon salt

1 tablespoon water

1 tablespoon finely chopped cilantro

1/2 teaspoon garam masala

**3 cups vegetable oil for frying**

 

Dough: In a large bowl, combine the flour, salt and 1/4 cup oil, working the

dough with your fingers to create a coarse meal. Pour in the water and knead

vigorously about 5 minutes, until a ball forms. Add extra water if needed, one

tbsp at a time. Turn the dough out of the bowl and continue kneading until

smooth. Wash out the mixing bowl and place 1 tbsp oil in the bottom. Roll the

ball in the oil several times so that all sides are coated. Cover the bowl with

a damp clean dish towel and let the dough rest for 2 hours at room temperature.

 

Filling: In a medium skillet, heat the oil. When it is hot, add the mustard

seeds; when they crackle and begin to burst, add the onion and ginger. Saute

until the onion is soft, about 3 minutes. Add the fennel, cumin and turmeric,

stirring. Add the potatoes, peas, salt and water. Reduce heat, cover and cook

for 5 minutes to combine the flavors. Stir in the cilantro and garam masala.

Remove from the heat and set aside.

 

Pinch off a piece of dough the size of a large walnut, keeping the rest of the

dough covered. On a lightly floured surface, roll the ball into a flat disk

about 4 " in diameter. Place 1 tsp of filling in the center of the circle and

fold over to create a semicircle. Moisten the inner edges with water and pinch

them closed. Lay each samosa flat on a plate and cover with plastic wrap or

foil until all of them are ready for deep frying.

 

Heat 3 cups oil in a large skillet to 375 degrees. A cube of bread tossed in

will brown quickly. Deep fry the pastries 4 or 5 at a time until golden.

Remove with a slotted spoon. Transfer to a paper towel lined platter. Serve

hot or at room temperature.

 

Yield:

" 30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2380 Calories (kcal); 87g Total Fat; (32% calories from fat); 49g

Protein; 349g Carbohydrate; 0mg Cholesterol; 3234mg Sodium

Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 16 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Posted to Veg-Rec on 10-22-99

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

I got this recipe from an indian friend. I baked them (heated the pan with

olive oil first) and they came out pretty ok. My daughter had great fun

assembling them. We live less than a mile from a huge Indian neighborhood and

nothing I make is as good as what we can pick up on Devon.

 

Ingredients for samosa:

5 flour tortillas

 

For Stuffing :

3 medium sized potatoes

2 carrots

1/4 cup fresh peas boiled

3/4 cup finely chopped onions

4 finely chopped green chillies (depends on how much spice you want) I used one

jalapeno

2 tbsp finely chopped cilantro leaves(fresh)

2 tbsp oil

1/2 tsp cumin seeds

big pinch of turmeric powder

salt according to your taste

big pinch of garam masala powder

oil to deep frying

 

To prepare filling :

Boil the potatoes and remove the skin and mash them and chop carrots finely

(small pieces).Heat 2 tbsp oil in a pan and it should be

hot. Add the cumin seeds and they should turn brown.Now bring heat to medium and

add the chopped green chillies and chopped onions and fry till golden brown,

stirring them so that they don't burn.Now add chopped cilantro leaves and

carrots, peas, mashed potatoes and mix all.Now add turmeric powder, salt and 1/4

cup water and cook for 5 mins covered on medium heat.Finally add the garam

masala powder and stir for 2 mins and remove. Cool it lightly.

 

To Prepare the Samosa :

Take 1 tortilla and cut into 2 semi circles. Take 1 semicircle and make in a

cone shape and glue the last end of the cone shape with all purpose flour paste

( 2 tsp of maida or all purpose flour made into a thick paste with little water

)Hold for a few sec the glued portion so that it sticks nicely. Stuff 1 tbsp of

the prepared filling inside the cone and glue the top with the maida paste too.

Hold for a few sec the glued portion so that it sticks well. Do the same with

the other semicircle of tortilla and do the same for the rest of the tortillas

also.

 

Deep fry each samosa in hot oil and take it out after it turns golden brown

..Enjoy eating your samosa! Cheers

 

 

 

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