Guest guest Posted June 4, 2003 Report Share Posted June 4, 2003 these are a bit time consuming, but well worth the effort. leftovers freeze well. i like to eat mine with tamarind chutney and coriander (cilantro) chutney. next time i make these, i'm gonna use my tortilla press for the pastry....if it works out well, it will take a lot less time to make these. samosas (indian savory stuffed pastries) pastry 2 cups flour 1/2 tsp. salt 4 T. oil 4 T. water filling 4-5 medium potatoes, unpeeled, boiled and cooled 4 T. oil 1 medium onion, finely chopped 1 cup peas 1 T. fresh ginger, peeled and finely grated 1 jalapeno, finely chopped 3 T. cilantro, finely chopped 3 T. water 1 1 2/ tsp. salt 1 tsp. ground coriander 1 tsp. garam masala (recipe follows) 1 tsp. ground cumin 1/4 tsp. cayenne pepper 2 T. fresh lemon juice oil for frying make the pastry sift the flour and salt into a bowl. add the 4 T. of oil and rub it in with your fingers until the mixture resembles coarse bread crumbs. slowly add about 4 T. water (you may need a little bit more) and gather the dough into a stiff ball. empty the ball out onto a clean work surface. knead the dough for about 10 minutes or until it is smooth. form into a ball. rub the ball of dough with about 1/4 tsp. oil and slip it into a plastic bag. set aside for at least 30 minutes. make the filling peel the boiled the potatoes and cut them into 1/4 inch dice. heat 4 T. oil in a large frying pan over medium heat. add the onions and saute until brown at the edges. add the peas, ginger, jalapeno, cilantro and 3 T. water. lower heat; simmer until peas are cooked. you may need to add a little bit more water if the mixture seems to dry out. add the diced potatoes, salt, ground coriander, garam masala, cumin, cayenne,and lemon juice. stir gently to mix. cook on low heat for 3-4 minutes. take off heat and allow mixture to cool. to make samosas knead the pastry dough again and divide into eight balls. take one of the balls of dough and roll out into a 7 inch round. keep the dough you are not working with covered. with a sharp knife, cut your 7 inch round in half. pick up one half and form into a cone, making a 1/4 inch wide overlapping seam. glue the seam together with a little water. fill the cone with about 2 1/2 T. of potato filling. 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 wide. press the seams down with the prongs of a fork or flute it with your fingers. the samosa will look like a stuffed triangle. repeat this process with the other half of the round and then with the remaining 7 balls of dough. you will end up with 16 samosas. fry samosas heat about 1 1/2 to 2 inches of oil in a frying pan over medium heat. when the oil is hot, add a few samosas in a single layer. fry slowly, turning the samosa frequently until they are golden brown and crisp. remove from oil and drain on a paper towel. repeat with remaining samosas. serve samosas hot or at room temperature garam masala this is my favorite garam masala recipe 2 tsp. ground cumin 4 tsp. ground coriander 1 tsp. ground cardamon 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground black pepper combine spices. store in glass jar. Calendar - Free online calendar with sync to Outlook. http://calendar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2003 Report Share Posted June 6, 2003 Hi Artichoke72! You were so nice to post your Samosas recipe....could I please ask you whether you make the tamarind chutney or do you buy it....and if you make it, how? Also, if you buy it....is it only available through Indian groceries? Thanks a million! Namaste, Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2003 Report Share Posted June 7, 2003 hi carol, i buy the chutney. right now i'm using a very good tamarind chutney by shahi (indian magic)....i actually bought it at a grocery store that has an international section. i bought the coriander chutney at a little middle eastern market that has a tiny little indian section. i would like to try to make my own chutneys one of these days. i'll have to keep my eye out for some good recipes. take care, susie --- Dale and Carol Wade <caroldalewade wrote: > Hi Artichoke72! > > You were so nice to post your Samosas > recipe....could I please ask you whether you make > the tamarind chutney or do you buy it....and if you > make it, how? Also, if you buy it....is it only > available through Indian groceries? > > Thanks a million! > > Namaste, > > Carol Calendar - Free online calendar with sync to Outlook. http://calendar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2003 Report Share Posted June 16, 2003 Hi Susie! Thanks for your nice reply about the chutney....have you made any of your own chutney yet....I would like to try that, too! Best regards, Carol - artichoke72x Saturday, June 07, 2003 11:49 PM Re: samosas (recipe) hi carol, i buy the chutney. right now i'm using a very good tamarind chutney by shahi (indian magic)....i actually bought it at a grocery store that has an international section. i bought the coriander chutney at a little middle eastern market that has a tiny little indian section. i would like to try to make my own chutneys one of these days. i'll have to keep my eye out for some good recipes. take care, susie Quote Link to comment Share on other sites More sharing options...
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