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Samosa Recipe
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Samosa Filling
3 large potatoes, peeled, boiled and mashed
1/2 cup green peas, fresh or frozen
4 Tbs. roasted cashews, chopped
1 Tbs. olive oil
1 cloves of garlic (minced)
1 1/2 tsp cumin seeds
2 tsp red chilli powder
1/2 tsp fennel powder
1/2 tsp garam masala powder
1 tsp salt
Samosa Dough
3 cups unbleached white flour
1/2 cup flour for rolling dough
1 Tbsp. oil
1/2 tsp. salt
1/2 cup water
Preparation:
1. Heat 1 Tbs of oil in a large pan and add cumin seeds. After a minute add the dry powders and cook for about five seconds.
2. Add the mashed potatoes, peas and salt to the pan and cook for 10 minutes on low heat. Set aside.
3. In a large mixing bowl prepare the samosa dough by combining the flour oil and salt. Add the water and knead the dough.
4. Divide the dough into round balls about 2 inches in diameter. Take each ball and coat it in a bit of flour so that it doesn't stick to your hands.
5. Roll it into a round circle, not too thin. With a pizza cuter, slice the circle in half.
6. Take one of the semi-circles in your hand, dip your index finger into a bowl of cold water and apply it to the straight edge of your semi-circle. Fold the semi circle in half so that the straight edges meet and seal the edges by gently pinching along the seam. You should now have a triangular pocket.
7. While still holding it, Spoon about 1 Tbs of the filling into the pocket.. Now apply water to the open edges and seal. Place on an oiled oven tray. Repeat with the rest of the filling and dough.
8. Baste the tops of the samosas with olive oil. Bake in the oven for 350 degrees for 15 minutes, or until golden and crispy. Serve with curried plum chutney.
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