Vegetable Samosas Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
PASTRY
1 1/2 cup: All-purpose flour,
1/2 tsp: Salt,
3 tbsp: Oil,
1/2 cup: Water,
Oil, for deep-fat frying
FILLING
1 cup: Vegetable oil,
1 medium: Potato, cubed
1 medium: Cauliflower, chopped
1/4 cup: Ghee,
4 tbsp: Coconut, chopped
1 pinch: Cumin seeds,
1 1/4 tsp: Ginger, minced
2 each: Green chiles, seeded &, chopped
1/2 cup: Green peas,
1/4 tsp: Cayenne,
1/4 tsp: Turmeric,
1 pinch: Sugar,
1/2 tsp: Salt,
2 1/2 tbsp: Raisins,
1 1/4 tsp: Cumin, ground & roasted
3/4 tsp: Coriander, ground & roasted
1/3 cup: Peanuts, blanched & chopped
2 1/2 tbsp: Cilantro, chopped
Directions:
PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time
until the mixture resembles a soft dough. Knead until it is smooth.
Divide dough evenly into between 20 portions. Roll each portion into
a ball & cover with a damp towel & let rest for 30 minutes.
Roll each ball into a disk about 3 1/2" in diameter. Cut each circle
in half & fold into a cone selaing the edges with some water. Fill
the cone from the top with vegetable filling. Moisten the top of the
cone & seal. Repeat with the remaining dough.
Heat oil for deep-frying & fry pastries until golden brown & crisp.
Serve hot with chutney.
FILLING: Heat oil in a wok. Fry potato cubes until lightly browned,
lift out & set aside. Add cauliflower pieces & fry until almost
cooked. Drain on paper toweling.
In another skillet, heat the ghee, add coconut, cumin seeds, ginger,
chiles & peas. Fry for 1 minute & then add the pre-cooked
cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a
few minutes over medium heat & then add the raisins. Cover & simmer
for 8 to 10 minutes. Uncover & continue to cook until the moisture is
absorbed. Add ground roasted cumin & coriander. Stir in the peanuts
& cilantro. Remove from heat & cool before stuffing into the samosas.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp
until the mixture resembles a soft dough. Knead until it is smooth.
Divide dough evenly into between 20 portions. Roll each portion into
a ball & cover with a damp towel & let rest for 30 minutes.
Roll each ball into a disk about 3 1/2" in diameter. Cut each circle
in half & fold into a cone selaing the edges with some water. Fill
the cone from the top with vegetable filling. Moisten the top of the
cone & seal. Repeat with the remaining dough.
Heat oil for deep-frying & fry pastries until golden brown & crisp.
Serve hot with chutney.
FILLING: Heat oil in a wok. Fry potato cubes until lightly browned,
lift out & set aside. Add cauliflower pieces & fry until almost
cooked. Drain on paper toweling.
In another skillet, heat the ghee, add coconut, cumin seeds, ginger,
chiles & peas. Fry for 1 minute & then add the pre-cooked
cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a
few minutes over medium heat & then add the raisins. Cover & simmer
for 8 to 10 minutes. Uncover & continue to cook until the moisture is
absorbed. Add ground roasted cumin & coriander. Stir in the peanuts
& cilantro. Remove from heat & cool before stuffing into the samosas.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp