LOCATION: Recipes >> Indian >> Samosas 01
2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 Tbsp lemon juice
oil for deep frying
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 water 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.
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.
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