Indian SamosasFrom lyanthya 6 years ago
- 1 1/2 cups all-purpose flour shopping list
- 1 tsp kosher salt shopping list
- 4 Tblsp shortening shopping list
- 6-7 Tblsp cold water shopping list
- 4 Tblsp vegetable oil shopping list
- 2 tsp coriander seeds shopping list
- 1 Tblsp cumin seeds shopping list
- 1 onion, chopped fine shopping list
- 1 1/2 tsp finely chopped ginger root shopping list
- 1 3/4 lbs potatoes, boiled, peeled, and roughly chopped shopping list
- 1/2 cup frozen peas shopping list
- 2-3 green chilies, seeded and chopped shopping list
- 1 1/4 tsp garam masala shopping list
- 1 Tblsp lemon juice shopping list
- 2 tsp kosher salt shopping list
- peanut or corn oil for frying shopping list
How to make it
- Place the flour and salt in food processor and process for a few seconds.
- Add shortening and process until fat is well distributed through the flour.
- Add the water through the feed tube with the motor running until a ball of dough forms on blades.
- Take out the dough and gather it into a smooth ball.
- Coat the ball with a little oil and place it in a bowl.
- Cover it with a moist towel or plastic wrap and let it rest for 1/2 hour.
- Heat oil in a frying pan.
- Add coriander and cumin seeds and fry until fragrant, about 15 seconds.
- Add onions and ginger and fry for 4-5 minutes.
- Add potatoes and peas and stir rapidly for about 10 minutes.
- Remove from heat. Add remaining filling ingredients, mix well, and set aside.
- Knead the dough again for a minute and divide into 2 equal portions.
- With your hands roll each into a 1/2 inch thick rope and and cut into 8 equal parts.
- Roll each part into a smooth ball.
- Roll each ball flat into a 6 inch circle, and cut in half. Each half will make one samosa.
- Form a cone with the semicircle of dough, sealing with water.
- Place about a tablespoon of filling in the cone, then pinch the opening shut, pressing tightly and sealing with water.
- Continue with the rest of the dough and filling.
- Heat peanut or corn oil to 350 in a heavy pan or deep fryer.
- Drop in 8-10 samosas and cook until light brown, about 12 minutes.
- Remove and drain on paper towels.
- Continue with the remaining samosas.
The Cooklyanthya Glasgow, PA
The Rating4 people
I eat these when we eat out. It'll be nice to be able to make them myself. Thankstrev in Bogangar loved it
I agree with rosiek.. This is awesome. My family cooks long recipes also. They are very much worth the effort...;-)~ I read your profile... I love how you like your stake.. For me Still Mooowing.....;-)~ Lamb too.. the rarer the better... Thank y...morejimrug1 in Peoria loved it
great post and thanks love the flavors here and the recipemomo_55grandma in Mountianview loved it
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