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Samosa or Stuffed Pastries recipe

Samosas are a favorite snack food in bangladesh, India .These little pastries are perfect for eating with your fingers and make a good appetizer to start an bengali meal.Try dipping them in coriander chutney Samosas can be stuffed with many kinds of meat or vegetable fillings.

Step 1:
Half cup all-purpose flour
Half cup whole-wheat flour
1/4 tsp. salt
1 tbsp. butter or margarine
up to Half cup water
about 1 cup vegetable oil (for frying)
about 2 cup filling

Step 2:
Make Filling
Ground lamb or beef  or chicken ,Cut into small pieces.
Garam masala or 1 tsp. each pepper,ground cloves, and ground cumin
Vegetable oil
Onion, thinly sliced
Garlic, chopped
Chopped fresh ginger
Cardamom pods
1 stick cinnamon
Medium potatoes, peeled and chopped
Green chili, chopped
Medium tomatoes, chopped
Package frozen peas, thawed, or can green peas, drained

1. In a bowl, mix together meat, garam masala, and salt.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger,
cardamom, and cinnamon and fry about 5 minutes, or until onions turn brown.
Add meat mixture and stir until meat is completely brown.
3. Add potatoes and water, lower heat, and simmer about 20 minutes,
or until potatoes are tender and liquid has cooked off.
4. Add chili, tomatoes, and peas and stir to combine. Cook for about 5 minutes
to heat through.
5. Remove skillet from heat. Remove cardamom pods and cinnamon stick
from skillet. Your filling is ready.

Step 3:
1. Put all-purpose flour, whole wheat flour, and salt in a mixing bowl.Cut butter
into small pieces and add to flour. Rub butter into flour with your fingertips until
mixture looks like large bread crumbs. Mix in enough water, a little at a time, to
form a firm dough.

2. Knead dough in bowl for about 2 or 3 minutes, or until smooth. Cover bowl
and refrigerate while making filling.

3. When filling is ready, remove dough from refrigerator and place on a floured
surface. Knead dough for about 5 minutes.

4. Divide dough into pieces about the size of walnuts and roll each piece into a
smooth ball with your hands.

5. Roll balls into thin rounds with a floured rolling pin. Cut each round in half.

6. Put about 1 tbsp. filling onto a piece of dough. Fold dough over filling.
Seal edges of dough with your fingers and then with the tines of a fork. Continue
making samosas.

7. In a wok or a deep saucepan, heat oil over medium-high heat. (Oil should be
deep enough to cover samosas while cooking.)  Carefully place one samosa in oil.
If samosa fries to a golden brown in about 3 minutes, the oil is at the right temperature.
If it takes longer than this, increase temperature of oil. When oil is at the right temperature,
continue frying samosas, a few at a time, for 3 inutes each. Remove samosas with a
slotted spoon and drain on paper towels. Eat hot or at room temperature.

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