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Samosas
dough:
7 1/2 cups flour
1 tbsp. salt
3/4 cup clarified butter or ghee, melted (use vegetable shortening or oil for vegan variation)
hot waterpeanut oil, for deep frying
Tamarind Chutney, to serve (or other chutney or sweet chili sauce)filling:
1/4 cup oil
1/2 tsp cumin seeds, crushed
seeds from 10 cardamom pods
3 potatoes, about 1 pound, cut into 1/2-inch cubes
4 cloves garlic
1/2 tsp. turmeric
1 tsp. salt
1 cup shelled green peas (frozen are fine)
1/4 cup water
1/3 cup chopped fresh cilantroIf you're making the Tamarind Chutney, do it a few hours in advance.
Sift flour and salt into a bowl, then stir in melted ghee. Add 1 cup + 2 tablespoons of hot water gradually, tossing and stirring, to make a dough. Knead for 2 minutes, then chill in the refrigerator while you prepare the filling. If using a food processor, combine flour and salt in processor bowl. Pour in ghee and blend to combine. With processor running at medium speed, stream in the hot water, then process an additional 15 - 20 seconds. Remove from processor, form into a ball, and chill while you prepare the filling.
Heat oil in skillet at medium-low. Sauté the cumin and cardamom seeds until aromatic, about 1 minute, being careful not to scorch them. Add the potatoes and garlic and sauté for about 10 - 15 minutes, stirring occasionally. Add turmeric, salt, peas, and water. Stir again, cover,and cook for about 10 minutes more, until potatoes are firm but tender and the liquid has absorbed.
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