Saturday, September 25, 2010

Sweet Samosa


For Stuffing

2 cups diced peeled potatoes
1/2 cup diced carrots
3 tbsp vegetable oil
1 tsp each fennel and cumin seeds
1 tsp brown or black mustard seeds
1/2 tsp ground turmeric and coriander and fenugreek seeds
1/4 tsp cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated gingerroot
1/2 tsp salt
1/2 cup frozen peas
3 tbsp lemon juice
2 tbsp chopped fresh coriander
Vegetable oil for frying

For Dough

2 cups all-purpose flour
1 tsp cumin seeds
1/2 tsp salt
1/2 cup each cold butter and milk


For Dough

In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes.

For stuffing

In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain. Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute. Add onion, garlic, ginger and salt; fry until softened, about 3 minutes.Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.

To Proceed

Cut dough into 12 pieces; form each into flat round.
On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm). Fill with rounded 1 tbsp potato mixture. Moisten top inside edges of pastry; press to seal.Trim jagged edges. Crimp with fork.
In wok or deep saucepan, heat oil . Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel–lined tray.Serve warm.


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