Samosa recipes are rather like spring roll recipes, they are passed on through families and no two are identical, so there is plenty of choice of fillings.
Indians love to eat samosas, usually as a snack, often on the road, but they make a nice appetizer until either an Indian or Western food.
You can fill samosas with everything - meat, vegetables, and fish. You can really any vegetables that you want to use as long as they do not take a lot of water, such asTomatoes, but the following is a fairly traditional samosa recipe with peas and potatoes.
When choosing your samosa recipe that will be decided with meat or vegetables, there are check the dough. Do you want to roll your own pastry, buy shortcrust and she is very thin or use frozen puff pastry (which is my favorite for both simple and a nice crunch when baked in the oven). Another advantage of the puff option is that there is little fat, while the others involve frying.
ThePastry
Put 225g (½ lb) of flour in the bowl of a food processor with ½ tsp salt and 4 tablespoons vegetable oil. Process has a high value, until the mixture the appearance of breadcrumbs. During processing at a medium speed, add 4 tbsp water, very gradually, as you may not all need it, through the chimney of the processor. The dough should be in a ball, but are not considered tacky. Exchange cutter blade and process for the dough hook on medium for 2 to 3 minutes.
Of courseYou can manually above all, if you want to knead it, in this case, you need the dough for about 10 minutes.
The dough should end up like a smooth ball, then wrap with a little vegetable oil, to brush should cling film and leave for about half an hour, now make the filling of your choice.
Knead the dough again and divide it into 8, so that balls with your hands. Roll the first ball until it is about 7 mm in diameter then cut it into two halves. Benefits to you by half and itin a cone, overlapping of "seam" by about a ¼ inch and affix it with water. Fill the cone with your mixture and close the top seam back with a little water. Make the remaining 7 samosas in the same way.
Heat enough oil to deep fry the samosas and fry as many as fit at a time when pan, turning frequently crispy and golden. Drain on absorbent paper.
The filling
Cook 725g (1lb 10oz) potatoes and let cool, then peel and cutcut into small cubes.
Heat 4 tablespoons vegetable oil in a large pan and add a medium chopped onion, frying until it begins to turn brown. Add 175g (6 oz) peas (thawed if frozen), 1 tablespoon freshly grated ginger, 1 chopped hot green chilies, 3 tablespoons finely chopped fresh coriander and 3 tablespoons of water. Cover and simmer until the peas are cooked, stirring occasionally there. Add additional water if the mixture is too dry.
Add the potatoes, salt, 1 tsp coriander powder, 1 tspGaram masala, 1 teaspoon ground cumin (dry roast in a non-stick frying pan and grind a pestle and mortar or coffee grinder), ¼ teaspoon cayenne pepper and lemon juice to taste (about 2 tablespoons). Mix and cook for a few minutes, stirring constantly. Check and adjust seasoning and let cool.
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