Post by SeaDragon on Nov 30, 2017 17:42:13 GMT 10
Samosas
Recipe from The Cook and The Chef (ABC TV), Wednesday, 13 September 2006: Season 1 Episode 32
Ingredients:
Serves 12
Dough:
2 1/2 cups plain flour
Touch of salt
4 tablespoons ghee, melted
3/4 cup warm water
1 litre vegetable oil, for deep fry
Filling:
500g starchy potatoes
4 tablespoons peanut oil
300g fresh peas
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon (manky!) ginger, chopped
1 tablespoon lemon (juice)
1 tablespoon chat masala
1 large green chilli, chopped
1 tablespoon cumin seed, whole
1 tablespoon coriander, ground
1 tablespoon amchoor (mango powder)
1 bunch of fresh coriander
1/2 teaspoon sea salt
Method:
Dough:
Sift flour, add salt, rub in melted ghee, add water slowly and kneed dough till pliable in mixer 3 to 4 minutes, rest 1 hour in fridge, divide dough into 12 balls to roll out and cut into long triangle shapes.
Filling:
Boil potatoes till soft, rub off skin & mash in a bowl. Still leaving some chunks.
Shell peas.
In the peanut oil, fry onions, salt, garlic, ginger, cumin, coriander and chilli, then add peas. Add mashed potato and cook till peas are soft.
Add chat masala, amchoor, lemon juice and chopped coriander leaves.
Making up the samosas:
With the triangle shape, place about 1 tablespoon of mixture in the centre and wet the sides with water to seal the sides to make little triangles, if this is all too hard make little pillows.
Cooking the Samosas:
Heat the oil in saucepan to about 180°C and deep fry the samosas, it won’t take long as the filling has already been cooked. About 4 minutes should be okay.
Serve with minted yoghurt.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 13 September 2006: Season 1 Episode 32
Ingredients:
Serves 12
Dough:
2 1/2 cups plain flour
Touch of salt
4 tablespoons ghee, melted
3/4 cup warm water
1 litre vegetable oil, for deep fry
Filling:
500g starchy potatoes
4 tablespoons peanut oil
300g fresh peas
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon (manky!) ginger, chopped
1 tablespoon lemon (juice)
1 tablespoon chat masala
1 large green chilli, chopped
1 tablespoon cumin seed, whole
1 tablespoon coriander, ground
1 tablespoon amchoor (mango powder)
1 bunch of fresh coriander
1/2 teaspoon sea salt
Method:
Dough:
Sift flour, add salt, rub in melted ghee, add water slowly and kneed dough till pliable in mixer 3 to 4 minutes, rest 1 hour in fridge, divide dough into 12 balls to roll out and cut into long triangle shapes.
Filling:
Boil potatoes till soft, rub off skin & mash in a bowl. Still leaving some chunks.
Shell peas.
In the peanut oil, fry onions, salt, garlic, ginger, cumin, coriander and chilli, then add peas. Add mashed potato and cook till peas are soft.
Add chat masala, amchoor, lemon juice and chopped coriander leaves.
Making up the samosas:
With the triangle shape, place about 1 tablespoon of mixture in the centre and wet the sides with water to seal the sides to make little triangles, if this is all too hard make little pillows.
Cooking the Samosas:
Heat the oil in saucepan to about 180°C and deep fry the samosas, it won’t take long as the filling has already been cooked. About 4 minutes should be okay.
Serve with minted yoghurt.