How Do I Make Samosas?!
I am making them tomorrow in school and I have no idea what I am doing!. Can someone please give me some instructions!?
I am adding filo pastry, spices and mince!. Www@FoodAQ@Com
I am adding filo pastry, spices and mince!. Www@FoodAQ@Com
Answers:
SAMOSAS
1 c!. peas
1 1/2 tsp!. chili powder
1 tsp!. salt
1/4 c!. chopped cilantro
1 lb!. potatoes
3 chopped onions
1/8 tsp!. turmeric
1 1/2 tsp!. garam masala (hot spices)
4 chopped green chilies
4 tbsp!. oil
Egg roll wrappers
Peel and boil potatoes until soft!. Mash coarse!. Heat 4 tablespoons of oil and brown onions!. Add chili powder, turmeric and salt!. Fry one minute!. Add potatoes and remaining ingredients except peas!. Cook 3 minutes!. Add peas and simmer 5 minutes!. Separate egg roll wrappers!. Cut into halves!. Shape each half into a cone!. Place the cold stuffing into the hollow cone!. Wet your fingers and lightly wet the top edges then press them together so they do not split open during frying!. Prepare all the samosas and then deep fry!.
Note: Samosas are in the shape of triangles!.
OR
SAMOSAS - MEAT
STUFFING:
1 lb!. ground beef
1 c!. cabbage, chopped
1 tsp!. coriander powder
2 tsp!. cumin powder
2 tsp!. red pepper powder
1 tsp!. ginger powder
3 cloves garlic, minced
Salt to taste
SHELL OR PASTRY:
1 package egg roll skin or wrapper (large size)!. Eggroll skins are sold in all grocery stores and are used as pastries to make Chinese eggrolls!. Use oil for deep frying as needed!.
Brown the meat in a saucepan and then add the rest of the ingredients mentioned in the items for stuffing!. Simmer the mixture for about 20 minutes or until well done!. Cut the large eggroll into 4 equal pieces!. Take 1 strip and make a triangular pocket by folding diagonally!. Stuff them with the meat filling and seal them carefully by moistening the edges with water!. Deep fry in oil until golden brown
OR
SAMOSAS
1 tbsp!. oil
1 clove garlic, crushed
6 oz!. minced lamb
1 potato, grated
2 oz!. peas
1/4 tsp!. turmeric
Salt and freshly ground pepper
Oil for deep frying
PASTRY:
8 oz!. plain flour
1/2 tsp!. salt
4 oz!. butter
4 1/2 tbsp!. milk
Heat oil in a frying pan!. Saute garlic and lamb until browned!. Stir in potato, peas, turmeric, and cook, stirring to prevent the mixture from sticking for about 5 minutes!. Season and leave to cool!.
Make pastry!. Sift flour and salt into a bowl, rub in butter until mixture resembles bread crumbs!. Mix in milk to make tacky dough!. Flour hands, break off pieces of dough, size of a walnut!. Roll out on well-floured board to make thin circle!.
In center of each circle, place a good teaspoon of filling!. Dampen edges, fold over to make triangular patty!. Deep fry a few at a time until golden brown!. Makes 25!.
JMWww@FoodAQ@Com
1 c!. peas
1 1/2 tsp!. chili powder
1 tsp!. salt
1/4 c!. chopped cilantro
1 lb!. potatoes
3 chopped onions
1/8 tsp!. turmeric
1 1/2 tsp!. garam masala (hot spices)
4 chopped green chilies
4 tbsp!. oil
Egg roll wrappers
Peel and boil potatoes until soft!. Mash coarse!. Heat 4 tablespoons of oil and brown onions!. Add chili powder, turmeric and salt!. Fry one minute!. Add potatoes and remaining ingredients except peas!. Cook 3 minutes!. Add peas and simmer 5 minutes!. Separate egg roll wrappers!. Cut into halves!. Shape each half into a cone!. Place the cold stuffing into the hollow cone!. Wet your fingers and lightly wet the top edges then press them together so they do not split open during frying!. Prepare all the samosas and then deep fry!.
Note: Samosas are in the shape of triangles!.
OR
SAMOSAS - MEAT
STUFFING:
1 lb!. ground beef
1 c!. cabbage, chopped
1 tsp!. coriander powder
2 tsp!. cumin powder
2 tsp!. red pepper powder
1 tsp!. ginger powder
3 cloves garlic, minced
Salt to taste
SHELL OR PASTRY:
1 package egg roll skin or wrapper (large size)!. Eggroll skins are sold in all grocery stores and are used as pastries to make Chinese eggrolls!. Use oil for deep frying as needed!.
Brown the meat in a saucepan and then add the rest of the ingredients mentioned in the items for stuffing!. Simmer the mixture for about 20 minutes or until well done!. Cut the large eggroll into 4 equal pieces!. Take 1 strip and make a triangular pocket by folding diagonally!. Stuff them with the meat filling and seal them carefully by moistening the edges with water!. Deep fry in oil until golden brown
OR
SAMOSAS
1 tbsp!. oil
1 clove garlic, crushed
6 oz!. minced lamb
1 potato, grated
2 oz!. peas
1/4 tsp!. turmeric
Salt and freshly ground pepper
Oil for deep frying
PASTRY:
8 oz!. plain flour
1/2 tsp!. salt
4 oz!. butter
4 1/2 tbsp!. milk
Heat oil in a frying pan!. Saute garlic and lamb until browned!. Stir in potato, peas, turmeric, and cook, stirring to prevent the mixture from sticking for about 5 minutes!. Season and leave to cool!.
Make pastry!. Sift flour and salt into a bowl, rub in butter until mixture resembles bread crumbs!. Mix in milk to make tacky dough!. Flour hands, break off pieces of dough, size of a walnut!. Roll out on well-floured board to make thin circle!.
In center of each circle, place a good teaspoon of filling!. Dampen edges, fold over to make triangular patty!. Deep fry a few at a time until golden brown!. Makes 25!.
JMWww@FoodAQ@Com
Here's a recipe from about!.com:
Hi, I'm Natasha Levitan for About!.com Food!. Today I'm going to show you how to make vegetarian samosas!.
Vegetarian Samosas Ingredients
For this recipe, you will need:
* 1 packet of spring roll pastry
* 3 large potatoes
* 3/4 cup peas
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 small onion, chopped
* 2 teaspoons red chili flakes
* 2 tablespoons chopped cilantro
* 2 tablespoons lemon juice
* 1 tablespoon flour
* 1 tablespoon water
Make the Vegetarian Samosas Filling
Pour in your water into a small bowl with flour, and mix with a brush until it has a thin, glue-like consistency!.
Chop the potatoes into small bite-sized pieces!. Put them in a medium bowl, then add peas, chopped onions, spices, coriander, and lemon juice!. Mix everything together!.
Stuff the Vegetarian Samosas
Place your pastry sheet on the cutting board!. Lift one corner of half of the pastry sheet towards the center!. Brush it with our flour glue!.
Lift the other edge of half cookie and lay over the previous!. Press to seal!. Now, you have formed a dough cone!.
Hold the cone in your hand, and take about a tablespoon of filling and stuff the samosa!. Seal the open lip with sealer!. Fold the edge over!. Press and seal!.
Fry the Vegetarian Samosas
Heat the oil in a deep pan on medium heat!. Put in three samosas, and fry them on one side until they brown!. Then turn them over and fry on the other side!.
Lift them out of the pan on a plate lined with a paper towel to absorb the excess oil!. You can serve them as an appetizer or as part of the main meal!.
http://video!.about!.com/indianfood/Vegeta!.!.!. -- this is a video recording of the chef making these samosas!.
Hope this helps!.Www@FoodAQ@Com
Hi, I'm Natasha Levitan for About!.com Food!. Today I'm going to show you how to make vegetarian samosas!.
Vegetarian Samosas Ingredients
For this recipe, you will need:
* 1 packet of spring roll pastry
* 3 large potatoes
* 3/4 cup peas
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 small onion, chopped
* 2 teaspoons red chili flakes
* 2 tablespoons chopped cilantro
* 2 tablespoons lemon juice
* 1 tablespoon flour
* 1 tablespoon water
Make the Vegetarian Samosas Filling
Pour in your water into a small bowl with flour, and mix with a brush until it has a thin, glue-like consistency!.
Chop the potatoes into small bite-sized pieces!. Put them in a medium bowl, then add peas, chopped onions, spices, coriander, and lemon juice!. Mix everything together!.
Stuff the Vegetarian Samosas
Place your pastry sheet on the cutting board!. Lift one corner of half of the pastry sheet towards the center!. Brush it with our flour glue!.
Lift the other edge of half cookie and lay over the previous!. Press to seal!. Now, you have formed a dough cone!.
Hold the cone in your hand, and take about a tablespoon of filling and stuff the samosa!. Seal the open lip with sealer!. Fold the edge over!. Press and seal!.
Fry the Vegetarian Samosas
Heat the oil in a deep pan on medium heat!. Put in three samosas, and fry them on one side until they brown!. Then turn them over and fry on the other side!.
Lift them out of the pan on a plate lined with a paper towel to absorb the excess oil!. You can serve them as an appetizer or as part of the main meal!.
http://video!.about!.com/indianfood/Vegeta!.!.!. -- this is a video recording of the chef making these samosas!.
Hope this helps!.Www@FoodAQ@Com
Samosa Recipe
Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts!.
When the seeds splutter add the dry powders and fry for 10
seconds!.
Add the mashed potatoes and green peas and mix well!.
Mix in salt to taste!.
Fry on a low flame for about 10 minutes!.
Set aside!.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste!.
Add enough water and knead the dough!.
Set aside for about 10 minutes!.
Divide the dough into round portions!.
Take each portion and coat it with some maida so that
it does not stick to your hands!.
Roll it into a not too thin perfect round!.
With a pizza cutter, make 2 semi circles with the round!.
Take one half circle!. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle!.
Now hold the semicircle in your hand!.
Fold the straight edge , bringing together the watered edges!.
Seal the watered edges!.
You should now have a small triangular maida pocket!.
Stuff it with the potato mixture and now water-seal the
upper edges!.
Repeat for the rest of the dough!.
Deep fry in oil till golden brown and serve
with mint chutney!.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside!.
I hope this was helpful,Take Care!!! :)Www@FoodAQ@Com
Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts!.
When the seeds splutter add the dry powders and fry for 10
seconds!.
Add the mashed potatoes and green peas and mix well!.
Mix in salt to taste!.
Fry on a low flame for about 10 minutes!.
Set aside!.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste!.
Add enough water and knead the dough!.
Set aside for about 10 minutes!.
Divide the dough into round portions!.
Take each portion and coat it with some maida so that
it does not stick to your hands!.
Roll it into a not too thin perfect round!.
With a pizza cutter, make 2 semi circles with the round!.
Take one half circle!. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle!.
Now hold the semicircle in your hand!.
Fold the straight edge , bringing together the watered edges!.
Seal the watered edges!.
You should now have a small triangular maida pocket!.
Stuff it with the potato mixture and now water-seal the
upper edges!.
Repeat for the rest of the dough!.
Deep fry in oil till golden brown and serve
with mint chutney!.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside!.
I hope this was helpful,Take Care!!! :)Www@FoodAQ@Com
You know - even my Indian friends go to the local markets and buy them frozen, and just fry them up!.
I honestly have never met anyone to make them from scratch - Sorry!.
I do know though, most of the time it's potato, pea, and spiced!.
DO NOT add ground beef (mince) the cow is sacred in the Indian culture, and they do not eat it!.Www@FoodAQ@Com
I honestly have never met anyone to make them from scratch - Sorry!.
I do know though, most of the time it's potato, pea, and spiced!.
DO NOT add ground beef (mince) the cow is sacred in the Indian culture, and they do not eat it!.Www@FoodAQ@Com