Can anyone point me towards a samosa recipe that you have used and is delicious?!
Answers: I want the kind of meat samosas that ive had in restaurants, they are essentially dry. Ive got the fillo pastry but dont know which spices etc to use!
here's a recipe that my mom use and its great-
first get the ingerdeinets-
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon ghee, clarified butter or vegetable oil, plus 1/4 cup, plus extra, for frying
6 to 8 tablespoons ice water
1 teaspoon ground coriander seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, cut into 1/2-inch dice, and boiled until just tender
1/2 cup par-cooked and drained green peas
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon juice
now heres how to make it-
To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.
To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.
On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.
Hope i helped and hope you love it!
also isnt the thrid and forth entries the same exact reipice??????????????
curry powder and and gara massala garlic turmaric chilli powder chopped chillie's onions enjoy your samosa
I'd never heard of a samosa so I looked around here is
an easy looking recipe.
http://recipes.howstuffworks.com/meat-fi...
This one has a nice video to it on youtube. Check the links below..
Samosas (Manjula’s kitchen)
This recipe will make 8 Samosas.
FOR CRUST
1/2 cup all purpose flour
1/2 tablespoon sooji (semolina flour) (optional)
1/4 teaspoon salt
1 tablespoons+ 1 teaspoon oil
1/4 cup –1 tablespoon lukewarm water
FOR FILLING
? teaspoon cumin seed
1/2 cup green peas
1 teaspoon coriander powder
? teaspoon garam masala (garam masala is a mixture of different spices)
2 chopped green chillies seeded (take out seeds)
1 teaspoon grated ginger (optional)
3 red large potatoes (boil and cube them..not mushy..just tender)
1 tsp. salt
1 teaspoon mango powder
? tsp chili powder if it needs more heat after tasting
salt and pepper as desired if needs more after tasting
2 tablespoons oil (medium high)
Mix flour, sooji (semolina flour), salt, oil. Add the water to make a wet dough. Knead dough and cover it let it sit for at least 20 minutes in a bowl.
For filling to 2 TBSP oil, add cumin seeds and wait until it is cracking, then add peas and cook a little bit, then add coriander powder, garam masala, ginger (optional), green chilies and stir, add the cubed potatoes and a tsp of salt. Cook for about 2 minutes, then add mango powder. Taste to see if it needs more salt or pepper. (And ? tsp. Chili powder if it needs more heat.). Let it cool off on a plate before filling samosas.
Divide the dough into four equal parts. Make 4 balls and press them. Roll without adding flour to rolling pin or countertop. Roll to 6 inch diameter. Cut in half at diameter. Take one half and run water around the edges. Put the ends of the straight line together to make a sort of cone (like an ice cream cone). Fill the dough with the filling and push it down with a finger. Take the top ends and flap one down and the other over top of that and make sure it seals well.
Test oil temp with small amount of leftover dough. It shouldn’t come up right away or that means it is too hot. Fry until golden brown. Use spatula spoon with holes.Fry about 4 minutes and drain them on paper towels. Ready to serve.
http://www.youtube.com/watch?v=FUA4g874W... (part 1)
http://www.youtube.com/watch?v=6g2sGcIgK... (part 2)
i fry some lean lamb mince with finely diced onion, ginger, garlic and fresh chilli. add some tumeric, medium hot curry powder, garam masala, salt, pepper and a touch of chilli powder if u like em spicy. add some frozen peas near the end of cooking.
alternatives- add frozen spinach, diced potato, variety of veg instead of meat.
good luck and there really yummy with some mango chutney!
xx
this is the best recipe in the WORLD, here it is
ingredients: 1 cup all-purpose flour
2 tablespoons vegetable oil
2 large potatoes (boiled)
1 onion, chopped
2 green chilies, very finely chopped
3 tablespoons oil
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, crushed
coriander seeds
1 tablespoon cilantro, finely chopped
1/2 lemon, juice of
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
salt
Procedure: Mix together the flour, oil and salt.
Add a little water, until mixture becomes crumbly.
Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Cover with a moist cloth and set aside for 20 minutes.
Beat dough on a work surface and knead again.
Cover and set aside.
FILLING.
Heat 3 tbsp oil.
Add ginger, garlic, green chillies and few corriander seeds.
Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro (fresh coriander), lemon juice, turmeric, red chilli, salt and garam masala.
Stir fry for 2 minutes.
Add potatoes.
Stir fry for 2 minutes.
Set aside and allow to cool.
Divide dough into 10 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval.
Cut into 2 halves.
Run a moist finger along the diameter.
Roll around finger to make a cone.
Place a tablespoon of the filling into the cone.
Seal the third side using a moist finger.
Deep fry the samosas on low to medium heat until light brown.
Serve with tomato sauce or any chutney you love.
I thought samosa was a cocktail...oh, that's Mamosa!
Mince recipe for stuffing in samosa
1/2 kg lamb mince
1 large onion
1 inch ginger finely chopped
6-8 garlic flakes crushed
6-8 pepper corn
4-6 cloves
2 inch cinamon stick
5-6 cardamon
1 green chili finely chopped
1 tbs oil
1 cup green peas
1 large tomato chopped
1 tsp chili powder
1 tsp turmeric
1 tsp coriander seed powder
1 tsp cumin seed powder
salt to taste
1/2 cup corrinder leaves, finely chopped
Heat oil in wok or a frying pan
Add peppercorn, cloves, cinnamon stic and cardamon
Add ginger/garlic and stir fry for 1/2 a minute
Add onion and fry it till pink (stage before golden brown)
Add mince and srir fry for two/three minutes.
Add turmeric powder/green chili. Cover and cook on slow fire till mince is done. (20-26 minutes) Add little water if needed.
When mince is ready add chili powder/coriander seed powder/cumin seed powder/salt.
Add green peas
Add chopped tomatoes
Cook further for ten minutes stirring from time to time. Aim is to cook green peas while drying out the water, if any.
Add coriander leaves. Cool the whole thing.
Your stuffing for samosa is ready.
Hi Ruby, they are very cheap to buy from small independant indian foodstores (not the off licence). I bought 2 veg samosas for 17p each and 2 lamb mince for 30p each. The stores are usually located in areas with large asian populations. Trust me, the trip is definately worth it!
http://www.outofthefryingpan.com/recipes...
Yes, Im pointing at it right now. See? It's right over there