Wednesday, February 27, 2008

Indian Samosas

This can be considered a Curry dish, and is lovely, fragrant and unusual and we love it! Samosas.-
1 1/2 cups flour
4 tbl oil
1/2 cup plain yogurt
1 onion, finely chopped
1 1/2 tsp fresh ginger, finely chopped
1 tbl coriander seeds
1 tsp chile powder
1 1/2 cup potato, cooked
1 1/2 tsp Garam Masala -or- here is a kind of substitute on the fly
Grind everything: (I make all kind of allowances for these ingredients,
2 tbl coriander seeds (depending on what's available)
3 tsp black peppercorns
2 1/2 tbl cumin seeds
4 tsp whole cloves
20 cardamon pods, peeled
2 tbl cinnamon, ground
1 1/2 tbl mango fillet, made pulp in blender
1-2 tbl milk
Oil for frying
pinch of salt
Put flour, salt thrua sieve; add 3 tbl of oil and yogurt. Work this until you obtain a soft dough. Form into a ball and allow to rest in a large bowl, covered about 30 min. while you prepare the filling. The onion and ginger should be finely chopped, the coriander seeds are ground up. Put a tbl of oil in a pan and sweat the onion, add ground coriander, ginger, chili powder and cook for 2-3 min. Cooked potato is peeled and mashed and added to the onion mix, add salt and the Garam Masala spices, mango pulp. Cook on low heat until most of the humidity is evaporated. Turn off heat and allow to cool. You take the dough and extend it until it's made thin and you cut it in 4in squares. Put 1 tbl of cooled filling in the center, fold over and seal with some milk with a few drops of water added, so you have a triangle shape. Heat oil and when hot, fry the samosas a few at a time until they are golden on both sides. Put on paper towels and serve hot.

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