All Easy Recipes. Cook all that you can cook. Stuffed Deep - Fried Pastries
(Samosas)
 
What You Need:            (To Make: 48 small treasures)
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DOUGH
  • 2 cups sifted all-purpose flour
  • 6 tablespoons vegetable oil
  • 1 teaspoon salt
  • cup water
  • Oil for frying

    VEGETABLE FILLING
  • 4 tablespoons Ghee
  • 1 pound potatoes, peeled and cut into -inch dice cloves garlic, peeled and minced
  • 1 cup peeled and finely chopped yellow onion
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons Garam Masala
  • 1 tablespoon chopped fresh coriander
  • Pinch of cayenne pepper
  • teaspoon turmeric
  • 2 teaspoons lemon juice
  • 1 cup frozen peas, thawed
  • Salt to taste

    MEAT FILLING
  • 1 tablespoon ghee
  • 2 cloves garlic, peeled and minced
  • 1 medium yellow onion, peeled and finely chopped
  • pound finely ground lamb
  • pound finely ground beef
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons Garam Masala
  • 1 tablespoon chopped fresh coriander
  • teaspoon turmeric
  • Pinch of cayenne pepper
  • teaspoon ground cinnamon
  • 2 teaspoons fresh lemon juice
  • Salt to taste

  • How To Cook:
    DOUGH:
    1. Using a fork, blend the flour, oil, and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour.

    2. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll each in 7-inch circles using additional flour.

    3. Cut each circle in half. Form a "cone." Fill and seal with water into a triangle.

    4. Fry in 2 inches of oil at 375F for 2 to 3 minutes per side. Drain.

    Samosas
    VEGETABLE FILLING:
    1. Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger.

    2. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown.

    3. Add the remaining ingredients and continue cooking, covered, until the potatoes and peas are tender, 5 minutes.

    4. Set aside to cool.

    MEAT FILLING:
    1. Saute all ingredients until they are absorbed.

    2. Set aside to cool.


     
     
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