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Registered: 02/13/00
Posts: 66,004
Loc: 9th Dimension
    #1980452 - 10/05/03 02:47 AM (17 years, 5 months ago)

These things are damn good.. God I love them.

Fried, Potato-Filled Dough Pockets
To make the samosa filling, heat in a skillet:
1 Tablespoon vegetable oil
pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add:
1 medium onion, finely chopped
1 Tablespoon fresh coriander leaves (cilantro), chopped
Saut? until the onion becomes translucent, then add:
1/2 Tablespoon amchur (mango) powder, or 1 Tablespoon lemon juice
1 teaspoon cumin/coriander powder
1/2 teaspoon salt
pinch hot red pepper powder
Saut? a few minutes, then add:
3 medium potatoes, boiled, peeled, and cut into very small pieces
1/4 cup frozen peas (opt.)
Mix well and saut? just until heated through, them remove from heat and set aside.
To make the samosa dough, mix in a bowl:
2 cups white flour
2 1/2 Tablespoons vegetable oil
1 1/2 Tablespoons rice flour
1/2 teaspoon salt
Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.
To cook samosa, deep fry until browned, turning twice; drain. Serve with Tamarind-Date Chutney.

Recipe from - http://www.somacon.com/cookbook/recipes/samosa_recipe.php
There's pictures and stuff


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Ganja Goddess

Registered: 02/13/99
Posts: 1,617
Re: Samosa [Re: Shroomism]
    #2003764 - 10/13/03 12:02 AM (17 years, 4 months ago)

GW and I love samosas, so I was stoked about your recipe.

These turned out fantastic, but I did not have the sesame or mustard seeds and substituted ground cumin and corriander.  Im sure the sesame and mustard would have added even more :smile:

I also made the fresh coriander ( cilantro) and coconut chutney on that site.  It was really good.  Make sure to use moist coconut for best flavor.

For the dough, I ended up adding 1/4 cup of water and almost 1/4 cup of milk ( you could also use soymilk or just add water)

I upped the salt to taste, probably 1/4 tsp more.

In the future, I would add bayleaves to the onions while cooking and added a couple of tablespoons of yogurt to the potatoe mixture after taking it off the heat.

It's also important to fry them at a mid level heat or they arent flaky at all.  Im going to try baking them next time.


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