Samosa
We went for Indian food yesterday and small boy wanted some samosas. There were two kinds on the menu: vegetarian and meat. He ordered the meat one, and regretted. He really likes the potatoes and peas in vegetarian samosas.
Since I have some minced lamb from lunch, I decided to re-concoct it and make samosas out of them. Easy recipe and a hit with my fussy eaters. I didn’t make vegetarian samosas, but one that has very little meat and mostly filled with fried potatoes and peas spiced with cumin and fennel seeds.
Picture from Kannammacooks.
Resipi
Samosa
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
Pastry
- 400 gSelf-raising flour
- 3 TbspGhee
- 1 tspSalt
- 1 TbspCumin
- 1/2 tsppepper
- 90 gWater, or just enough to combine the flour into a dough
Filling
- 200 gMinced lamb
- 5medium potatoes, skinned and diced
- 1/2 cuppeas, frozen
- 1 tspbullion powder
- 1/2 tspcumin seeds
- 1/2 tspfennel seeds
- 1 tspchilli powder
- 1 TbspOil
- 5 clovesGarlic, minced
- 1Large onion, finely diced
- Salt and pepper to taste
- 1 cupof oil for deep frying the potatoes and later the samosas.
Cara
- Pastry
- 01In a blender, blitz the ghee and flour until just mixed.
- 02Add the salt, pepper and then the water to combine into a dough.
- 03Set aside.
- Filling
- 04Fry the potatoes in a cup of oil until they are light brown.
- 05Heat up a pan with the cooking oil and fry the onions and garlic at low heat for about 7 minutes.
- 06Turn up the heat and fry the mined lamb until cooked. Add the peas, bullion powder and the seasoning.
- 07Set aside.
- Make samosa
- 08Take 40g of the dough and roll them into a circle.
- 09Place a spoonful of filling into the dough and sealed them. I make them into triangles.
- 10Deep fry in in a cup of oil at medium heat until golden brown.