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Pakistani: Samosa April 15, 2012

Filed under: Dinner,Pakistani,Recipes,Starters — multiculturalfamilyrecipes @ 7:08 am

Image

Ingredients:

Pastry

  • 1 cupall-purpose flour
  • 2 tablespoons vegetable oil

Filling

  • 2 largepotatoes(boiled)
  • 1onion , chopped
  • 2green chilies, very finely chopped
  • 3 tablespoons oil
  • 1/2 teaspoonginger , grated
  • 1/2 teaspoongarlic , crushed
  • coriander seed
  • 1 tablespooncilantro, finely chopped
  • 1/2 lemon, juice of
  • 1/2 teaspoonturmeric
  • 1/2 teaspoongaram masala
  • 1/2 teaspoonred chili powder
  • salt

Directions:

  1. Mix together the flour, oil and salt.
  2. Add a little water, until mixture becomes crumbly.
  3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
  4. Cover with a moist cloth and set aside for 20 minutes.
  5. Beat dough on a work surface and knead again.
  6. Cover and set aside.
  7. FILLING.
  8. Heat 3 tbsp oil.
  9. Add ginger, garlic, green chillies and few coriander seeds.
  10. Stir fry for 1 minute, add onions and saute till light brown.
  11. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
  12. Stir fry for 2 minutes.
  13. Add potatoes.
  14. Stir fry for 2 minutes.
  15. Set aside and allow to cool.
  16. Divide dough into 10 equal portions.
  17. Use a rolling pin, roll a piece of dough into a 5″ oval.
  18. Cut into 2 halves.
  19. Run a moist finger along the diameter.
  20. Roll around finger to make a cone.
  21. Place a tablespoon of the filling into the cone.
  22. Seal the third side using a moist finger.
  23. Deep fry the samosas on low to medium heat until light brown.
  24. Serve with tomato sauce or any chutney you love.

Story:

The Samosa probably traveled to Pakistan along ancient trade routes from Central Asia. Small, crisp mince-filled triangles that were easy to make around the campfire during night halts, then conveniently packed into saddlebags as snacks for the next day’s journey.

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