| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Indian |
Appetizers, Hors d’oeuv, Indian |
36 |
Servings |
INGREDIENTS
| 1 |
pk |
Egg roll wrappers —filling—– |
| 6 |
oz |
Lean beef or lamb finely ground |
| 1 |
md |
Cooked potato; diced |
| 1/4 |
c |
Green peas; cooked |
| 1 |
md |
Onion; grated |
| 1 |
|
Cl Garlic; crushed |
| 1/2 |
|
Inch piece fresh ginger grated |
| 2 |
ts |
Curry powder |
| 1/2 |
ts |
Chilli powder |
| 1/4 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Butter |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Fresh coriander, chopped; or |
|
|
Mint |
INSTRUCTIONS
Recipe by: florabay@technet.sg (Ms Flora Bay) Cover the egg roll wrappers
with a damp cloth until needed.
Mix the filling ingredients except the butter, lemon juice and chopped
herbs and fry in the butter until just cooked through. Sprinkle on
approximately 2 tablespoons of water and increase the heat until the liquid
has evaporated. Remove from the heat and add the lemon juice and herbs.
Stir well and leave to cool.
Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the samosas
using egg roll wrapper strips, turn one end over to make a triangular
shaped pocket, then turn again in the opposite direction. Fill the cavity
with a spoonful of the cooked filling and continue folding until the whole
strip has been used and a triangular shaped pastry results. Seal the end
with water or a paste made from flour and water.
Heat oil for deep frying to fairly hot and fry the samosas, several at a
time, until golden and crisp. Serve hot with a fresh mint chutney.
Makes 36 samosas.
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