| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Bits & bite, Femina, Femina1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Oil; (30 ml) |
| 2 |
|
Onions; chopped fine (110 |
|
|
; g) |
| 225 |
g |
Lean lamb or beef mince |
| 4 |
|
Flakes; (8 g) garlic, |
|
|
; crushed |
| 1 1/2 |
|
Cm ginger; grated fine |
| 1/2 |
ts |
Turmeric powder; (2 g) |
| 2 |
ts |
Coriander powder; (10 g) |
| 1 1/2 |
ts |
Cumin powder; (7 g) |
| 1 |
ts |
Chilli powder; (5 g) |
| 1/2 |
ts |
Salt or to taste; (2 g) |
| 125 |
ml |
Warm water |
| 150 |
g |
Frozen green peas |
| 2 |
tb |
Desiccated coconut; (30 g) |
| 1 |
ts |
Garam masala powder; (5 g) |
| 2 |
|
Green chillies; chopped fine |
|
|
; (deseeded if a |
|
|
; milder flavour is |
|
|
; preferred) |
| 20 |
g |
Coriander leaves; chopped |
| 1 |
tb |
Lemon juice; (15 ml) |
| 225 |
g |
Flour |
| 50 |
g |
Ghee or butter |
| 1/2 |
ts |
Salt; (2 g) |
| 75 |
ml |
Warm water |
|
|
Oil for deep frying |
INSTRUCTIONS
FOR THE FILLING
FOR THE PASTRY (FOR THE C
To prepare the filling: HEAT the oil over medium heat and fry the onions
till light brown. Add the mince, garlic and ginger. Stir-fry over low heat
until almost dry. Add the turmeric powder, coriander powder, cumin powder,
chilli powder and salt. Stir-fry until the mince is lightly browned. Add
the water and the green peas and bring to the boil. Cover and simmer for 25
to 30 minutes. If there is any liquid left, remove the lid and cook the
mince over medium heat until it is completely dry, stirring frequently.
Stir in the desiccated coconut, garam masala powder, green chillies and
coriander leaves.
Remove from heat and add the lemon juice. Cool thoroughly before filling
the samosas.
To prepare the pastry: Add the butter and salt to the flour. Rub in well.
Add enough warm water to mix a soft dough. Knead until the dough feels soft
and velvety to the touch. Divide the dough into eight portions and roll
into ten cm discs. Cut each into two. Roll each semicircle of the pastry to
make an envelope. Moisten the straight edge with a little warm water. Fold
the semicircle of the pastry in half to form a triangular cone. Join the
straight edges by pressing them hard into each other. Make sure that there
are no gaps.
Fill these cones with the prepared filling, leaving about 1/2 cm border on
the top of the cone. Now moisten the top edges and press them hard
together.
Deep fry the samosas in hot oil over gentle heat until they are golden
brown and drain on absorbent paper.
Converted by MC_Buster.
NOTES : Makes 16 samosas
Converted by MM_Buster v2.0l.
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