| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Afghan |
Afghan, Vegetarian, Appetizers |
20 |
Servings |
INGREDIENTS
| 1 |
c |
Fine matzoh meal |
| 1 |
|
Egg; beaten |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Cold water, approx. |
| 1 |
tb |
Corn oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Garlic clove; chopped |
| 1 |
|
Potato; peeled cut into small pieces |
| 1/2 |
c |
Cauliflower (chopped) |
| 1 |
|
Carrot; chopped (1/2 C.) |
| 1/2 |
c |
Green peas, fresh or frozen |
| 1/2 |
c |
Thin-sliced green beans |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
c |
Corn oil, for deep-frying |
INSTRUCTIONS
DOUGH
VEGETABLES
Mix the meal, egg and salt together, adding just enough water to make a
moist dough that holds together. Set aside. Heat the oil in a skillet, add
the onion and garlic, and stir-fry over moderate heat until light brown,
about 3 min. Set aside. Take the potato and 1/2 C. each of any other 3
vegetables and blanch in boiling water for 5 minutes. Drain well. Add these
to the pan with the onion and garlic and stir-fry over moderate heat for 3
minutes, to mix well. Add salt and pepper. Cool. Take 1 heaping T. of the
dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T.
of the vegetable mixture on the bottom half of the square and fold it over
into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or
skillet and brown the turnovers over moderate heat for about 3 minutes.
Drain on paper towels. Serve warm. Makes about 20 turnovers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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