Filling
3 Tbs. oil
½ cup of finely chopped onions
2 tsp. curry powder
1 tsp. garam masala
½ tsp. turmeric powder (optional)
¾ pound (about 340g) of diced or ground lean meat
(omit meat and add more potatoes to make it vegetarian)
2 medium potatoes, boiled and finely diced or mashed
1/4 cup chopped cilantro
1½ tsp. salt
½ tsp. sugar
Prepare the filling first. Heat oil and saute the onion until transparent.
Add curry, turmeric and garam masala. Lower heat and fry until fragrant.
Add in meat and fry until meat is cooked.
Mix in potatoes, cilantro and seasonings or according to taste.
Cook another 5 minutes. Leave aside to cool.
Pastry
1. In large bowl, combine flours, buttermilk, oil, salt and ajwain seeds. Bring ingredients together into a dough. Knead for 5 minutes until it has softened a bit. Allow to rest, at room temperature, for 15 minutes. You can put this in the fridge too, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften.
2. Preheat oven to 425 degrees F before rolling out the pastry. Roll dough into a short cylinder and roughly divide into about 8 pieces and more if you want it to be smaller.
Shape each piece of dough into a ball. Flatten ball into a disc, then, on floured surface, roll into a circle about 1/8″ thick. Cut into two semi-circles.
3. Place 2 teaspoons or so of filling in the center of one of the semi-circles. Arrange semi-circle so the flat side is facing away from you. Grab the left corner and fold it over dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner. The pictures below are self-explanatory. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork or crimp.
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4. Place on lightly greased baking sheet. Bake for 15 minutes at 425, then turn heat down to 375 and bake 10 more minutes. You can flip them over just before you turn the heat down if you like.
1. In large bowl, combine flours, buttermilk, oil, salt and ajwain seeds. Bring ingredients together into a dough. Knead for 5 minutes until it has softened a bit. Allow to rest, at room temperature, for 15 minutes. You can put this in the fridge too, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften.
2. Preheat oven to 425 degrees F before rolling out the pastry. Roll dough into a short cylinder and roughly divide into about 8 pieces and more if you want it to be smaller.
Shape each piece of dough into a ball. Flatten ball into a disc, then, on floured surface, roll into a circle about 1/8″ thick. Cut into two semi-circles.
3. Place 2 teaspoons or so of filling in the center of one of the semi-circles. Arrange semi-circle so the flat side is facing away from you. Grab the left corner and fold it over dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner. The pictures below are self-explanatory. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork or crimp.
4. Place on lightly greased baking sheet. Bake for 15 minutes at 425, then turn heat down to 375 and bake 10 more minutes. You can flip them over just before you turn the heat down if you like.
i must make some, i love samosas
ReplyDeleteMaking me hungry and I have just eaten dinner! Looks light and yummy. Thank you, we will try it out.
ReplyDeleteThanks for giving a step-by-step pic on how to fold the samosas! I love samosas too with an tamarind or mint chutney!
ReplyDelete