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January 13, 2009
Samosa
Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp. salt
1 tbl. ghee, clarified butter or vegetable oil, plus 1/4 cup extra for frying
6 to 8 tbl ice water
1 tsp. ground coriander seeds
1/2 cup chopped yellow onions
2 tsp. minced fresh ginger
2 tsp. minced garlic
2 hot green chile peppers, minced
1 tsp. garam masala
1 tsp. salt
1/2 tsp. turmeric
1/8 tsp. cayenne
2 large baking potatoes, about 1.5 lbs, peeled and cut into 1/2" dice, and boiled until just tender
1/2 cup par-cooked and drained green peas
2 tbl chopped fresh cilantro leaves
2 tsp. fresh lemon juice
Directions:
To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.
To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant (30-45 seconds.) Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cook enough to handle.
On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2" thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6" in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 tsp. of filling int he center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden grown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.
Posted by Kelli Little at January 13, 2009 05:24 PM