Samosa Recipe - Vegetable Filling

Samosa recipes are a bit 'like the spring roll recipes are passed through families and two are not identical, so there is plenty of choice of fillings.

Indians love to eat samosas, usually as a snack, often on the road, but make a nice appetizer until one of the Western and Indian cuisine.

You can fill samosa with anything - meat, vegetables and fish. You can really use any vegetables you want until you take a lot of water, asTomatoes, but the result is a fairly traditional samosa recipe with peas and potatoes.

When choosing your samosa recipe that will be decided with meat or vegetables, there are check the pasta. Would you just roll the dough, buy pastry and she is very thin or use frozen puff pastry (which is my favorite for both simple and a nice crunch when baked). Another advantage of the option to browse and that there is little fat, while the others involve frying.

TheConfectionery

Put 225g (½ lb) of flour in the bowl of a food processor with ½ teaspoon salt and 4 tablespoons of vegetable oil. Process has a high value, until the mixture looks like breadcrumbs. During processing at a medium speed, add 4 tablespoons of water, little by little, how can you not everyone in need, through the chimney of the processor. The dough should be a ball, but are not considered in bad taste. Exchange cutter blade and process for the dough hook medium for 2 or 3 minutes.

Of courseIt is possible manually, especially if you want to mix, in this case, you need the dough for about 10 minutes.

The dough should end up as a smooth ball, then wrap with a little 'of vegetable oil, brush should cling film and leave for half an hour, now make the filling of your choice.

Knead the dough again and divide into 8, so that the balls with your hands. Rolling the first ball until it is about 7 mm in diameter, then cut into two parts. User benefits of the mid andin a cone, overlapping of "seam" by about a ¼ inch and affix with water. Fill the cone with the mixture and close the top seam back with a bit 'of water. Make the remaining 7 samosas in the same way.

Heat the oil enough for deep frying the samosas and fry until the form at a time in the pan, turning frequently crisp and golden. Drain on absorbent paper.

Filling

Cook 725g (1 pound 10 ounces), the potatoes and let cool, then peel and cutcut into cubes.

Heat 4 tablespoons of vegetable oil in a large pan and add half of chopped onion, fry until it begins to turn brown. Add 175g (6 oz) peas (thawed if frozen), 1 tablespoon grated fresh ginger, 1 chopped hot green chili pepper, 3 tablespoons chopped fresh coriander 3 tablespoons of water. Cover and simmer until peas are cooked, stirring from time to time there. Add more water if the mixture is too dry.

Add the potatoes, salt, 1 tsp coriander powder, 1 tspGaram masala, 1 teaspoon ground cumin (dry roast in a non-stick frying pan and grind a pestle and mortar or coffee grinder), ¼ teaspoon cayenne and lemon juice to taste (about 2 tablespoons). Stir and cook for a few minutes, stirring constantly. Check and adjust the seasoning and let cool.