Pies with vegetables (Samosa)
Once you try well-cooked samosas, you will understand why they are one of the most popular dishes of Indian cuisine. For a change, you can put homemade cheese in the filling and use various mixes of spices.
4 cups (400 g) fine flour
1/2 tsp salt
1/2 cup (100 g) melted butter or ghee
2/3 cup (150 ml) cold water
2-3 medium potatoes
1/2 head of cauliflower
1 1/2 cups (200 g) green peas
4 tbsp. l ghee or vegetable oil
1 tsp zira seed
1/2 tsp grated fresh ginger
1 tsp Turmeric
1/2 tsp ground coriander
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp black pepper
deep-fried ghee or vegetable oil
Pour flour and salt into a bowl and pour melted butter or ghee. Rub the butter into the flour until the mixture resembles large bread crumbs. Pour in water and make dough. Knead it for 5 minutes until it becomes smooth and soft and stops sticking to your fingers. Roll the dough into a ball, sprinkle with water, cover with a damp cloth and set aside while you are preparing the filling.
Peel the potatoes and cut into small cubes. Cauliflower grate on the largest grater or chop. Boil fresh green peas in boiling salted water until soft, drain the water.
Place a large frying pan over medium heat and fry the cumin seeds in 2 tbsp. l ghee or vegetable oil. When they begin to darken, add grated ginger and ground spices to them and fry for a few more seconds. Put the cubes of potatoes and stir, fry for 3-4 minutes, then add the cauliflower. Stir frying for another 3-4 minutes. Add 2 tbsp. l tablespoons of water, cover and cook for 15 minutes until the vegetables are soft (make sure they are not burnt). Add the peas, season with salt and black pepper, then put the filling on a clean dish so that it cools down while you roll out the dough.
Sprinkle flour on the board. Make 10 balls from the dough. Roll each into a cake with a diameter of 15 cm. Cut each cake in half. Take one half and moisten the edge of its straight side from the center to one end. Fold both ends of the straight side to form a cone. Two-thirds fill the cone of dough with filling. Then pinch the edges and shape the seam in a twisted rope.
Heat ghee or vegetable oil over medium heat in a deep, thick-bottomed pan. Immerse several samos in the oil at the same time (how much will fit on the surface of the oil in one layer). Fry, turning over frequently, until both sides are lightly browned. The oil should be hot enough so that it takes about 6-8 minutes for the samos to fry (no more and no less). Take out and fold in a colander to oil glass.
Cooking time - 1 hour 15 minutes
Once you try well-cooked samosas, you will understand why they are one of the most popular dishes of Indian cuisine. For a change, you can put homemade cheese in the filling and use various mixes of spices.
4 cups (400 g) fine flour
1/2 tsp salt
1/2 cup (100 g) melted butter or ghee
2/3 cup (150 ml) cold water
2-3 medium potatoes
1/2 head of cauliflower
1 1/2 cups (200 g) green peas
4 tbsp. l ghee or vegetable oil
1 tsp zira seed
1/2 tsp grated fresh ginger
1 tsp Turmeric
1/2 tsp ground coriander
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp black pepper
deep-fried ghee or vegetable oil
Pour flour and salt into a bowl and pour melted butter or ghee. Rub the butter into the flour until the mixture resembles large bread crumbs. Pour in water and make dough. Knead it for 5 minutes until it becomes smooth and soft and stops sticking to your fingers. Roll the dough into a ball, sprinkle with water, cover with a damp cloth and set aside while you are preparing the filling.
Peel the potatoes and cut into small cubes. Cauliflower grate on the largest grater or chop. Boil fresh green peas in boiling salted water until soft, drain the water.
Place a large frying pan over medium heat and fry the cumin seeds in 2 tbsp. l ghee or vegetable oil. When they begin to darken, add grated ginger and ground spices to them and fry for a few more seconds. Put the cubes of potatoes and stir, fry for 3-4 minutes, then add the cauliflower. Stir frying for another 3-4 minutes. Add 2 tbsp. l tablespoons of water, cover and cook for 15 minutes until the vegetables are soft (make sure they are not burnt). Add the peas, season with salt and black pepper, then put the filling on a clean dish so that it cools down while you roll out the dough.
Sprinkle flour on the board. Make 10 balls from the dough. Roll each into a cake with a diameter of 15 cm. Cut each cake in half. Take one half and moisten the edge of its straight side from the center to one end. Fold both ends of the straight side to form a cone. Two-thirds fill the cone of dough with filling. Then pinch the edges and shape the seam in a twisted rope.
Heat ghee or vegetable oil over medium heat in a deep, thick-bottomed pan. Immerse several samos in the oil at the same time (how much will fit on the surface of the oil in one layer). Fry, turning over frequently, until both sides are lightly browned. The oil should be hot enough so that it takes about 6-8 minutes for the samos to fry (no more and no less). Take out and fold in a colander to oil glass.
Cooking time - 1 hour 15 minutes
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