Samosas (Indian Farasan)
VEGETABLE FILLING:
4 tbsp ghee*
1 lb potatoes, peeled & diced in 1/4 dice
2 garlic cloves, peeled & minced
1 cup onion, yellow, peeled & finely chopped
1 tsp ginger, fresh, grated
VEGETABLE FILLING:
4 tbsp ghee*
1 lb potatoes, peeled & diced in 1/4 dice
2 garlic cloves, peeled & minced
1 cup onion, yellow, peeled & finely chopped
1 tsp ginger, fresh, grated
2 tsp garam masala (see recipe)
1 tbsp coriander, fresh, chopped
1 pinch cayenne pepper
1/2 tsp tumeric
2 tsp lemon juice
1 cup peas, frozen, thawed salt to taste
MEAT FILLING:
1 tbsp ghee*
2 garlic cloves, peeled & minced
1 onion,yellow, medium, peeled & finely c
1/2 lb ground lamb, finely
1/2 lb ground beef, finely
1 tsp ginger, fresh, grated
2 tbsp garam masala (see recipe)
1 tbsp coriander, fresh, chopped
1/2 tsp tumeric
1 pinch cayenne pepper
1/4 tsp cinnamon, ground
2 tsp lemon juice,, fresh salt to taste
DOUGH:
2 cup Gluten Free flour blend, sifted
6 tbsp vegetable oil
1 tsp salt water oil for frying
USE EITHER THE VEGETABLE OR MEAT FILLING,
Vegetable Filling: Heat a large frying pan and add the ghee,
potatoes, garlic, onion, and ginger. Cover and cook on low for 10
minutes, to sweat the potatoes down. Stir a few times. Don't brown.
Add the remaining ingredients and continue cooking, covered until
the potatoes and peas are tender, 5 minutes. Set aside to cool.
Meat Filling: Saute all ingredients until they are crumbly and most
of the liquid is absorbed. Set aside to cool.
Dough: Using a fork, blend the flour, oil and salt. Add the water and
knead to form smooth dough. Wrap in plastic and refrigerate for 1
hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for
1 minute to warm it (stretching is not necessary with gluten free flours).
This step is only to make it workable.
Cut in half. Cut each half into 12 pieces. Roll in 7" circles using
additional flour. Cut each circle in half. Roll sides together to
make a cone. Hold the cone in your hands, with the fingers wrapped
around it. Fill and seal with water into triangle.
Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.
1 tbsp coriander, fresh, chopped
1 pinch cayenne pepper
1/2 tsp tumeric
2 tsp lemon juice
1 cup peas, frozen, thawed salt to taste
MEAT FILLING:
1 tbsp ghee*
2 garlic cloves, peeled & minced
1 onion,yellow, medium, peeled & finely c
1/2 lb ground lamb, finely
1/2 lb ground beef, finely
1 tsp ginger, fresh, grated
2 tbsp garam masala (see recipe)
1 tbsp coriander, fresh, chopped
1/2 tsp tumeric
1 pinch cayenne pepper
1/4 tsp cinnamon, ground
2 tsp lemon juice,, fresh salt to taste
DOUGH:
2 cup Gluten Free flour blend, sifted
6 tbsp vegetable oil
1 tsp salt water oil for frying
USE EITHER THE VEGETABLE OR MEAT FILLING,
Vegetable Filling: Heat a large frying pan and add the ghee,
potatoes, garlic, onion, and ginger. Cover and cook on low for 10
minutes, to sweat the potatoes down. Stir a few times. Don't brown.
Add the remaining ingredients and continue cooking, covered until
the potatoes and peas are tender, 5 minutes. Set aside to cool.
Meat Filling: Saute all ingredients until they are crumbly and most
of the liquid is absorbed. Set aside to cool.
Dough: Using a fork, blend the flour, oil and salt. Add the water and
knead to form smooth dough. Wrap in plastic and refrigerate for 1
hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for
1 minute to warm it (stretching is not necessary with gluten free flours).
This step is only to make it workable.
Cut in half. Cut each half into 12 pieces. Roll in 7" circles using
additional flour. Cut each circle in half. Roll sides together to
make a cone. Hold the cone in your hands, with the fingers wrapped
around it. Fill and seal with water into triangle.
Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.
MAKES: 48 Samosas
No comments:
Post a Comment