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Samosa

A famous indian pastry with fillings.

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Samosa Pastry

 

Ingredients (A)

6 tablespoons

teaspoon

 

Ingredients (B)

2 tablespoons

200 grams

teaspoon

 

 

 

Water

Salt

 

 

Ghee

Flour

Ajowan

 

 

Method of making the Samosa Pastry:


1. Mix all the Ingredients (A) together in a bowl and stir it well..

2. Then add in the Ingredients (B), into the bowl and make it into soft pliable dough.

3. Keep the dough for minimum 10 minutes, untouched in a plastic bag.

Ingredients of Samosa Stuffing

 

As necessary

 

Ingredients (A)

1 piece

2 pieces

1 piece

2 pieces

 

Ingredients (B)

1 sprig

150 grams

 

Ingredients (C)

teaspoon
1 teaspoon

 

Ingredients (D)

1 tablespoon

tablespoon

cup

 

Ingredients (E)

200 grams

 

Ingredients (F)

cube

 

Ingredients (G)

1 piece

20 grams

20 grams

20 grams

As necessary

 

 

Cooking Oil

 

 

Cinnamon Stick

Cardamom Seed

Star Anis

Cloves

 

 

Curry Leaves

Onion (chopped)

 

 

Ginger (paste)

Garlic (paste)

 

 

Meat Curry Powder

Chilli Powder

Water (mix with the curry powder above)

 

 

Potatoes

 

 

Vegetable Stock

 

 

Green chilli (chopped)

Red Capsicum

Green Capsicum

Green Peas

Salt

 

 

Method of making the Samosa Stuffing:

 

1. Cook Ingredients (E) until soft and peel it and cut it into small pieces and leaves it aside.

2. Heat the oil in a frying pan and add in the Ingredients (A), and fry it till fragrant.

3. Then add in the Ingredients (B) and fry it for 2 minutes.

4. Then add in Ingredients (C) after few seconds then add in the Ingredients (D), and reduce the flame and fry it till fragrant and oily.

5.Once the masala is done.

6. Add in the Ingredients (E & F), then stir it well with the masala and add in Ingredients (G) and stir well and add in salt if necessary.

7.Then remove the herbs and let the samosa stuffing to cool.

 

Method of making the Samosa:

 

1. Roll the dough into a sausage shape and cut it into 8 to 10 pieces.

2. Apply a little dry flour to each ball when rolling into a round shape.

3. Cut each circle into two and lightly dampen the edges of each semicircle with water.

4. Then fill in the cone with stuffing and close it after applying little water at the edges.
5. Heat the oil in a frying pan in medium flame. Oil should be deep enough to fry the samosa completely.

6. Add in the samosa and swirl it in the oil until crisp and golden brown.
7. Drain it on an absorbent paper.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Samosa.