SAMOSAS
DOUGH:
2 cups / 250 g AP flour
1 tsp salt
1/3 cup /300g cold water
4 TB vegetable oil
MAKE DOUGH:
Sift the flour and salt together in a bowl.
Pour in the cold water and oil, then mix with a fork until the flour has absorbed the liquid.
Start to knead: take dough bits together with your hands, then transfer to a wooden board or a counter surface.
Knead for 3-4 minutes until the dough is smooth and soft
!! DO NOT OVERWORK !!
Then form the dough into two balls, wrap each tightly in plastic wrap and refrigerate for one hour.
FILLING
11 oz (300 g) russet potatoes peeled and diced
1 TB oil for frying
1 onion chopped
2 garlic cloves minced
2 tsp ginger grated
1 TB "curry powder"
Rani Chat Masala is what i am using but garam masala ok
1 tsp cumin ground
1 tsp paprika powder
1 tsp turmeric
1/2 cup (80 g) peas frozen and thawed
1 tsp salt or to taste
MAKE/BAKE 400F 20 minutes
can air fry as well
Place the diced potatoes in a pot of salted water.
Bring to a boil and cook for about 10 minutes, or until fork-tender.
Drain and spread out on a baking sheet to dry better.
Once cooled slightly and dryer, mash thoroughly with a fork or potato ricer.
Set aside to cool completely.
Time to develop the herbs and spices.
In a large pan, heat one tbsp of oil.
Add the onions and sauté for 2-3 minutes until lightly browned.
Add the garlic, ginger, curry powder, cumin, paprika powder, and turmeric. Sauté for another 30 seconds to develop flavors.
Set aside.
Once the potatoes have cooled to room temperature, add in the onion mixture, and thawed peas.
Sprinkle salt and to taste, stir to combine, and set aside.
FOLD TIME
It is very important not to dry the dough out, keep the dough in the plastic wrap or a damp tea towel.
Divide it into 8 pieces and form each piece into a ball.
Work with one small dough ball at a time and cover the rest with a damp cloth to prevent it from drying out.
On a lightly floured work surface, roll out one small dough ball to a 6-inch circle.
Cut it in half to form two half-moon shapes.
Each moon half of the circle will be one samosa.
Take around 2 TB of the filling and press it together to form a triangle shape.
Then place it onto the half-moon dough shaped dough.
Brush the outer edges with water, then fold one side of the dough over and around the filling to create a triangle/cone shape.
Pinch the edges together, make sure your samosas are well sealed. Place on to a parchment lined baking sheet being mindful of spacing between the samosas to prevent them sticking together and continue making more.
BAKE:
400F 20 minutes or until golden brown and crispy
NOTE:
Uncooked samosas can be frozen for later.
Uncooked samosas can be frozen for later.
Arrange them in a single layer with space between each other,
freeze for 1-2 hours.
Once frozen, you can place them into a freezer bag.
To serve, deep-fry in hot oil as instructed and do not defrost - higher oil temp needed because their frozen.
Or bake in the oven 400F 20ish minutes or until golden brown and crispy.
VEGAN RAITA WITH COCNUT YOGURT
1/2 cup coconut yogurt
1/2 medium cucumber unpeeled and large dice
1/4 - 1/2 sweet onion minced
1 green chili - jalapeno / serrano
2 garlic cloves pressed/grated/ minced
1/2 tsp ginger grated
1/3 cup fresh cilantro or parsley finely minced
(note: use parsley for Carmela)
1 handful fresh mint finely small chop
1/3 tsp ground cumin
1-2 tbsp lime or lemon juice
1 tsp salt or to taste
MAKE
Grate or hand mince all the veggies and herbs.
Prep the cashews in it the soaking liquid and blend fluffy.
Add in the spices, blend to combine.
Next add the veggies to combine. (i am looking to have texture from the veggies.)
Add lemon juice and salt to taste
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