16 novembre 2007

Indian samosa


    I would like to thank Natalie bridjete for her encouragement and her sweet words. I'm sorry i was busy. This is the authentic samosa recipe. I have recently been in an indian restaurant and i tried samosa. It tastes the same.

For the Pastry:

  • 1 1/2 cups all purpose Flour
  • 1/4 cup oil
  • 1/8 cup water
  • 1 teaspoon Salt
  • 1/4 teaspoon Red Chili powder 

For the filling:

  • 4 medium Potatoes, boiled and mashed coarsely
  • 1/2 cup green Peas, cooked
  • 1/2 cup cubed Carrots, boiled
  • 1/2 tsp Garam Masala(Indian spices)
  • 1/4 tsp Pepper
  • 1 teaspoon Salt
  • 1/4 tsp Red chili powder(hrour yabss)
  • 1/2 tsp Cumin powder
  • 3 Tablespoons Oil
  • 1 finely chopped Green Chili(flfla soudaniya)
  • 1 teaspoon lemon juice
  • Oil for frying
	First make the filling. Heat oil and season it with finely chopped green chilies.
Then add the mashed potatoes and the peas.
Now put in all the masalas like the gar
am maslala, pepper, red chili powder, and
cumin powder.
Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well.
Then remove and keep aside. Let it cool. 
Now make the pastry. Mix the flour, water, oil, salt and red chili

powder to make stiff dough. Set aside for about 10 minutes.
To put the Samosa together.
Cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts of the
pastry dough.
Roll it out into a round about 6 to 8 inches in diameter.
Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in
Then take one semi circle and fold it in a shape of cone. 
Stuff about a table spoon of the potatoes-peas mixture in that cone and seal the
edge with a drop of water on your finger and press the edges together.
Make all the Samosas this way. Keep both the samosa and dough covered with
a towel. 
Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes
turning once after 1 minute or Fry the samosa to a rich golden brown. 

Do not overheat the oil, since this will cook only the outer covering and the
inner layer will remain uncooked even if the samosa has turned dark brown on
the outside.
Makes 8 samosas.



Posté par flower63 à 17:24 - - Commentaires [5] - Permalien [#]

Commentaires sur Indian samosa

  • merci pour ton message sur mon blog!!!!

    dis moi pourquoi ta recettede samossa est écrite en anglais?
    je parle anglais mais je trouve ça dommage car je suis sure que beaucoup voudront profiter de ta rectte; d'autant plus que tes fotos donnent envie


    Posté par jihène, 18 novembre 2007 à 16:06 | | Répondre
  • I wrote it in english because Nataliebrigette is american. If you want i can translate.

    Posté par Flower63, 18 novembre 2007 à 19:37 | | Répondre
  • I love it !!!!

    Thank you for the recipe. I love it, I love it, I love it !!!!

    Posté par nataliebridjete, 19 novembre 2007 à 18:07 | | Répondre
  • Salam
    je visite ton site et il y a beaucoup de jolie chose ... miam miam par contre j'aimerais bien avoir ta recette en français stp .

    Merci et bonne continuation

    Posté par Fatéma, 08 octobre 2008 à 16:05 | | Répondre
  • elles sont bien et bonnes tes recettes , ttes mes felicitations ,bon courage !

    Posté par rima, 22 janvier 2009 à 02:59 | | Répondre
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