Indian Samosas (Meat or Vegetable)
You can choose meat filling or vegetable filling as each you like.
Yield
4 servingsPrep
15 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
ginger
fresh, grated |
|
| 3 | small |
cloves
|
*
|
| 1 | pound |
ground lamb
or ground beef |
|
| 2 | large |
onions
thinly sliced |
|
| 1 | tablespoon |
garam masala
add the masala after the curry is cooked by stirring it in before serving |
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | teaspoon |
salt
|
|
|
vegetable oil
as needed |
*
|
||
| For pastry | |||
| 2 | cups |
unbleached all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
canola oil
|
|
| ½ | cup |
water
|
|
| Vegetable filling | |||
| 3 | medium |
potatoes
|
|
| 2 |
carrots
|
*
|
|
| 1 | cup |
green peas
fresh |
|
| 1 | cup |
onions
finely chopped |
|
| 2 | teaspoons |
ginger
fresh, grated |
|
| 2 | large |
garlic cloves
crushed |
*
|
| ½ | teaspoon |
coriander seeds
crushed |
|
| 2 | tablespoons |
coriander
finely chopped |
|
| 2 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
ginger
fresh, grated |
|
| 3 | small |
cloves
|
*
|
| 453.6 | g |
ground lamb
or ground beef |
|
| 2 | large |
onions
thinly sliced |
|
| 15 | ml |
garam masala
add the masala after the curry is cooked by stirring it in before serving |
*
|
| 15 | ml |
curry powder
|
|
| 5 | ml |
salt
|
|
| 1 | x |
vegetable oil
as needed |
*
|
| For pastry: | |||
| 473 | ml |
unbleached all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 23 | ml |
canola oil
|
|
| 118 | ml |
water
|
|
| Vegetable filling: | |||
| 3 | medium |
potatoes
|
|
| 2 | each |
carrots
|
*
|
| 237 | ml |
green peas
fresh |
|
| 237 | ml |
onions
finely chopped |
|
| 1E+1 | ml |
ginger
fresh, grated |
|
| 2 | large |
garlic cloves
crushed |
*
|
| 2.5 | ml |
coriander seeds
crushed |
|
| 3E+1 | ml |
coriander
finely chopped |
|
| 1E+1 | ml |
lemon juice
|
|
Directions
Sift flour and salt together.
Make a well in the center of the mixture and quickly pour in oil and water.
Stir briskly until combined, gradually adding more water if necessary.
You should aim for a slightly moist dough that sticks together.
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.
To assemble samosa, break off pieces of dough (leaving what's left under the towel and shape into balls.
Roll each ball into a circle about 1/10 of an inch thick and 5 inches across.
Cut the circle in half.
In one side put filling, fold half of the half circle over to make a triangle.
Seal by brushing a bit of water along the edges and pinching it together with your finger.
Heat 2 inches oil in a skillet or pan to 375℉ (190℃).
Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.
MEAT FILLING:
Crush ginger and garlic.
Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently.
Add a bit of oil if meat is too lean to grease the pan.
When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.
VEGETABLE FILLING:
Peel potatoes or don't as you wish.
Boil potatoes and carrots until both are soft but still firm.
Cut into small cubes about ½ inch square.
In a separate pot, cook peas just until tender.
Meanwhile heat oil or butter until a test onion sputters upon contact with it.
Add onions, ginger, garlic and coriander and saute, 6 or 8 minutes, stirring constantly.
Mix in the lemon juice and the cooked vegetables, gently adding peas last.
Heat through then set aside until ready to fill pastry.
