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Indian Samosas (Meat or Vegetable)

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Recipe

You can choose meat filling or vegetable filling as each you like.

 

Yield

4 servings

Prep

15 min

Cook

40 min

Ready

70 min

Ingredients

Amount Measure Ingredient Features
2 teaspoons ginger
fresh, grated
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3 small cloves
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1 pound ground lamb
or ground beef
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2 large onions
thinly sliced
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1 tablespoon garam masala
add the masala after the curry is cooked by stirring it in before serving
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1 tablespoon curry powder
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1 teaspoon salt
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vegetable oil
as needed
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For pastry
2 cups unbleached all-purpose flour
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¾ teaspoon salt
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1 ½ tablespoons canola oil
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½ cup water
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Vegetable filling
3 medium potatoes
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2 carrots
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1 cup green peas
fresh
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1 cup onions
finely chopped
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2 teaspoons ginger
fresh, grated
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2 large garlic cloves
crushed
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½ teaspoon coriander seeds
crushed
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2 tablespoons coriander
finely chopped
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2 teaspoons lemon juice
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Ingredients

Amount Measure Ingredient Features
1E+1 ml ginger
fresh, grated
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3 small cloves
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453.6 g ground lamb
or ground beef
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2 large onions
thinly sliced
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15 ml garam masala
add the masala after the curry is cooked by stirring it in before serving
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15 ml curry powder
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5 ml salt
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1 x vegetable oil
as needed
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For pastry:
473 ml unbleached all-purpose flour
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3.8 ml salt
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23 ml canola oil
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118 ml water
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Vegetable filling:
3 medium potatoes
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2 each carrots
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237 ml green peas
fresh
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237 ml onions
finely chopped
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1E+1 ml ginger
fresh, grated
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2 large garlic cloves
crushed
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2.5 ml coriander seeds
crushed
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3E+1 ml coriander
finely chopped
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1E+1 ml lemon juice
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 78533% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 1224mg 51%
Total Carbohydrate 31g 31%
Dietary Fiber 9g 38%
Sugars g
Protein 80g
Vitamin A 111% Vitamin C 39%
Calcium 11% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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