Samosa

En samosa är ett friterat degknyte med en fyllning som vanligtvis består av en kryddad blandning av köttfärs och/eller grönsaker, ofta potatis, linser, lök och ärtor. Samosan serveras ofta som förrätt med chutney. Den förekommer i flera länder och är populär i sydvästra och centrala Asien och i Afrika. Den vegetariska samosan är vanlig i norra Indien medan den köttfyllda samosan är vanligare i västra Indien.

Meat Samosa
PASTRY:
125g (4 oz) plain flour V4 teaspoon salt 25 g (1 oz)ghee or butter 2-3 tablespoons water
FILLING:
1 tablespoon oil
1 small onion, minced
1 clove garlic, crushed
1 green chilli, minced
1/2 teaspoon chilli powder
250g (8oz) minced beef
125g (4 oz) tomato, skinned and chopped
1 tablespoon chopped coriander
salt
oil for deep-frying
Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until the mixture resembles breadcrumbs. Add the water and knead thoroughly to a very smooth dough. Cover and chill while preparing the filling.
Heat the oil in a pan, add the onion and garlic and fry until golden. Add the chilli and chilli powder and fry for 3 minutes. Stir in the meat and cook until well browned. Add the tomato, coriander, and salt to taste and simmer gently for 20 minutes, until the meat is tender and the mixture is dry; skim off any fat. Stir well and cool slightly.
Divide the pastry into 8 pieces. Dust with flour and roll each piece into a thin round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal.
Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm.
Serves 4

Vegetable Samosa
PASTRY:
125g (4 oz) plain flour
1/4 teaspoon salt
25g (1 oz) ghee or butter
2-3 tablespoons water
FILLING:
1 tablespoon oil
1 teaspoon mustard seeds
1 small onion, minced
2 green chillies, minced
1/4 teaspoon turmeric
1 teaspoon finely chopped ginger
salt
125 g (4 oz) frozen peas
125g (4 oz) cooked potatoes, diced V2 tablespoon
chopped coriander
1 tablespoon lemon juice oil for deep-frying
Make the pastry as for Meat Samosa (opposite). Chill while preparing the filling.
Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop, then add the onion and fry until golden. Add the chillies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it starts sticking to the pan add 1/2 tablespoon water and stir well. Add the peas, stir well and cook for 2 minutes. Add the potatoes and coriander, stir well and cook for 1 minute. Stir in the lemon juice. Cool slightly.
Shape and cook as for Meat Samosa. Serve hot or warm.
Serves 4

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