Potato and Coriander Samosas
Pan-cooked waxy potatoes, sultana and peas, warmed with ginger and cumin, a South Asian starter. It comes to the table with yoghurt garnished with coriander.
ساعة و30 دقيقة · تكفي 24 شخصًا · متوسط
المكوّنات
Pastry
طريقة التحضير
ابدأ وضع الطهي- التحضير ساعة · الطهي 30 دقيقة · الإجمالي ساعة و30 دقيقة
- متوسط
- 1
Heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant.
- 2
Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender.
- 3
Add the sultanas, peas, coriander leaves and green onion and stir through. Set aside to cool.
- 4
Pastry:. Mix the flour, baking powder and salt in a large bowl- make a well in the centre.
- 5
Add the butter, yoghurt and 3/4 cup of water. Use a flat-bladed knife to bring the dough together.
- 6
Turn onto a lightly floured surface and form a smooth ball. Divide the dough into four pieces.
- 7
Roll out one piece until it is very thin. Use a 12cm (5in) diameter plate as a guide and cut six circles from the dough.
- 8
Place a generous tablespoon of filling into the centre of each pastry circle. Brush the edges with egg and fold the pastry to form a semi-circle.
- 9
Make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge.
- 10
Continue with the remaining pastry and filling. Heat the oil to 180C or until a bread cube browns in 15 seconds.
- 11
Add samosas two or three at a time and cook until golden. Serve with yoghurt garnished with coriander.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
