Samosa Selection
Submitted by brianjwood on November 21, 2002 at 6:29 am

DESCRIPTION
Samosa Selection

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A selection of savoury appetisers. Experiment with the filling, they waill work with anything, even sweet contents!
Cheers, Brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Samosas
Categories: Appetizers
Yield: 1 Servings

----- VEGETABLE FILLING ==============
4 T Ghee*
1 lb Potatoes,peeled & diced in
-1/4" dice
2 Garlic cloves,peeled &
-minced
1 c Onion,yellow,peeled &
-finely,Chopped
1 t Ginger,fresh,grated
2 t Garam Masala (see recipe)
1 T Coriander,fresh,chopped
1 pn Cayenne pepper
1/2 t Tumeric
2 t Lemon juice
1 c Peas,frozen,thawed
-salt,To Taste
----- MEAT FILLING ===================
1 T Ghee*
2 Garlic cloves,peeled &
-minced
1 Onion,yellow,medium, peeled
-& finely,Chopped
1/2 lb Ground lamb,finely
1/2 lb Ground beef,finely
1 t Ginger,fresh,grated
2 T Garam Masala (see recipe)
1 T Coriander,fresh,chopped
1/2 t Tumeric
1 pn Cayenne pepper
1/4 t Cinnamon,ground
2 t Lemon juice,,fresh
-salt,To Taste
----- DOUGH ==========================
2 c Flour,all purpose sifted
6 T Vegetable oil
1 t Salt
1/2 c -water
-oil for frying

*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids on the bottom of the pan are browned but not burned. Turn it off and allow it to cool a bit and separate. Strain it through several layers of cheesecloth. Seal in plastic containers. It will keep several
weeks in the fridge.

USE EITHER THE VEGETABLE OR MEAT FILLING, Vegetable Filling: Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown. Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender, 5 minutes. Set aside to cool.

Meat Filling: Saute all ingredients until they are crumbly and most of the liquid is absorbed. Set aside to cool.

Dough: Using a fork, blend the flour, oil and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7" circles using additional flour. Cut each circle in half. Roll sides together to make a cone. Hold the cone in your hands, with the fingers wrapped around it. Fill and seal with water into triangle.
Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.
MAKES: 48 Samosas

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Samosas (Jaffrey)
Categories: Appetizers,Indian,Vegetarian
Yield: 10 Servings

2 c Whole wheat flour
3 T Vegetable oil
1/2 t Salt
Vegetable oil to deep fry
7 md potatoes,Boiled
10 T Vegetable oil
1/8 t Asafetida
1 t Whole fennel seeds
1 t Whole cumin seeds
1 t Whole black mustard seeds
12 Whole fenugreek seeds
3 Whole red chilies,Dried
1/2 t Turmeric
1 1/2 t Salt
1 T Lemon juice

To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt & mix. Add 1 cup of water a little at a time until you have a firm dough. Knead the dough well for 10 minutes or until the dough is elasticy & smooth. Form in to a ball, brush with a little oil, cover with a damp towel & set aside.

To make the filling:

Boil the potatoes & let them cool. You may peel them if you like, I choose not to. Dice them into bite-sized pieces.

In a wok or very large skillet, heat oil over medium heat. When very hot, drop in the asafetida. 5 seconds later, add the fennel & cumin seeds. A few seconds later add in rapid succession the mustard seeds & fenugreek. As they begin to change colour & pop, add the chilies. As soon as the chilies swell & darken, add the potatoes, turmeric & salt. Fry gently, carefully turning the potatoes so as not to break them. Fry for 15 to 20 minutes until the potatoes are unevenly browned. Add lemon juice & mix well. Check the salt. Remove potatoes
from the wok, place in a serving dish & crush coarsely with the back of a slotted spoon.

Divide the dough into 28 to 30 equal balls. Flatten each ball & roll it out on a floured surface until it is approximately 4 inches in diameter. Cut each round in half.

Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped in water. Form a wide cone with the semi-circle, using the moist section to overlap 1/4 inch & hold it closed. Fill samosa 3/4 full with stuffing. Moisten the inside edges of the opening & press it shut. Seal this end by pressing down on it with a fork as you would a pie crust. Do all the samosas this way, keeping them moist in a plastic wrap or under a damp towel until you are ready to fry. (I find that I save a lot of time & anguish by frying them as I go).

Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or 4 samosas, be careful not to overcrowd. Fry until the samosas are brown on all sides, about 2 or 3 minutes. Remove with a slotted spoon & drain on paper towels. Repeat until you have 60 samosas. The oil should be hot, but do not use a high heat otherwise they will burn.

Serve samosas hot with a sweet chutney or tamarind paste. They can be frozen & re-heated in a 300F oven.

Madhur Jaffrey, "An Invitation to Indian Cooking"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Samosas #3
Categories: Indian,Appetizers
Yield: 16 Servings

1/2 lb Very lean beef,Ground
1/2 Medium onion,chopped
1/2 1 in fresh ginger root
6 Cloves garlic
1/2 t Cumin seed
1/2 t Salt (optional)
1 t Chili powder
1/2 1 in cinnamon stick
1 Cardamom seed (optional)
1 c Water
1/3 c Ciliantro leaves,chopped
2 c All-purpose flour
2 T Vegetable shortening
10 T Water approximately
2 t Liquid egg substitute

For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender.

Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Cook until beef is browned. Add 1 cup water and cook until water evaporates. Add coriander leaves and stir to mix.

For pastry: Cut shortening into flour until it resembles coarse meal. Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you can form it into a stiff dough. Shape dough into ball and cut into 8 equal pieces. Shape each piece
into a ball and roll on lightly floured board into a 6-inch flat
circle. Cut circle in half. Place a scant 1 tablespoon of filling on each half. Moisten edges of pastry with water. Fold and pinch edges together. Brush lightly with egg substitute for golden brown pastry. Bake at 425 degree for 20 to 25 minutes or until golden brown.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Samosas (Frugal)
Categories: Indian,Snacks,Appetizers
Yield: 1 Servings

----- VEGETABLE FILLING ==============
4 T Ghee*
1 lb Potatoes,peeled & diced in
-1/4" dice
2 Garlic cloves,peeled &
-minced
1 c Onion,yellow,peeled &
-finely,Chopped
1 t Ginger,fresh,grated
2 t Garam Masala (see recipe)
1 T Coriander,fresh,chopped
1 pn Cayenne pepper
1/2 t Tumeric
2 t Lemon juice
1 c Peas,frozen,thawed
-salt,To Taste
----- MEAT FILLING ===================
1 T Ghee*
2 Garlic cloves,peeled &
-minced
1 Onion,yellow,medium, peeled
-& finely,Chopped
1/2 lb Ground lamb,finely
1/2 lb Ground beef,finely
1 t Ginger,fresh,grated
2 T Garam Masala (see recipe)
1 T Coriander,fresh,chopped
1/2 t Tumeric
1 pn Cayenne pepper
1/4 t Cinnamon,ground
2 t Lemon juice,,fresh
-salt,To Taste
----- DOUGH ==========================
2 c Flour,all purpose sifted
6 T Vegetable oil
1 t Salt
1/2 c -water
-oil for frying

*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids on the bottom of the pan are browned but not burned. Turn it off and allow it to cool a bit and separate. Strain it through several layers of cheesecloth. Seal in plastic containers. It will keep several
weeks in the fridge.

USE EITHER THE VEGETABLE OR MEAT FILLING, Vegetable Filling: Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown. Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender, 5 minutes. Set aside to cool.

Meat Filling: Saute all ingredients until they are crumbly amd most of the liquid is absorbed. Set aside to cool.

Dough: Using a fork, blend the flour, oil and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7" circles using additional flour. Cut each circle in half. Roll sides together to make a cone. Hold the cone in your hands, with the fingers wrapped around it. Fill and seal with water into triangle. Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.

MAKES: 48 Samosas

Source: _The Frugal Gourmet on Our Immigrant Ancestors_