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13 December 2012,02:01 by
Ponmathi Srilekha.S

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VEGETABLE-STUFFED PASTRY

Serves :
8

Preparation Time :
25 minutes

Cooking Time :
35 minutes

Preparation Method :

  • The Pastry: Sift the flour and salt in a bowl, add the whole spice. Rub the butter or ghee into the flour until it resembles fine breadcrumbs.
  • Slowly pour in the measured water and combine to form a smooth dough ball. Knead, cover and allow it to rest for an hour at room temperature.
  • The Filling: Heat the butter in a heavy-based shallow pan o medium heat and saute the onion until light brown.
  • Add the ginger, garlic, potatoes, ground spices, salt and pepper, fry for about 3-5 minutes before adding the peas and lemon juice.
  • Cover and cook, stirring for about 5-7 minutes or until the potato mixture turns soft. Mix in the fresh coriander. Cool the mixture and divide into 16-20 equal portions.
  • Knead the rested dough again for 5 minutes and divide into 8-10 equal balls. Cover the dough balls with a damp cloth.
  • Roll out one dough ball on a floured surface to disc and cut in half.
  • Take one half of the circle and moisten the straight edge with water then fold into a cone shape overlapping the moistened straight edge by ¼ inch. Press to seal well.
  • Open the mouth of the cone and insert one portion of the filling. Seal the samosa mouth by moistening and pressing the edges together firmly.
  • Make the second samosa from the other half-circle in the same manner and place on a lightly floured tray. Repeat, using the rest of the dough and filling.
  • Heat the oil in a saucepan. Fry the samosas in batches until light brown on both sides. Remove with a slotted spoon and drain on kitchen paper.

INGREDIENTS

The Pastry

  • 125 grams plain flour
  • ¼ teaspoon salt
  • 50 grams unsalted butter or ghee
  • 50 ml warm water

The Filling

  • 2 tablespoons unsalted butter or ghee
  • 90 grams onion, finely sliced
  • 2-3 garlic cloves, crushed
  • 1 inch ginger, grated
  • 225 grams potatoes cut into 1 inch cubes
  • 4 tablespoon frozen peas
  • 1 teaspoon lemon juice
  • 4 tablespoons finely chopped fresh coriander
  • Salt and ground black pepper, to taste
  • Cooking oil, for deep frying
  • ½ teaspoon cumin seeds

Ground Spices

  • ¾ teaspoon chilli powder
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • ¾ teaspoon garam masala
  • ¼ teaspoon turmeric

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