How do l make Samosas?

Question

How do l make Samosas?

Answer 1

You type "Samosas" in to Google then pick one of the results and follow the instructions.

Answer 2

like the girl scout cookies?

or am i missing something..? haha ohh well

Answer 3

Here is a recipe for you ....... = )

Samosas

Dough:

3/4 teaspoon salt

2 1/4 cups self-rising flour

6 tablespoons (3/4 stick) butter, cut in small pieces

9 tablespoons water

Filling:

1 1/2 pounds potatoes, peeled and cut into chunks

1 cup fresh or frozen mixed peas, corn, and carrots

1 cup lamb

2 tablespoons vegetable oil

1 medium onion, chopped

1 teaspoon finely chopped garlic

1 1/2 teaspoons finely chopped fresh ginger

1/2 habenero chile, minced

1/2 teaspoon garam masala spice blend

1/2 teaspoon turmeric

1 teaspoon red chile powder

1 1/2 teaspoons salt

1/2 lemon, juiced

2 tablespoons chopped fresh coriander leaves

Vegetable oil, for frying

To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.

To make the filling: Boil the potatoes until tender. Drain and set aside.

If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.

Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.

In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.

To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.

Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.

Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

Answer 4

Ingredients

4 large white potatoes, boiled, peeled and mashed

1/2 cup boiled and drained green peas

1 1/2 tsp cumin seeds

1 tsp amchoor(mango powder)

1 tsp red chilli powder

1/2 tsp saunf(fennel)powder

1/2 tsp garam masala powder

1 tablespoon chopped cashewnuts

Salt to taste

3 cups maida(all purpose flour)

1/2 cup maida, for rolling out

1 tablespoon heated ghee or oil

Oil for deep frying the samosas

1 tablespoon ghee(clarified butter) for the stuffing

1 small bowl of cold water

Method

Heat the ghee for the stuffing and add the cumin seeds and

cashewnuts.

When the seeds splutter add the dry powders and fry for 10

seconds.

Add the mashed potatoes and green peas and mix well.

Mix in salt to taste.

Fry on a low flame for about 10 minutes.

Set aside.

Prepare the cover for the samosa by combining

the maida, hot ghee or oil and salt to taste.

Add enough water and knead the dough.

Set aside for about 10 minutes.

Divide the dough into round portions.

Take each portion and coat it with some maida so that

it does not stick to your hands.

Roll it into a not too thin perfect round.

With a pizza cutter, make 2 semi circles with the round.

Take one half circle. Dip your index finger into the cold water

and apply it to the straight edge of the semi circle.

Now hold the semicircle in your hand.

Fold the straight edge , bringing together the watered edges.

Seal the watered edges.

You should now have a small triangular maida pocket.

Stuff it with the potato mixture and now water-seal the

upper edges.

Repeat for the rest of the dough.

Deep fry in oil till golden brown and serve

with mint chutney.

Do not overheat the oil, since this will cook only the

outer maida covering and the inner layer will remain

ncooked even if the samosa has turned dark brown

on the outside.

Hope this helped=) Good luck!