Samosa
Samosa
Ingredients
- 1 1/2 cups (375 ml) flour
- 1/2 teaspoon (2.5 ml) salt
- 2 tablespoons (30 ml) ghee
- 1/2 cup (125 ml) boiling water, approximately
- 1 onion, chopped
- 3 tablespoons (45 ml) vegetable oil
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) lemon juice
- 2 teaspoons (10 ml) fresh ginger, grated
- 2 teaspoons (10 ml) medium curry powder
- 1/4 cup (60 ml) water
- 1 teaspoon (5 ml) salt
- Cayenne pepper, to taste
- 1 1/4 lb (600g) potatoes, peeled and diced, boiled and cooled
- 2 tablespoons (30 ml) fresh cilantro, chopped
- Vegetable oil, for frying
Instructions
- In a bowl, combine the flour, salt and melted butter. Work with your hands to blend well. Add just enough water to make a smooth dough. Place the dough in a plastic bag and let stand for 45 minutes at room temperature.
- In a skillet, brown the onion in the oil. Add the garlic, lemon juice, ginger, curry powder, water, salt and Cayenne pepper. Cook for 2 to 3 minutes.
- Add the potatoes and cilantro. Stir gently. Adjust the seasoning. Keep in the refrigerator.
- Preheat the oil in the deep fryer to the highest temperature.
- Divide the dough into 5 pieces. On a floured work surface, roll each piece into a 15-cm (6-inch) circle. Cut each circle in half. Brush around the perimeter of each half-circle with water. Roll each on itself to form a cone. Place 45 ml (3 tablespoons) of filling inside each cone and seal by pressing with you fingers. Fry the samosas two at a time, for 2 minutes each side. Drain on paper towels. Serve hot as a starter.
Samosa