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| Samoosa (Small Savory Pastries) Recipe |
Category: Appetizers
Rating:
4.11
Servings: 32
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Ingredients
1 pastry
1 1/2 cup all-purpose flour
3/4 teaspoon salt
1 tablespoon oil or ghee (clarified
1 butter)
1/2 cup warm water
1 filling
1 tablespoon oil or ghee
1 clove garlic -- finely
1 chopped
1 teaspoon fresh ginger root -- finely
1 chopped
2 medium onions -- finely chopped
2 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
8 oz steak or lamb -- minced
1/2 cup hot water
1 teaspoon garam masala
2 tablespoon fresh mint or coriander
1 leaves -- chopped
1 oil for frying
Directions: How to Cook Samoosa (Small Savory Pastries)
Pastry: Sift flour and salt into a bowl, add oil and warm water and mix thoroughly, until ingredients are combined. (Add a little more water if necessary to combine ingredients.) Knead for about 10 minutes or until dough is elastic. Cover with plastic wrap and set aside while preparing filling. Filling: Heat oil in a saucepan and fry garlic, ginger and half the onion until onion is soft. Add curry powder, salt and vinegar, mix well. Add minced steak and fry over a high heat, stirring constantly until meat changes color. Turn heat down and add hot water. Cover pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped mint or coriander, remove from heat and allow to cool. Mix in reserved chopped onion. Take small pieces of dough, shape into balls and on a lightly floured board roll each one thinly to a circle, the size of a saucer. Cut each circle in half. fPut a teaspoon of filling on one side of each half circle and brush edges with water. Fold dough over and press edges together firmly. You will now have triangular shaped samoosas. When they are all made, heat oil in a deep pan and deep fry a few at a time until golden brown on both sides. Drain on absorbent paper and serve hot. NOTE: Both samoosa and singara can be made using spring roll wrappers. Cut into 2 1/2 inch strips the length of the pastry. Put a teaspoon of filling at one end and fold the pastry over diagonally, then fold again and again, still keeping a triangular shape. Moisten end of strip with water or beaten egg and press lightly.
Recipe By : The Complete Asian Cookbook
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Related Recipes:
Recent comments on this recipe:
 | | D Brown writes:
Is the pastry dough similar to flaky pastry or similar to Phylo Pastry or
similar to short crust pastry. We can buy ready made rolls in the freezer
section at the super market. If it is similar, I would prefer to buy the
ready made pastry and then just follow instructions after that. I do not
want to do this if it is completely different type of pastry/dough. Please
reply to me. traveldt@bellsouth.net
Posted on 28 Mar 2008, 19:12 ET
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| Kurt writes:
There is something wrong with the ingredients. Look at them again..
What is:
1 filling
1 chopped
1 chopped
1 leaves -- chopped
Posted on 23 Nov 2008, 07:26 ET
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| zana writes:
Yeah i had just noticed that. What exactly is '1 chopped'?
Posted on 10 Dec 2008, 17:26 ET
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| denise writes:
1 chopped, 1 pastry, 1 filling etc is a typo. Quite simple 2 spot and
ignore. And I doubt the pastry is similar 2 puff, phyllo OR short-crust
pastry, as it is very thin and doesn't increase in volume wen fried.
Posted on 13 Jan 2009, 01:34 ET
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| Pregi writes:
chopped
chopped
and
Leaves chopped
Simply belong to the line above it Like this:
1 pastry
1 1/2 cup all-purpose flour
3/4 teaspoon salt
1 tablespoon oil or ghee (clarified
1 butter)
1/2 cup warm water
1 filling
1 tablespoon oil or ghee
1 clove garlic -- finely chopped
1 teaspoon fresh ginger root finely chopped
2 medium onions -- finely chopped
2 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
8 oz steak or lamb -- minced
1/2 cup hot water
1 teaspoon garam masala
2 tablespoon fresh mint or
coriander leaves -- chopped
1 oil for frying
Posted on 22 Jan 2009, 07:32 ET
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| PRECIOUS writes:
THIS IS HOW THE RECIPE SHOULD APPEAR. ITS JUST THAT THE WORDS CHOPPED
ROLLED OVER ONTO THE NEXT LINE. OTHERWISE THERE IS NOTHING WRONG WITH THE
RECIPE. IT IS CORRECT
PASTRY
1 1/2 cup all-purpose flour
3/4 teaspoon salt
1 tablespoon oil or ghee (clarified butter)
1/2 cup warm water
FILLING
1 tablespoon oil or ghee
1 clove garlic -- finely chopped
1 teaspoon fresh ginger root -- finely chopped
2 medium onions -- finely chopped
2 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
8 oz steak or lamb -- minced
1/2 cup hot water
1 teaspoon garam masala
2 tablespoon fresh mint or coriander
1 leaves -- chopped
1 oil for frying
Directions: How to Cook Samoosa (Small Savory Pastries)
Pastry: Sift flour and salt into a bowl, add oil and warm water and mix
thoroughly, until ingredients are combined. (Add a little more water if
necessary to combine ingredients.) Knead for about 10 minutes or until
dough is elastic. Cover with plastic wrap and set aside while preparing
filling.
Filling: Heat oil in a saucepan and fry garlic, ginger and half the onion
until onion is soft. Add curry powder, salt and vinegar, mix well. Add
minced steak and fry over a high heat, stirring constantly until meat
changes color. Turn heat down and add hot water. Cover pan and cook until
meat is tender and all the liquid has been absorbed. Towards end of
cooking, stir frequently to prevent meat from sticking to base of pan.
Sprinkle with garam masala and chopped mint or coriander, remove from heat
and allow to cool. Mix in reserved chopped onion. Take small pieces of
dough, shape into balls and on a lightly floured board roll each one thinly
to a circle, the size of a saucer. Cut each circle in half. fPut a teaspoon
of filling on one side of each half circle and brush edges with water. Fold
dough over and press edges together firmly. You will now have triangular
shaped samoosas. When they are all made, heat oil in a deep pan and deep
fry a few at a time until golden brown on both sides. Drain on absorbent
paper and serve hot.
NOTE: Both samoosa and singara can be made using spring roll wrappers. Cut
into 2 1/2 inch strips the length of the pastry. Put a teaspoon of filling
at one end and fold the pastry over diagonally, then fold again and again,
still keeping a triangular shape. Moisten end of strip with water or beaten
egg and press lightly.
Posted on 27 Feb 2009, 21:25 ET
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| sana writes:
the recipe is quite simple and easy to do.thanks!
Posted on 01 Dec 2009, 00:02 ET
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| Blessing writes:
Its only a typing or printing error but the recipe is easy to follow and
the samoosas are delicious
Posted on 25 Aug 2010, 02:16 ET
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| phillipa writes:
yes this recipe is very easy to follow and delicious too :)
Posted on 18 Oct 2010, 07:19 ET
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