somosa recipes

Samosa
Samosa is a well-known appetizer in Nepal and
India. It is made up of curried potato and peas
filled into pastries which is deep fried until
crispy. A green-spicy chutney is usually served
alongside the somasa. Yum!
Ingredient
Pastry dough
2 cup flour
1/2 cup melted butter or warm oil
1 cup chilled yogurt
1/2 teaspoon salt
Filling
2 cups diced potatoes, boiled and roughly
mashed
1/2 cup green peas
1/2 cup diced carrots, boiled
1 medium onion, finely chopped
1 tablespoon garlic, crushed
1 tablespoon ginger, crushed
3 fresh red chilies, julienned
1 tablespoon garam masala
1 tablespoon lemon juice
3 tablespoons cooking oil
Salt and Pepper to taste
2 tablespoon chopped cilantro
Instruction
Making the wrapping
In a large bowl, combine flour, oil/melted butter,
salt and a little water; crumble up thoroughly.
Knead the dough out until smooth texture has
been achieved. Cover with a moist cloth and let
stand for at least 25 minutes.
Make 1-inch balls from the dough mass. Keep
the balls covered with a wet towel at all times
during the preparation. Take a dough ball and
roll out into 3-inch paper-thin circles. With a
sharp knife dissect the circle in the middle to
form two semi-circles. Take one semi circle,
apply water along the straight rim. Make a small
cone by sealing the overlapping seams.
Making the filling
In a non-stick sauté pan, heat oil. Add onion and
fry until lightly browned. Add garlic, ginger, chili
and garam masala; fry for a minute or so. Add
mashed potatoes, green peas and diced carrots
followed by lemon juice, salt and pepper. Mix all
ingredients thoroughly. Cover and refrigerate
until used.
Put a tablespoon of the filling mixture into the
cone and press down the cone. Close in the
edges at the center. Repeat with the other balls.
Frying the samosa
In a deep frying pan, heat the oil in medium-low
temperature. Slowly deep-fry the samosas and
keep turning until it is crispy and golden brown.
Drain on kitchen towel when ready and serve hot
with chutney.