SPICED POTATO-STUFFED PASTRIES: SAMOSAS RECIPE | FOOD NETWORK
This dough has a wonderful taste and texture and it's very easy to work with.
Provided by Food Network
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 18 samosas
Number Of Ingredients 19
Steps:
- 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.
LAMB TIKKA SAMOSAS RECIPE - BBC GOOD FOOD
These Indian pastry parcels are freezable, so make a batch and keep some for a rainy day. Serve with cooling raita and crisp salad
Provided by Good Food team
Categories Main course
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Makes 6
Number Of Ingredients 10
Steps:
- In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.
- Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.
- To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.
Nutrition Facts : Calories 438 calories, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.7 milligram of sodium
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THE BEST SAMOSAS RECIPE - FOOD NETWORK
As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic Indian aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.
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Reviews 4.7
Total Time 2 hours 40 minutes
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Reviews 4.7
Total Time 2 hours 40 minutes
Cuisine indian
- Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups
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LAMB TIKKA SAMOSAS RECIPE - BBC GOOD FOOD
These Indian pastry parcels are freezable, so make a batch and keep some for a rainy day. Serve with cooling raita and crisp salad
From bbcgoodfood.com
Total Time 25 minutes
Category Main course
Cuisine Indian
Calories 438 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Main course
Cuisine Indian
Calories 438 calories per serving
- To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.
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THE BEST SAMOSAS RECIPE - FOOD NETWORK
As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic Indian aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 40 minutes
Cuisine indian
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Reviews 4.7
Total Time 2 hours 40 minutes
Cuisine indian
- Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups
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Baked samosas are a healthier alternative to the fried versions you find in most Indian takeaways - Manju Mahli’s spicy vegetarian version makes a stunning starter or snack.
Each serving provides 133kcal, 4g protein, 21g carbohydrate (of which 2g sugars), 3g fat (of which 0.5g saturates), 4g fibre and 0.4g salt.
From bbc.co.uk
Reviews 2.3
Cuisine Indian
Calories 133kcal per serving
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Reviews 2.3
Cuisine Indian
Calories 133kcal per serving
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