INDIAN SAMOSA WRAPS RECIPE - FOOD.COM
From: http://www.thehealthseekerskitchen.com/2011/02/indian-samosa-wrap.html I had purchased Amy's Indian Samosa Wraps from the frozen section at Whole Foods and knew I could create these in my own kitchen. Amy's Samosa Wraps were half the size of mine with more than double the fat. I made my own whole wheat tortillas which were a blend between a tortilla and naan bread.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a large skillet add 1/2 tablespoons olive oil. Add garlic and cook for 30 seconds stirring constantly. Add potatoes, onion and carrots and cook for 10 minutes, stirring as needed.
- Add 1 cup vegetable broth, sun-dried tomato, jalapeno, peas, salt, seasonings and lemon juice.
- Cover and let simmer until all liquid has been absorbed. Use a potato masher to mash your potato mixture somewhat. Leave some chunks.
- Divide mixture into 4 parts and put each part on each of the 4 tortillas. Roll by bringing in the sides of the tortilla and rolling. Warm if needed before serving. Slice in half and serve with spinach salad and orange slices.
- Whole Wheat Tortillas.
- Mix together the flour, baking powder and salt. Work in Earth Balance Butter with a hand pastry blender.
- Slowly add warm coconut milk. Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth for 30 minutes. This stage is very important.
- After the dough has rested, divide into 4 equal parts. Make each section into a ball and roll out to about a 10" - 12" circle.
- Heat griddle to high. Add first tortilla. Flip after a minute. Push tortilla down with spatula to produce air pockets. Keep moving spatula around the tortilla to produce more air pockets. Flip tortilla and continue with process until tortilla is lightly browned in a few areas of tortilla. If desired you can brush tortilla lightly with Earth Balance Butter on one side.
- Store tortillas under damp cloth until ready for use.
Nutrition Facts : Calories 513.8, FatContent 16, SaturatedFatContent 11.3, CholesterolContent 0, SodiumContent 1251.3, CarbohydrateContent 85, FiberContent 13.6, SugarContent 6, ProteinContent 15.1
SAMOSA WRAPPING WITH NOORBANU NIMJI – SAVOUR IT ALL
Samosas are an all-time favourite Indian snack and Noorbanu’s recipe is famous for its taste and texture. Each bite starts with an assertive crunch—derived from the inventive use of spring roll wrappers instead of traditional samosa dough—and finishes with the well-balanced spicing that is the trademark of a great Indian cook. Tips:Stock up on spring roll wrappers and keep them in your freezer to pull out and thaw in the fridge overnight (or for a few hours on the counter) when you want to make a batch.Make your meat filling a day ahead – you’ll be glad you broke up the work involved in this recipe.Keep all of the pastry—after cutting and separating it—covered in between damp kitchen cloths. Otherwise, it will dry out too quickly to work with.Gather a friend to help.Reward yourselves by frying up a few of these delectable treats before you tuck the batch into the freezer for future use.
Provided by Karen Anderson
Total Time 2 hours 20 minutes
Prep Time 2 hours
Cook Time 20 minutes
Yield 36
Number Of Ingredients 1
Steps:
- For the meat filling:
- 1. Put the ground beef in a colander and remove any visible blood from the exterior of the meat by rinsing it briefly under cold running water (removing visible blood helps achieve a fine crumbled texture and a more enjoyable samosa filling).
- 2. Heat a large fry pan on medium heat and add the ground beef with the 4 tablespoons of water.
- 3. Stir continuously, breaking up the meat, until evenly browned and finely crumbled.
- 4. Drain the meat and return to the pan with the first ½ cup of yellow onion and the salt, ginger, garlic and chilli pastes, lemon juice, turmeric, cumin, and Indian chilli powder. Stir until the meat is coated and dry.
- 5. Cool the mixture completely and add the remaining yellow onions, green onions, coriander leaves and Garam Masala. Tip: It is important to wait until the meat mix is cool so that it does not pull the water out of the onion and coriander.
- 6. Adjust the salt and, if desired, add the optional jalapeño. Keep in mind that the pastry wrappers tone down the overall spiciness of the meat mixture.
- For the samosa wrappers
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