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Saturday, June 20, 2009


Seasonal Recipe of the Week
Samosas, pan fried dumplings which are traditionally filled with a spiced potato and pea filling, served with a variety of chutneys and dips, are one of my favorite parts of an Indian meal. This dough is so easy to make and so versatile I can see using it with a great variety of fillings.

Ingredients for dough
2 cups flour (Maida Flour)
1 teaspoon salt
4 tablespoon olive oil
6 tablespoon water

Ingredients for filling
5 medium potatoes
4 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 Serrano chili (finely chopped)
3 tablespoon cilantro, chopped
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
Oil for deep frying

Procedure for dough
Mix flour and salt in a bowl. Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 3 minutes or until it is smooth. Rub dough with oil. Cover it and set aside for 30 minutes or longer.

Procedure for filling
Boil, cool and peel the potatoes. Dice it into 1/4 inch size. Heat 4 tablespoons oil in saute pan over medium heat. Lower the heat and carefully put the onion. Stir fry until golden brown. Add peas, ginger, green chili, and fresh cilantro. Add diced potatoes, salt and all spices. Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.

Procedure for assembly + cooking
Knead the dough again. Divide it into about 10 balls. Roll each ball into a flat round shape about 5 inches in diameter. Cut it into half. Make the half into a cone by sticking seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide. Repeat with all the dough balls.

Heat about 2 inches of oil for deep frying over a medium-low flame. When the oil is hot, carefully put in as many samosas as fit. Fry slowly, turning the samosas until they are golden brown and crisp. Drain excess oil and serve hot with a variety of dips chutneys and Raita.