Samosas
This is an Indian dish that is absolutely delicious. When
you are looking for something different, this makes a great
appetizer or something to take to a party. If you have never
made them before, you ought to set aside 3 or 4 hours.....
and make plenty, they will go fast!
These come from a friend of Will Welch's
Sanjiv Singh
Ingredients:
Optional Curry:
Instead of coriander leaves, cloves, and curry powder, you
can make your own curry as follows:
Mix: 1 teaspoon cumin seed, 4 cloves, 1 teaspoon mustard seed, 4 teaspoon
coriander seed. Grind ( alternately you can roast the ingredients in a
little oil until they are brown, then crush. You cannot save this because it
will probably lose its flavor.) This should give you enough mix for 3 or
4 times only use about 1 tsp of this powder for a normal recipe
Preparation:
Procedure
saute onions in a little oil until
they are starting to turn transparent
mix in spices and peppers. mix thoroughly
for about 15 seconds or until the onions
turn brown.
Add the meat and mix thoroughly. Wait until
meat turns brown (may take 2 to 3 minutes)
Add tomato sauce and potatoes. Mix. Cover
and cook on medium heat, stirring occasionally
Cook until the spices are mixed nicely, the
the water is cooked out, and the potatoes
are done. If the water has evaporated before
potatoes are done, cook while mixing constantly
but gently
At this point add the lemon juice and mix.
Garnish with coriander leaves.
While letting the meat mixture cool, prepare
a paste of flour and water.
Cut tortilla shells in half, making semi-circles.
Place meat mixture in shells, fold over, and seal
with flour paste. I find it best to actually
put the edge of the tortilla in the bowl of
paste and rotate it to get the paste on all
edges evenly. Don't use too much meat. If you
still have trouble after several tries, cut the
tortilla shells in fourths, rather than halves.
Let the samosas sit while you heat up some
oil in a skillet. You don't need to use
too much oil, just enough so the samosa is
submerged a little over half way. I guess you
could also just deep fry them for a few seconds.
Fry the samosas for 5-25 seconds on each side.
Check each samosa for broken seals before placing
it in the oil. Repair if necessary.
Make samosas until you get tired or run out of meat mixture.
If you do not run out of the filling before you stop,
the stuffing is good with some rice or for making
burritos.
From the Dinner Co-op