Indian Samosa

By Charishma_Ramchandani on December 05, 2001

Photo by Chef #1322226

34 Reviews

• 
• Prep Time: 1 hrs
• Total Time: 1 hrs 30 mins
• Servings: 4

About This Recipe

"Carol had asked for this in the forums, hope this helps:) This is a real "must have" in my house on a rainy day or when terribly hungry or even as an appetizer at parties. Please note that the potatoes, onions and green chillies listed in the Dough portion belong in the Filling portion of the recipe. Thanks!"

Ingredients

Pastry

• 1 cup all-purpose flour
• 2 tablespoons vegetable oil

Filling

• 2 large potatoes ( boiled)
• 1 onions, chopped
• 2 green chilies, very finely chopped
• 3 tablespoons oil
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon garlic, crushed
• coriander seeds
• 1 tablespoon cilantro, finely chopped
• 1/2 lemons, juice of
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• salt

Directions

1. Mix together the flour, oil and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.

Page 2 of 2Indian Samosa (cont.)

Directions

7. FILLING.
8. Heat 3 tbsp oil.
9. Add ginger, garlic, green chillies and few coriander seeds.
10. Stir fry for 1 minute, add onions and saute till light brown.
11. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
12. Stir fry for 2 minutes.
13. Add potatoes.
14. Stir fry for 2 minutes.
15. Set aside and allow to cool.
16. Divide dough into 10 equal portions.
17. Use a rolling pin, roll a piece of dough into a 5" oval.
18. Cut into 2 halves.
19. Run a moist finger along the diameter.
20. Roll around finger to make a cone.
21. Place a tablespoon of the filling into the cone.
22. Seal the third side using a moist finger.
23. Deep fry the samosas on low to medium heat until light brown.
24. Serve with tomato sauce or any chutney you love.

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Vacation

Hey y'all I'm on vacation in Napa.  It is my mother's birthday!  We are about to board a wine train.  Lucky for me, there is this slow computer that I can blog on!  I will be sure to take many pictures for you guys.  Bye!  The train is boarding and my arm hurts so I cannot blog.  I lie

Lemon Bars

This is one of my favorite recipes.  I really love to make lemon bars with my family.  

The Best Lemon Bars

Rated: Submitted By: Patty Schenck Photo By: mominml Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 36

"Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!"

INGREDIENTS:

1 cup butter, softened 1/2 cup white sugar 2 cups all-purpose flour

4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3.	Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4.	Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Information Servings Per Recipe: 36 Calories: 126

Amount Per Serving Total Fat: 5.8g Cholesterol: 37mg Sodium: 44mg

Amount Per Serving Total Carbs: 17.8g     Dietary Fiber: 0.5g Protein: 1.6g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

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