Side Pannel
Vegetable Samosa
Ingredients List
- ---------------------------------FOR PASTRY---------------------------------
- 1 c Plain flour
- 1 ts Salt
- 30 g Ghee or butter
- 2 tb Water; (2 to 3)
Directions
FILLING
1 tb Oil
1 ts Mustard seeds
1 sm Onion; (minced)
2 Green chillies; (minced)
1 ts Turmeric
1 ts Finely chopped ginger
Salt
1 c Frozen peas
1 md Cooked potato diced
1 tb Chopped coriander
1 tb Lemon juice
Oil for deep-frying
Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until
the mixture resembles breadcrumbs. Add the water and knead thoroughly to a
very smooth dough. Cover and chill while preparing the filling.
Heat the oil in a pan and add the mustard seeds. Leave for a few seconds
until they start to pop, then add the onion and fry until golden. Add the
chillies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it
starts sticking to the pan add = tablespoon water and stir well. Add the
peas, stir well and cook for 1minute. Stir in the lemon juice. Cool
slightly.
Divide the pastry into 8 pieces. Dust with flour and roll each pieces. Dust
with flour and roll each piece into a thin round, then cut each round in
half. Fold each half into a cone and brush the seam with water to seal.
Fill the cone with a spoonful of filling (do not overfill), dampen the top
edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm.
1 tb Oil
1 ts Mustard seeds
1 sm Onion; (minced)
2 Green chillies; (minced)
1 ts Turmeric
1 ts Finely chopped ginger
Salt
1 c Frozen peas
1 md Cooked potato diced
1 tb Chopped coriander
1 tb Lemon juice
Oil for deep-frying
Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until
the mixture resembles breadcrumbs. Add the water and knead thoroughly to a
very smooth dough. Cover and chill while preparing the filling.
Heat the oil in a pan and add the mustard seeds. Leave for a few seconds
until they start to pop, then add the onion and fry until golden. Add the
chillies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it
starts sticking to the pan add = tablespoon water and stir well. Add the
peas, stir well and cook for 1minute. Stir in the lemon juice. Cool
slightly.
Divide the pastry into 8 pieces. Dust with flour and roll each pieces. Dust
with flour and roll each piece into a thin round, then cut each round in
half. Fold each half into a cone and brush the seam with water to seal.
Fill the cone with a spoonful of filling (do not overfill), dampen the top
edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm.
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