Pure Motivation

To Motivate

Our Brothers and Sisters Only Groups have now been made private. If you wish to join you must click on the usergroup link and apply.
Top posters
zaharah (1191)
 
dangata (623)
 
sister harb (538)
 
nazleen (506)
 
Aisha (368)
 
EbonyRose (352)
 
Full of hopes (172)
 
Mila (144)
 
Tabu (108)
 
sadiq (97)
 

Latest topics
» Consider Ayat 46 of Surat Kahfi.
Yesterday at 7:42 pm by Abu Zainab

» Tawheed In Summary.
Mon Jun 26, 2017 2:14 pm by Abu Zainab

» Inspiration For Excellent Action.
Mon Jun 26, 2017 1:52 pm by Abu Zainab

» Welcome to the Daily Grind where you can unwind
Sun Dec 04, 2016 1:12 pm by sister harb

» Remembering Death.
Mon Oct 17, 2016 7:37 am by Abu Zainab

»  Just A Minute !!
Thu Oct 06, 2016 7:43 pm by Abu Zainab

» His Heart Never Sleeps.
Sun Sep 04, 2016 6:10 pm by Abu Zainab

» Of Scrupulousness and Little Laughter.
Fri Aug 26, 2016 6:55 pm by Abu Zainab

» Do You Know The Qur'an?
Fri Aug 12, 2016 6:10 pm by Abu Zainab

» Signs Of The Sweetness Of Imaan.
Fri Jul 01, 2016 6:03 pm by Abu Zainab

» Seeking The Beloved.
Fri Jul 01, 2016 5:48 pm by Abu Zainab

» Mind That Food and Drink.
Sun Jun 05, 2016 5:18 pm by Abu Zainab

» ALLAH: The Supreme Name.
Sun Jun 05, 2016 5:02 pm by Abu Zainab

» Tawbah is Obligatory.
Thu May 12, 2016 11:42 am by Abu Zainab

» Cookie Pizza
Fri Apr 29, 2016 10:07 am by sister harb

» Prophethood As A Circle.
Mon Mar 21, 2016 11:05 am by Abu Zainab

» Benefit of Turmeric
Tue Mar 08, 2016 7:22 pm by zaharah

» Banana milkshake
Tue Mar 08, 2016 7:15 pm by zaharah

» Never give up on your Deen
Tue Mar 08, 2016 7:02 pm by Admin

» So Comforting!!
Wed Mar 02, 2016 5:10 pm by Abu Zainab

» Absolute Existence Of Allah and Our Non-Existence.
Wed Mar 02, 2016 6:41 am by Abu Zainab

» Consider These Ahadith..
Wed Mar 02, 2016 6:21 am by Abu Zainab

»  Shaykh Abu Hamid al-Ghazali's Counsel.
Wed Dec 23, 2015 6:18 am by Abu Zainab

» The Sunnah In Crying.
Sat Dec 12, 2015 1:01 pm by Abu Zainab

»  And Muhammad is His Messenger.
Sun Nov 08, 2015 1:49 pm by Abu Zainab

» Guest Book/الترحيب بالضيوف
Tue Oct 13, 2015 6:34 pm by sister harb

» Afghan Sweets
Tue Oct 13, 2015 5:22 pm by sister harb

» Homemade Chocolate & Coconut Bars
Tue Oct 13, 2015 5:21 pm by sister harb

» Bengali Coconut Ladoos
Tue Oct 13, 2015 5:19 pm by sister harb

» Almond Toffee
Tue Oct 13, 2015 5:18 pm by sister harb


You are not connected. Please login or register

Pure Motivation » Member Showcase » Recipes 5 star cooking/ وصفات لأطباق شهية » How to Make Samosas

How to Make Samosas

View previous topic View next topic Go down  Message [Page 1 of 1]

1 How to Make Samosas on Sun Nov 07, 2010 3:55 pm

Mila

avatar
Senior Member
Senior Member
Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon ghee, clarified butter or vegetable oil, plus 1/4 cup, plus extra, for frying
6 to 8 tablespoons ice water
1 teaspoon ground coriander seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, cut into 1/2-inch dice, and boiled until just tender
1/2 cup par-cooked and drained green peas
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon juice

Directions
To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.

To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.

On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.

Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.


_________________
Conversation should be pleasant without scurrility, witty without affectation, free without indecency, learned without conceitedness, novel without falsehood.
William Shakespeare

2 Re: How to Make Samosas on Tue Aug 21, 2012 4:10 am

Tabu

avatar
Senior Member
Senior Member

Ingredients:
1 cup white four
1-1/2 cup whole wheat flour
Clarified butter (Ghee) for frying
1 Onion, finely chopped
1 Tablespoon ginger, very finely chopped
1 Cup ground meat
2 Tablespoon peas
1 Teaspoon freshly ground coriander powder
1 teaspoon freshly cumin
1-1/2 teaspoon Garam Masala
1 Tablespoon fresh Cilantro, chopped
1 large potato, boiled, peeled and mashed
2 teaspoon lemon juice
Salt to taste

Method:
Sieve the flour with a pinch of salt. Work in 2 Tablespoon of the
butter, then add enough water (about 3 Tablespoon) to make smooth dough.
Knead for a few minutes, cover with a damp cloth and set aside.
Fry the onions in 2 Tablespoon butter. Next, stir in the ginger, ground
meat, peas, spices, and salt to taste. Fry for two minutes. Add the
potato and lemon juice, and fry for a few minutes more. Cool this
mixture.
Meanwhile, knead the dough again, divide it into small balls, and roll
each one out until it is quite thin. Cut the pieces in half and lay one
part on top of the other. Presses lightly, then roll the pieces into
very thin semicircles. Put a portion of the filling on one half of each
pastry piece, moisten the edges with water, and fold the other half
over. Press the edges together well with a fork, then deep-fry in butter
until crisp and golden. Serve warm, with mint chutney or lemon pickle.

View previous topic View next topic Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum