Indian Samosa

ركان زقيةCuisinier

Ingrédients

• 225 grams all-purpose flour
  225 grams
• 2 teaspoons salt
  2 teaspoons
• 2 teaspoons vegetable oil
  2 teaspoons
• 80 ml hot water
  80 ml
• Vegetable oil for frying
  0
• Filling of chili, mint, and beef
  0
• 2 tablespoons vegetable oil
  2 tablespoons
• 1 medium onion, chopped
  1 piece
• 2 cloves garlic, minced
  2 cloves
• 2 teaspoons fresh ginger, grated
  2 teaspoons
• 1/2 teaspoon chili flakes
  0.5 teaspoon
• 2 teaspoons coriander powder
  2 teaspoons
• 2 teaspoons garam masala
  2 teaspoons
• 1 teaspoon turmeric powder
  1 teaspoon
• 1 teaspoon paprika
  1 teaspoon
• 500 grams ground beef
  500 grams
• 2 tablespoons lemon juice
  2 tablespoons
• 1/4 cup fresh mint, chopped
  0.3 cup
• Filling of kumara and coriander
  0
• 750 grams kumara
  750 grams
• 1 tablespoon vegetable oil
  1 tablespoon
• 1 medium onion, chopped
  1 piece
• 2 teaspoons cumin seeds
  2 teaspoons
• 1/2 teaspoon mustard seeds
  0.5 teaspoon
• 1 green chili, chopped
  1 piece
• 2 cloves garlic, minced
  2 cloves
• 2 teaspoons fresh ginger, grated
  2 teaspoons
• 1/4 teaspoon nutmeg
  0.3 teaspoon
• 1 tablespoon lemon juice
  1 tablespoon
• 1/4 cup fresh coriander, chopped
  0.3 cup

Mesures

1. 1

   Sift the flour and salt into a medium bowl, make a well in the center of the flour, then add 2 tablespoons of oil with enough water to form a firm dough.

   Matériel requis:

   Bol de mélange

   10 minutes
2. 2

   Knead the dough on a floured surface until it forms a smooth and elastic ball. Cover with plastic wrap and let it rest at room temperature for 30 minutes.

   30 minutes
3. 3

   Meanwhile, prepare the chili, mint, and beef filling or the kumara and coriander filling.

4. 4

   Divide the dough into 14 equal pieces, roll each piece into an oval shape of 14 cm x 20 cm, then cut across the middle. Repeat the process while keeping the remaining pieces covered to prevent drying out.

   Matériel requis:

   🍳

   Rolling Pin
5. 5

   Brush the edges of each half with a little water, then fold into a cone shape. Fill with a tablespoon of the filling, and press the edges to seal. Repeat the process with the remaining dough and filling.

6. 6

   Fry the samosas in hot oil, in batches, until golden and crispy, then drain on absorbent paper.

   Matériel requis:

   Friteuse

   10 minutes
7. 7

   Chili, mint, and beef filling: Heat the oil in a large frying pan, cook the onion and stir until slightly browned.

   Matériel requis:

   Poêle à frire

   10 minutes
8. 8

   Add the garlic, ginger, chili, and spices, and cook and stir until fragrant. Add the ground beef and cook and stir until well browned. Remove from heat and add the juice and mint, then let cool.

   10 minutes
9. 9

   Kumara and coriander filling: Cook the kumara until tender, drain and let cool. Cut each kumara into 1 cm pieces. Heat the oil in the frying pan, cook the onion and stir until soft. Add the seeds, chili, garlic, ginger, and nutmeg, and cook and stir until fragrant. Remove from heat and add the kumara, juice, and coriander, then let cool.

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques