Samosasindiansavourypies Recipes

SAMOSAS

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

SAMOSAS...INDIAN SAVOURY PIES

Steps:

• ---The Dough---.
• Mix and rub oil into the flour till you can make firm balls with your hands.
• Add a bit more oil, if necessary.
• Add water, a little at a time, to make a very stiff dough.
• It should be so stiff that you should not require any extra flour for dusting while rolling.
• Knead for 5-7 minutes, roll into a large ball.
• Cover with a damp cloth and set aside while you make your filling.
• ---The Filling---.
• Heat oil.
• Add cumin seeds, ginger and green chilies.
• Give it 4-5 twirls, add potatoes and everything else.
• Sauté for two minutes.
• Remove.
• ---The Paste---.
• In a cup, make a thick paste with 1 tblsp of flour and 1 tblsp of water.
• This is the 'glue' with which you will seal the samosas.
• When all the above is organized, make walnut-size balls with the dough and roll each out to make circles of about 6" in diameter.
• With a sharp knife, halve each circle to make 'D' shapes.
• Put a little paste on half the length of the cut side and overlap it with the other half to form a cone.
• Lightly press the glued edges to seal.
• Fill the cone 2/3rds with the mixture.
• Again, apply paste on the insides of the open edges at the top.
• Press to seal the glued edges.
• Voila!
• Your triangular shaped samosa is ready to be fried!
• Make all the samosas--remember to cover them with a well-squeezed damp cloth.
• When all are done, heat oil, 3 inches deep, in a wok/fry pan.
• Slide each samosa in--do it in batches of 6 or 8.
• Once you have a batch in the oil, reduce heat and fry on medium-low till they are golden brown and nice and crisp.
• Serve hot with ketchup or coriander/mint chutney.