Legendary Dishes | Samosas (curry pastries)

INDIAN SUB-CONTINENT | EUROPE
Garam Masala
½ cm cinnamon 
2 black peppercorns 
1 green cardamom
1 clove
½ tsp cumin seeds
½ tsp fennel seeds
1 tsp coriander seeds
1 tsp pomegranate seeds
1 tsp mango powder
Pastry
400 g white wheat flour
250 ml kefir / yoghurt
50 g hazelnuts, ground
2 tbsp rapeseed oil
1 tsp ajwain / lovage seeds
Salt, pinch
Filling – Meat
400 g meat, minced
200 g onion, sliced thin
45 g garam masala
30 ml olive oil / rapeseed oil
10 g black pepper
Salt, large pinch

Carmelise onions in oil over a low heat for 30 minutes, increase heat, add meat, brown. Season with spices, pepper and salt, leave to cool.

Filling – Vegetable
350 g potatoes, boiled, peeled, mashed
150 g green peas 
30 g garam masala
2 cm ginger
1 green chilli
1 tsp cumin seeds, whole
Asafoetida, pinch
Red chilli powder, pinch
Salt, pinch

Blend chilli and ginger with a little water into a paste. Work paste, asafoetida, chilli powder, cumin seeds, garam masala and salt into the mashed potatoes. Add peas.

Finish

Combine flour, kefir, 1 tablespoon of oil and salt, form into a dough, add seeds. Coat dough in remaining oil, place in a bowl, cover with clingfilm. Rest dough in refrigerator for an hour, cut into 30 g pieces, shape into balls, roll each to a diametre of 10 cm, cut in half, fold into a cone, stuff with some of the filling, seal. Deep fry at 190ºC.

LEGENDARY DISHES


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