Samosa: Indian cuisine
This is a collection of articles archived for the excellence of their content.
Readers will be able to edit existing articles and post new articles directly
Samosa: Indian cuisine
Recipe: A healthy version of samosas
For the filling 1 cup dry yellow split peas, rinsed 2.5 cups water 2 medium potatoes 1 teaspoon salt 1 tablespoon canola oil 1 medium red onion, chopped 1.5 teaspoons minced fresh ginger 2 teaspoons ground coriander (with a few whole coriander seeds sprinkled in) 1 teaspoon garam masala 1 to 2 teaspoons salt Vegetable oil for deep frying Chutney or tomato ketchup, for dipping
For the dough
2 cups allpurpose flour (whole wheat flour preferred) 1/2 teaspoon salt 1/2 cup plain yogurt 1/4 cup canola oil
Variation: If you are short of time, use potsticker wrappers in place of the traditional dough.
1. In a medium saucepan, combine split peas and water. Bring them to a boil, reduce heat, cover, and simmer until peas are tender, about 35 to 45 minutes. Drain peas, and set aside. 2. Boil potatoes with 1 teaspoon salt until they are tender. Drain, and mash the potatoes. 3. Meanwhile, prepare the dough. Combine flour and salt in a mediumsized bowl. Make a well in the center and add yogurt and canola oil. Mix ingredients until they form a ball. 4. Turn the dough onto a lightly floured surface and knead it until it is smooth, about 2 to 3 minutes. Cover dough, and set it aside for 30 minutes. 5. Heat 1 tablespoon canola oil in a heavy skillet. Add onions and cook, stirring frequently, until they are translucent. Add ginger, and continue stirring for another minute. Add coriander, garam masala, and salt, and cook, stirring, for about a half minute more. Add potatoes and peas, and mix well. Set filling aside. 6. On lightly floured surface, roll out the dough into a rectangle measuring about 12 x 18 inches. Cut dough into 3inch squares. 7. Place 1 scant tablespoon of filling on each square. Use your fingers to moisten edges of dough with water, and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling. 8. Heat 1 inch oil in a heavy skillet until it is hot but not smoking, about 350Â° to 380Â°. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.
Healthy vegetable samosa recipe
Ingredients for the filling
Boiled and mashed 3 large potatoes Â½ a cup of boiled peas Â½ a cup of onions chopped finely 4 tablespoon of chopped coriander 2 tablespoon of fresh chopped basil leaves 2 tablespoon of red chilli powder 1 tablespoon of turmeric powder A pinch of garam masala (mixture of 5 spices) 1 tablespoon of turmeric powder 1 tablespoon garlic paste Salt to your taste 1 tablespoon of oil
Ingredients for the shell
3 cups of flour 1 tbsp fine semolina Oven for baking or steamer for steaming Lukewarm water for the dough Salt to taste
Put a pan on medium heat and add 1 tablespoon of oil to it. Add garlic paste, onion and saute for a few seconds. Now one by one, add all other ingredients to it and your samosa filling is ready. For the shell, mix the salt, semolina and allpurpose flour together. Knead it into soft dough. Now roll small size chapattis out of it, something which fits in the palm of your hand easily. Make sure that the smallsized chapattis are not too soft nor hard, just right in consistency and feel. Now add the mixture inside the chapattis and seal the rolls from outside. Once done, either steam them for 1015 minutes or bake them at 300 degrees for 10 minutes and your healthy samosas are ready. Serve them immediately with green or red chutney.