good recipe for samosas?

Answer 1

INGREDIENTS:
Dough: 2 cups all-purpose flour 4 tbsps butter 1/2 tsp salt
1/4 cup warm water Filling: 3 potatoes 2 tbsps cooking oil
1/2 tsp black or white mustard seeds 1 tsp cumin seeds 2 dried red chilies, coarsely chopped
1 onion, finely chopped 1-2 fresh green chilies, coarsely chopped and seeded if a mild flavor is preferred 1/2 tsp ground turmeric
1 tsp ground coriander 1 tsp ground cumin 1 tsp salt or to taste
tbsp chopped fresh cilantro leaves

*1 Boil the potatoes in their skins while preparing the dough.
*2 To make the dough, add the butter and salt to the flour and rub in well. Mix to a soft dough with the water. Knead until the dough feels soft and velvety.
*3 Divide the dough into 9 balls. Rotate each ball between your palms, then press it down to make a flate cake. Roll each cake into a 4-inch circle and cut into two. Use each semicircle of dough as one envelope. Set aside while preparing the filling.
*4 When the potatoes are cooked, let them cool, then peel and dice them, and set them aside.
*5 Heat the 2 tbsps oil in a large skillet and add the mustard seeds. As soon as they start cracking, add the cumin seeds, red chilies, onion, and green chilies. Fry until the onions are soft. Add the turmeric, ground coriander, and cumin. Stir quickly, then add the potatoes and salt. Reduce heat to low, stir and cook until the potatoes are thoroughly mixed with the spices.
*6 Remove from the heat and stir in the cilantro. Cool thoroughly before filling the samosas. To fill the samosas, moisten the straight edge of the dough with a little warm water, fold in half to make a triangular cone and press the edges together firmly.
*7 Fill the cones with the filling, leaving about a 1/4-inch border at the top. Moisten the top edges and press togetherr well. Deep fry the samosas over gentle heat until they are golden brown. Drain on paper towels and serve.
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INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter
1/4 cup water
1 quart oil for deep frying
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chile peppers, chopped
1 tablespoon fresh ginger root, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
3/4 pound ground lamb
1 teaspoon salt
2 teaspoons garam masala
1 1/2 tablespoons fresh lemon juice
DIRECTIONS
In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper
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YOGART SAMOSAS
INGREDIENTS
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1 tablespoon vegetable oil
2 onions, finely chopped
1 cup plain yogurt
1 teaspoon curry powder
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
1/4 cup chopped fresh cilantro
1 (16 ounce) package frozen phyllo dough, thawed
1/2 cup plain yogurt
3 tablespoons half-and-half cream
1/4 cup water
1 cup all-purpose flour
3 cups oil for frying, or as needed
DIRECTIONS
Heat one tablespoon of oil in a skillet over medium heat. Add the onion, and cook until browned. Stir in 1 cup of yogurt, curry powder, chili powder, and 2 tablespoons of cilantro. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining cilantro.
Lay out one sheet of phyllo dough, and cover the rest with a damp towel. Place about 1 tablespoon of the onion mixture onto the corner, not too close to the edge of the sheet of dough, then fold up into fourths toward the opposite side to enclose the filling. Starting with the filled end, fold towards the other end in a triangle shape, pressing the edges with moistened fingers to seal. Repeat with remaining filling and dough.
Heat 3/4 inch of oil in a deep heavy skillet over medium-high heat to 365 degrees F (185 degrees C). In a small bowl, stir together the remaining yogurt, half-and-half, and water. Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess.
Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on paper towels and serve warm.

Answer 2

Samosa Khol traditional recipe
The pastry shell for Samosa is also known as Khol. A good Khol must not be oily; still it must be Khasta or flaky. In India, Maida is used to make the pastry shell. Good quality Maida is getting scarce even in India. If you are in United States, please use the pastry flour , it is same as old fashioned Maida. Good Maida is super-refined un-sifted flour made from soft spring wheat. If you can not get pastry flour, you may use un-sifted All Purpose Flour. Remember, the result will only be as good as can be expected from a substitute.



This recipe will make 16 large Samosa.



Ingredients
1. Pastry Flour (Maida): 3 Cups
2. Ghee or Vegetable shortening: 7 Tablespoons
3. Salt: ¾ teaspoon
4. Ajwain: 1/8 teaspoon
5. Cold Water: 8-9 Tablespoons

Khol Sealer
1. Pastry flour (Maida): 1 Tablespoon
2. Cold Water: ½ Cup


Method
1. Mix dry ingredients 1 through 4.

2. Cut in shortening with your fingers forming coarse crumbles.

3. Add water to make dough, knead for five minutes or longer.

4. Gather dough in a large ball. Cover it with a plastic film or damp kitchen towels to prevent drying. Let it rest 20 to 30 minutes.

5. For sealer mix pastry flour with water to make a slurry.

Stuffing (Lahore Style)
1. Boiled potatoes: 6 medium size, Peeled and crumbled. I use Russet potatoes. The potatoes should not be over-cooked.
2. Green Peas: 1 Cup
3. Canola or Olive Oil: 4 Tablespoons
4. Ginger Powder: 1 Tablespoon
5. Ground Coriander: 2 teaspoon
6. Ground Cumin: 2 teaspoon
7. Ground Cardamom: 1 teaspoon
8. Ground Cinnamon: ½ teaspoon
9. Amchoor (mango powder): 1 teaspoon
10. Cayenne pepper: 1 teaspoon
11. Salt: 1 Tablespoon
12. Chopped fresh Cilantro: ½ Cup
13. Water: ½ Cup

14. Canola oil for frying

Method
1. Stuffing
Mix all ingredients. Let the mixture cool.

2. Assembly
How to fold Samosa?

Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10Ç coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing. Seal the wide side of the cone fluting the edges.

3. Deep Frying
Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.

Answer 3

Here's one from cooks.com that sounds fairly easy:

SAMOSAS
1 c. peas
1 1/2 tsp. chili powder
1 tsp. salt
1/4 c. chopped cilantro
1 lb. potatoes
3 chopped onions
1/8 tsp. turmeric
1 1/2 tsp. garam masala (hot spices)
4 chopped green chilies
4 tbsp. oil
Egg roll wrappers

Peel and boil potatoes until soft. Mash coarse. Heat 4 tablespoons of oil and brown onions. Add chili powder, turmeric and salt. Fry one minute. Add potatoes and remaining ingredients except peas. Cook 3 minutes. Add peas and simmer 5 minutes. Separate egg roll wrappers. Cut into halves. Shape each half into a cone. Place the cold stuffing into the hollow cone. Wet your fingers and lightly wet the top edges then press them together so they do not split open during frying. Prepare all the samosas and then deep fry.
Note: Samosas are in the shape of triangles.

Answer 4

Ingredients 4 large white potatoes, boiled, peeled and mashed 1/2 cup boiled and drained green peas 1 1/2 tsp cumin seeds 1 tsp amchoor(mango powder) 1 tsp red chilli powder 1/2 tsp saunf(fennel)powder 1/2 tsp garam masala powder 1 tablespoon chopped cashewnuts Salt to taste 3 cups maida(all purpose flour) 1/2 cup maida, for rolling out 1 tablespoon heated ghee or oil Oil for deep frying the samosas 1 tablespoon ghee(clarified butter) for the stuffing 1 small bowl of cold water Method Heat the ghee for the stuffing and add the cumin seeds and cashewnuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside. Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste. Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge , bringing together the watered edges. Seal the watered edges. You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside.

Answer 5

1) Buy portion of Samosas from local Indian take away,
2) Take home,
3) Remove contents from bag and put on plate,
4) If sauce is supplied, pour over dish,
5) Eat.

Answer 6

leave it man i tried it once and ended up making chapatis instead of samosa
i woud recomend u making burger instead of samosa!!

Answer 7

You'd be better off just using a search engine for indian food

Answer 8

http://allrecipes.com/recipe/beef-samosas/detail.aspx

Answer 9

Try the following
Ingredients
vegetable oil for deep frying
4 slices salami, chopped
55g/2oz parmesan, grated
2 tomatoes, chopped
2 tbsp ready-made tapenade
4 sheets ready-made filo pastry
2 free-range eggs, beaten

Method
1. Heat the oil in a deep pan, ready for deep frying, until a breadcrumb will sizzle and brown in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
2. Mix the salami, parmesan, tomatoes and tapenade together in a bowl.
3. Lay the sheets of filo on a flat surface and cut each sheet into four long strips. Using a pastry brush paint each strip with the beaten eggs.
4. Lay a teaspoon of the filling in one corner and fold over several times to form a triangle shape. Repeat until all the mixture or pastry has been used up.
5. Deep fry the samosas for 3-4 minutes or until golden. Remove, drain on kitchen towels and serve hot.

or Lamb samosas

Ingredients
sunflower oil, for deep frying, plus extra to brown the meat
500g/1lb 2oz lamb mince
½ tsp cumin seeds
1 clove garlic, crushed
½ red chilli, finely chopped
thumb-sized piece root ginger, finely chopped
½ tsp turmeric
½ tsp ground coriander
½ tsp garam masala
small handful of fresh coriander, finely chopped
1 onion, finely chopped
3 sheets filo pastry, sliced in half lengthways
Method
1. Heat the oil in a frying pan and add the mince. Brown the meat thoroughly before adding the cumin, garlic, chilli, ginger, turmeric, ground coriander and garam masala. Mix well.
2. Stir through the fresh coriander and chopped onion and remove from the heat.
3. Heat the oil for deep frying in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in sizzles gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Lay a sheet of filo pastry out on a work surface and pile a small amount of the mixture in one corner. Roll the filo around the mixture and keep folding on all sides until you have a perfectly sealed triangle. Repeat with the remaining mixture and sheets of filo.
5. Carefully place the filled triangles into the oil and fry for a few minutes until golden brown. Remove with a slotted spoon and drain on kitchen towel. Leave to cool slightly before serving.

or Spiced apple samosas
Ingredients
oil for deep-frying
3 layers filo pastry
55g/2oz butter, melted
55g/2oz hazelnuts
1 apple, grated
pinch of cinnamon
pinch of ground ginger

Method
1. Heat the deep fat fryer to 190C/375F or fill a large pan a third full with vegetable oil. To test if oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden, the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
2. Brush the pastry with the butter.
3. Put the layers on top of each other, and cut into two strips.
4. Blend the nuts in a mini food processor.
5. Add the apple and spices and mix.
6. Put a spoonful of the mix on one corner of the pastry and fold into triangle shapes.
7. Repeat with the second strip of pastry.
8. Deep-fry for two to three minutes until golden and drain on kitchen paper.
9. Serve.

or Mediterranean samosas
570ml/1 pint vegetable oil
4 sheets of filo pastry
55g/2oz butter, melted
½ tin of tuna, drained and flaked
55g/2oz feta cheese, crumbled
30g/1oz black olives, chopped
2 tbsp fresh flat leaf parsley, chopped
2 tbsp Greek yoghurt
1 lemon, quartered

Method
1. Heat the vegetable oil in a large saucepan.
2. Take one sheet of filo and brush generously with butter before placing a second sheet on top.
3. Repeat with the other two sheets of filo.
4. Carefully cut the sheets of filo in three, lengthways.
5. Combine the tuna, feta, olives, parsley and yoghurt in a bowl.
6. Take a strip of filo and place a spoon of the tuna mix in the bottom left hand corner.
7. Take the bottom right hand corner of filo and pull it up towards the left hand side of the filo strip. A triangular filo pocket should be formed.
8. With both hands, turn the pocket over.
9. Keeping turning the pocket over, keeping the triangular shape, all the while, until the filo has finished.
10. Repeat, using the rest of the tuna mix and filo sheets.
11. Drop the filo triangles (samosas) into the hot oil and deep fry for 3-4 minutes, or until golden and crispy.
12. Remove the samosas from the oil and serve with the quartered lemons.

or Ingredients
2 tbsp sunflower or olive oil
300g/11oz lamb, finely chopped or minced
1 onion, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
salt and freshly ground black pepper
100g/4oz peas (fresh or frozen)
1 tbsp chopped fresh coriander
5 sheets of filo pastry, measuring 25cm/10inx50cm/20in
1 free-range egg, beaten

Method
1. Heat sunflower or olive oil in a frying pan. Add the lamb, onion and ground spices. Season with salt and freshly ground black pepper and cook for about ten minutes without a lid until the lamb is just cooked and the juices from the lamb have evaporated from the pan.
2. Add the peas and mix well.
3. Remove the pan from the heat and add the chopped coriander and season with salt and freshly ground black pepper again to taste. Set aside for a minute to let the lamb cool.
4. Lay the filo pastry out on a clean board and cut in half lengthways, then in half once more widthways, so that you have four rectangles from each whole sheet. Cover all the pieces of filo with a barely damp tea towel (to prevent them from drying out).
5. Place one sheet of filo pastry lengthways in front of you. Pile a dessertspoon of the lamb
mixture onto the end closest to you. Roll the pastry from the end closest to you,
once, then fold in both the long sides and then roll over and over, away from you,
into a little parcel. Brush the finishing edge with a little of the beaten egg to seal
and then place on a baking tray. Brush the finished samosa with beaten egg and
repeat the process until no pastry and meat remains.
6. These can be prepared earlier in the day up to this point and chilled in the fridge.
7. To cook, place the baking tray with the samosas into an oven preheated to 220C/425F/Gas 7 for 10-12 minutes until golden brown in colour.

Answer 10

go to favourite indian take away .. and buy some