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Recipe: Alu Samosas Spiced Potato Pastries
Similar Categories: Alu, Samosas, Spiced, Potato, Pastries
1 3/4 cups plain flour
3/4 teaspoon salt
2 tablespoons ghee or butter softened
FILLING
2 potatoes boiled cooled and peeled
1/2 teaspoon chilli powder
3 teaspoons ground coriander
1 teaspoon ground cumin
3/4 easpoon salt
2 tablespoons lemon juice
1 1/2 tablespoons chopped fresh coriander
1/4 cup cooked green peas
2 cups vegetable oil for deep frying
RECIPE VARIATION: This recipe is so versatile you can use any of these
vegetarian fillings - mashed sweet potato and green peas; lightly fried
grated zucchini and grated cheddar cheese; fresh spinach blanched in
boiling water, drained and mixed with crumbled ricotta cheese.
Sift the flour and salt into a bowl, make a well in the centre, work in the
ghee and 2/3 cup water with your fingers until ough is smooth. Knead for 5
minutes, wrap in a damp cloth; set aside for 10 minutes. Mash the potatoes
and add the chilli powder, ground coriander, cumin, salt, and lemon juice.
Stir in the fresh coriander and peas. Roll out the pastry to a 1/2 cm
thickness and cut into twenty four 12cm squares. Place 1-2 teaspoons of the
filling on each pastry square. Brush the edges with water, fold over and
pinch together. Heat the oil in a wok of pan suitable for deep frying over
medium high heat. Fry the pastries in batches until golden brown about 3
minutes. Remove with a slotted spoon and drain on paper towels. Serve
immediately.
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