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How to make samosas

Mei 28, 2016

Source taken from with permission.

– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 2 tablespoons butter
– 1/4 cup water

To fry:
– 1 quart oil
– 2 tablespoons butter

– 1 small onion, chopped
– 2 cloves garlic, chopped
– 2 green chili 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

1. Dough: in a medium bowl, mix flour, salt, and butter until the mixture resembles fine breadcrumbs. 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 for 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.

2. Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).

3. Filling: melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chili peppers, and ginger. Cook for 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 for another 5 minutes, then remove from heat.

4. Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4-inch circles. Cut each circle into half. Dampen edges and form semi-circles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.

5. Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.


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