Dessert Samosas Food

SAMOSAS

Steps:

• 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 towels. Serve warm.

SAMOSAS

Steps:

• First put the potatoes on to boil until tender, then drain and cool.
• While the potatoes are cooking, make the pastry by mixing the flour and salt in a bowl.
• Pour in the butter or ghee and rub together wtih the flour until it becomes slightly flaky.
• Pour 3/4 cup water over the flour and pull the dough together with your hands.
• You can add up to 4 tbsp more water, one spoonful at a time, until everything comes together in a bowl.
• From here you can knead the dough by hand for about 10 minutes or throw it in a mixer with a dough attachment, going until the dough is smooth and elastic.
• When the dough is done, place it in a bowl, rub with oil and cover until you are ready to fill the samosas.
• Next, start making the filling by cutting your cooked potatoes into cubes.
• Heat the oil in a frying pan and throw in the mustard seeds.
• Cook until they start to crackle and burst and when that happens immediately add your chopped onion and ginger.
• Cook for a few minutes until the onion softens and then add the fennel, cumin, turmeric, potatoes, peas, salt and water.
• Stir well and then reduce the heat to low and let cook for about 5 minutes.
• Sprinkle over the garam masala and hot pepper and stir again.
• Taste for seasoning and then take off the heat.
• Now it is time to start filling your samosas.
• Grab a piece of dough by pinching off a piece and rolling it thinly and into a circle.
• You can make the samosas any size you like.
• With a knife, cut the circle in half, moisten the straight edge with a finger dipped in water and then shape it into a cone, pressing the straight edges together to form a seal.
• You should now have a little ice cream cone shaped piece of dough which you can spoon filling into.
• Fill and then moisten the top edges and press closed.
• Set on a plate and cover with foil or plastic wrap until you are ready to cook (up to 2-3 hours later).
• To deep fry the samosas, pour 3 cups of vegetable oil into a 12 inch wok and heat until a piece of dough thrown into the oil bubbles.
• If you have a deep fryer, you want a temperature around 375°F.
• Brown on both sides and drain on paper towel.
• Finally, you can enjoy a samosa!

DESSERT SAMOSAS

Steps:

• After soaking the coconut for 1 hour mix remaining ingredients together.
• Roll out pastry sheet, about 1/4 inch thick and cut into 3 inch circles.
• Place 1 1/2 t's of filling in each, moisten edges with water, fold over and seal edges by crimping.
• Place pastries on a lightly greased cookie sheet.
• Cover with plastic wrap and place in the fridge for about 1 hour.
• Preheat oven to 425 degrees.
• Brush pastries with egg wash and bake for 20 minutes or until golden and crisp.
• ***The amount you get depends on how thick you roll the pastry.