Samosa Pancakes 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.

INDIAN SAMOSA WRAPS

Steps:

• In a large skillet add 1/2 tablespoons olive oil. Add garlic and cook for 30 seconds stirring constantly. Add potatoes, onion and carrots and cook for 10 minutes, stirring as needed.
• Add 1 cup vegetable broth, sun-dried tomato, jalapeno, peas, salt, seasonings and lemon juice.
• Cover and let simmer until all liquid has been absorbed. Use a potato masher to mash your potato mixture somewhat. Leave some chunks.
• Divide mixture into 4 parts and put each part on each of the 4 tortillas. Roll by bringing in the sides of the tortilla and rolling. Warm if needed before serving. Slice in half and serve with spinach salad and orange slices.
• Whole Wheat Tortillas.
• Mix together the flour, baking powder and salt. Work in Earth Balance Butter with a hand pastry blender.
• Slowly add warm coconut milk. Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth for 30 minutes. This stage is very important.
• After the dough has rested, divide into 4 equal parts. Make each section into a ball and roll out to about a 10" - 12" circle.
• Heat griddle to high. Add first tortilla. Flip after a minute. Push tortilla down with spatula to produce air pockets. Keep moving spatula around the tortilla to produce more air pockets. Flip tortilla and continue with process until tortilla is lightly browned in a few areas of tortilla. If desired you can brush tortilla lightly with Earth Balance Butter on one side.
• Store tortillas under damp cloth until ready for use.

PANIKEKE LAPOTOPOTO - SAMONAN ROUND PANCAKES

Steps:

• Sift the flour, baking powder, sugar and salt. Add the egg and milk, then mix everything up with enough water to form a thick batter with the consistency of wet dough.
• Heat up your oil over medium heat, then as soon as it starts to get shimmery, turn the heat down low. Oil temp should be about 340°F Oil should be deep enough to submerge the pancake ball.
• Fry tablespoonfuls in the oil for 3-5 minutes until they're dark golden brown. If your oil is too high, the panikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. So every couple of batches, break one open to make sure it's cooked through.
• Drain on paper towels.

INDIAN SAMOSA

Steps:

• Mix together the flour, oil and salt.
• Add a little water, until mixture becomes crumbly.
• Keep adding water, kneading the mixture till it becomes a soft pliable dough.
• Cover with a moist cloth and set aside for 20 minutes.
• Beat dough on a work surface and knead again.
• Cover and set aside.
• FILLING.
• Heat 3 tbsp oil.
• Add ginger, garlic, green chillies and few coriander seeds.
• Stir fry for 1 minute, add onions and saute till light brown.
• Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
• Stir fry for 2 minutes.
• Add potatoes.
• Stir fry for 2 minutes.
• Set aside and allow to cool.
• Divide dough into 10 equal portions.
• Use a rolling pin, roll a piece of dough into a 5" oval.
• Cut into 2 halves.
• Run a moist finger along the diameter.
• Roll around finger to make a cone.
• Place a tablespoon of the filling into the cone.
• Seal the third side using a moist finger.
• Deep fry the samosas on low to medium heat until light brown.
• Serve with tomato sauce or any chutney you love.

INDIAN SAMOSA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• To make the crust, whisk together the flours and salt in a bowl.
• Stir in the oil until clumps form.
• Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together.
• Shape into a ball, cover with a damp towel and set aside.
• To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside.
• Cook the potatoes in boiling salted water 15 minutes or until tender.
• Drain, return to the pot, and mash, leaving small chunks.
• Heat the oil in a skillet over medium heat.
• Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender.
• Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre.
• Toast for 30 seconds.
• Stir in the peas and broth.
• Fold the onion mixture into the potatoes and stir in the sugar.
• Season with salt and pepper, if desired.
• Spread the filling in a 9" pie dish and set aside.
• Roll out the crust to an 11" circle on a floured work surface.
• Cover the filling with the crust, pressing down to make sure no air pockets remain.
• Trim away the excess dough and crimp the edges.
• Cut an X in the centre to vent the steam and brush with milk before baking.
• Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden.
• Let stand for 5 minutes before serving.

SAMOSA PANCAKES

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Spray 2 baking sheets with cooking spray.
• In a large bowl mix all ingredients together, except for cooking spray.
• Measure 1/4 cup pancake mixture and place on prepared baking sheet.
• Flatten.
• Bake for 15 minutes.
• Flip pancakes and bake for 10 minutes more.
• Serve with plain yogurt and mango chutney.