Yogurt Samosas Food

THE BEST SAMOSAS

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

SAMOSA SAUCE RECIPE (INDIAN CHAAT DIPPING SAUCE)

Steps:

• Heat oil in a pot. When the oil is hot, add the onion and saute for 5 minutes.
• Add the garlic and stir fry for 2-3 minutes or till fragrant then add the chillies.
• Add the tomatoes and stir 10 minutes.
• Add the tamarind water and then salt to taste.
• Allow to cool a little and blend in a food processor. Taste again and see if you need to add more salt or chilli powder. (If you made it too spicy, you can add cream or yogurt to reduce the heat.) Serve with the samosas.
• Add all the ingredients to the blender and blitz. Trickle the water in to help loosen the ingredients and get a finer paste. (You don't need to use all the water- stop when you are fine with the texture.)
• Alternatively, pound it finely in a mortar and pestle.
• Pour into a bowl, give it a good stir and serve with the samosa bites. (Garnish with a coriander leaf, mint leaf or slice of lemon if you wish. For something more colourful, you can sprinkle some pomegranate seeds on top.)

SAMOSAS (MOOSEWOOD)

Steps:

• Filling:.
• Heat butter in heavy skillet.
• Add garlic, ginger, onion, salt and mustard seeds.
• Saute 6-8 minutes, or till onion is soft and clear.
• Combine all ingredients, except peas, and mix well.
• Fold in peas last, taking care not to smash them.
• Pastry:.
• Sift together flour and salt.
• Add melted butter, yogurt and enough water to make a stiff dough.
• Knead till smooth and elastic.
• Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
• Keep rolling and cutting till you've used all the dough.
• Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
• Brush edges with a little water, fold over and seal by pressing with a fork.
• Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
• Make sure the oil is hot enough (it should bounce a drop of water on contact).
• Fry samosas till golden.
• Drain well and serve. Excellent with chutneys and raitas.

SAMOSAS

Steps:

• Dough 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
• Filling: 1) Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. 2)Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
• To Assemble and Bake: 1) Preheat the oven to 425 degrees F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. 3) Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Store in the refrigerator or freezer until baking time. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down. 5) Serve within 5 minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)
• For the dipping sauce: 1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. 3) Serve warm or at room temperature with hot samosas.