Indian Pasties
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- For the pastry
- 3 cups all-purpose flour
- 4 Tbsps Ghee
- 1 tsp salt
- ¾ cup water
- For the filling
- 11 ozs Broccoli
- 1 cup Green beans (finely chopped)
- 3 Tbsps Ghee
- ½ tsp Cumin
- 2 tsps freshly grated ginger
- ½ tsp Chili powder
- 1 onion (finely chopped)
- 4 ½ ozs peas
- salt
- 4 cups Oil
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Citrus juicer, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon, 1 großer Pot, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Paper towel
Preparation steps
1.
For the pastry: mix together the flour, ghee, salt and water in a mixing bowl. Knead to a smooth dough. Cover and leave to rest for 20 minutes.
2.
For the filling: blanch the broccoli and beans in salted boiling water for 4 minutes. Rinse in cold water and drain.
3.
Heat the ghee in a frying pan and cook the cumin seeds for 1 minute, then add the ginger and ground spices and stir well.
4.
Add the onions and cook gently for 4 minutes, then add the blanched vegetables and peas and cook for 3 minutes, stirring occasionally. Reduce the heat, cover and simmer for 5 minutes. Season with salt and leave to cool.
5.
Divide the dough into 8 portions. Oil a large, wooden board and roll out each ball to a rectangle 20 x 10 cm |8" x 4". Cut in half to form 2 squares.
6.
Divide the filling between the dough squares and fold each wrapper diagonally in half to form a triangle. Press the edges down firmly.
7.
Heat the oil in a large pan. Fry the samosas a few at a time, in the hot oil for 3-4 minutes, turning once. Drain on kitchen paper.
