Indian Style Spicy Dumplings (Samosas)
Ingredients
- For the filling
- 1 onion
- 300 grams Romanesco broccoli
- 100 grams Beans (frozen, chopped)
- 2 tsps freshly grated ginger
- 2 to 3 tablespoons Ghee (clarified butter)
- ½ tsp Cumin
- 1 generous pinch Chili powder
- 1 tsp ground coriander (Sweet Paprika, and Garam Masala)
- 125 grams Peas (frozen)
- salt
- For the dough
- 300 grams Pastry flour
- 4 Tbsps Ghee (clarified butter)
- 1 tsp salt
- 1 l vegetable oil (for work surface and frying)
Preparation steps
For the dough, mix flour, ghee, salt and 175 ml (approximately 3/4 cup) of water in a bowl. Knead thoroughly until it is firm and supple. Cover and let it rest about 20 minutes.
For the filling, peel the onion and cut into small cubes.
Blanch the romanesco along with beans in boiling salted water for 4 minutes, drain and rinse with cold water.
Ia saucepan with ghee, toast cumin over medium heat for about 1 minute. Add ginger and all other spices and mix well. Add onions and cook briefly, then add the vegetables, cooking everything about 3 minutes. Reduce the heat, cover the pan and simmer for about 5 minutes in its own juice. Season with salt and refrigerate.
Divide the dough into 8 balls. On a large wooden board coated with oil, roll out each dough ball into a round, flat cake about 20 cm (approximately 8 inches) in diameter.
Spread the filling on half of the dough, fold dough over the filling and twist the edge firmly to seal.
Prepare all the samosas in this way.
Heat oil in a saucepan over medium heat. Fry samosas in portions in the hot oil for about 3-4 minutes.
Drain on paper towels. Serve while still warm.
