Samsa with vegetables – a detailed recipe for cooking. Share with друзьями: 
Time: 2 час.10 min. Difficulty: medium Quantity: 6-8 servings, 20 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 medium sized potato tubers (boil until softness, drain and let cool)
- 1 tbsp. frozen green peas (thaw)
- Cooking Oil
- 2 tbsp. premium wheat flour
- 1.5 tsp salt
- 1 tsp spice mixes Garam Masala
- Cold water as needed, usually about 10 tbsp. l
- 1 tbsp. chopped onions
- 1 tbsp. l chopped fresh ginger
- 1 chopped hot green chili pepper
- 1 tsp ground coriander
- 1/4 Art. ghee or ghee or vegetable oil for dough ghee, or ghee, or vegetable oil for frying
- 1 tsp cumin seeds
- 1/4 tsp ground black pepper
- 1/4 Art. chopped cilantro leaves
- 1 tbsp. natural yogurt
- 1 tbsp. l chopped fresh mint leaves
- 1 tbsp. l chopped green onions
- 1 tbsp. l lemon juice
- Feed chutney
Recipes with similar ingredients: potatoes, chili peppers, dough shortbread, chutney sauce, green onions, ginger root, coriander, garam masala, cumin, cilantro, mint, lemon juice, yogurt, peas, ghee oil
Recipe preparation:
- Prepare the dough by mixing flour and 1/4 tsp. salt, then rub in flour 1/4 tbsp. ghee, until a large crumb is formed. Add water, 1 tbsp. l., until the dough begins to gather in a ball, total about 10 tbsp. l Knead the dough lightly, then form from it drive, wrap it in cling film and put in a refrigerator not less than an hour.
- While the dough is “resting”, prepare the filling. Peel potatoes and cut into small cubes. In a medium sized pan preheat 1/4 tbsp. ghee and put onions. Fry until light caramelized onions, about 6 min. Add ginger, chili pepper, coriander, a mixture of spices Garam masala, cumin seeds and cook, until the aroma of spices is revealed, about 2 minutes. Add potatoes, a teaspoon of the remaining salt and 1/8 tsp. pepper. Cook, stirring, until all the ingredients mix well, about 6 minutes Add green peas and 3 tbsp. l cilantro give cool completely.
- While preparing the filling, prepare the yogurt dip sauce by mixing yogurt, the remaining tablespoon of cilantro, mint, green onions, lemon juice remaining 1/4 tsp salt and the remaining 1/8 tsp pepper. Shuffle. Refrigerate before serving samsa.
- Divide the dough for samsa into 10 parts and roll each a piece of dough in a circle of approximately 13 cm in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and pinch to make a seam: you should get a cone from test. Carefully put about 2 tbsp. l toppings with a slide in dough cone, then dampen the remaining edges with a small amount water and pinch. Repeat with the remaining test and stuffing.
- To make samsa, heat a large saucepan by pouring into it is at least 5 cm. of oil, up to 171 ° C. Fry pies a few pieces, mixing, so that they are evenly browned, over about 4 minutes (Tip: they will float on the surface of the oil long before you are ready, make sure the dough has become crispy and golden brown.) Get out with a slotted spoon and shift on a plate covered with paper towel to absorb excess fat. Fry the remaining samsa. Serve immediately with yogurt dip sauce and your favorite chutney.
