25 November 2011

Samosas (revised)



I don't have much time lately, so please excuse my absence from commenting;
Here is reminding of my first post!

Nemam mnogo vremena u posljednje vrijeme, pa vas molim da mi oprostite sto ne komentarisem na vasim postovima. Evo podsjecanja na moj prvi post - cisto da me ne zaboravite!

Dough:
450 g plain flour
100 g butter, softened
1 teas salt
150 ml water, warm
Filling:
2 tbs vegetable oil, or any other neutral
2 medium onions, chopped finally
250 g minced meat, your choice
3-4 garlic cloves, minced
1-1,5 cm ginger, grated - or 1/2 teas powder
1/2 teas turmeric powder
2 teas coriander powder
1 1/2 teas cumin powder
a pinch of chilli powder
1/2 teas salt
120 ml water
150 g peas
2 tbs coconut, grated
1 teas 'Garam Masala' powder
2 tbs coriander leaves, chopped
1 tbs lemon juice

-Make a stiff dough (food processor can help, divide in 6 balls, cover with Glad wrap and leave rest.
-Meanwhile, heat the oil and add onions. Fry for a couple of minutes, then add mince and the spices. When meat is ready (loses pink colour)add the rest of ingredients. Cook for a few minutes more, and then let it cool. Heat the oven to 200*C, if you want to bake the Samosas.
-Roll out the dough balls (one by one)into a 23-24 cm circle. Each circle divide in 6 pieces (like pizza slices). Wet the edges with a brush dipped into water.
-On each little triangle put a spoonful of filling. Lift the corners of each triangle,and seal the edges with your fingers, applying pressure.
-Place Samosas on baking sheets, sprayed with oil, then spray all over again.Bake 10-12 min, or until slightly golden.
Samosas can be deep fried, if you're not concerned about the fat content.
Note: If you replace the meat with grated potatoes, you'll get Vegetarian Samosas.







Tijesto za Samose:
450 gr brasna
100 gr putera, omeksalog
1 kasicica soli
1.5 dl vode, mlake
Nadjev:
2 kasike ulja, po izboru
2 glavice crvenog luka, srednje velicine, sjeckanog
250 gr mljevenog mesa, po izboru
3-4 cena bijelog luka, protisnutog
1-1,5 cm djumbira (ginger),ribanog ili 1/2 kasicice prah
1/2 kasicice turmerik, prah
2 kasicice korijandera, prah
1 1/2 kasicica kima, prah
malo chilija (prah ili sjeckan svjez)
1/2 kasicice soli
120 ml vode
150 gr graska
2 kasike kokosa, ribanog
1 kasicica ‘garam masala’
2 kasike lista korijandera, sjeckanog
1 kasika limunovog soka
Postupak:
Umijesite tijesto (moze i u elekricnoj sjeckalici), koje ce izgledati poprilicno tvrdo. Podijelite na 6 loptica, pokrijte prozirnom folijom i ostavite odmarati dok kuhate nadjev. Za nadjev – zagrijte ulje, proprzite luk te dodajte meso (dinstajte dok ne promijeni boju), bijeli luk te sve ostale zacine i vodu. Kuhajte jos par minuta. Smaknite da se prohladi. Prvu lopticu tijesta razvucite u krug velicine 23-24 cm (malo vece od desertnog tanjira). Krug podijelite na 6 jednakih dijelova (trokuti kao za kiflice). Uglove premazite vodom, a u sredinu stavite po kasiku nadjeva.
Oblikovanje piramida:
Uglove trougla dignete, a stranice blago pritisnete prstima dok se ne zalijepe. Redajte na pleh. Pospricajte uljanim sprejom i pecite na 200* C 10 -12 min.
Mozete ih i prziti u dubokoj posudi sa dosta ulja, ukoliko ne brinete o masnoci.
Napomena:
Ukoliko zelite vegetarijansku verziju, umjesto mesa ubacite sitno sjeckani krompir.


18 comments:

  1. ovo sam jednom probala u indijskom restoranu i jako mi se svidjelo. Bilo bi super napraviti ih doma, tako da si spremam ovaj recept :)

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  2. Posto tek od nedavno pratim tvoj blog, ovo podescanje mi super dodje! Nikad nisam jela samose, ali super izgledaju! :)

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  3. Ja ih nikad nisam probala, izgledaju jakoo njami a vjerujem da i cijela kuća divno miriše po njima!

    Želim ti ugodan vikend i šaljem pusu:)

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  4. Samosas are a favorite snacks of India and you will get everywhere in different names and taste but I must say you make it perfect and too delicious!

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  5. hi Jasna, just bookmarked this with thanks- never knew you like to use many spices, that's a variety.. i love it, rich flavor for samosa.

    Over here, less spicy, we normally do prawns with carrots and green peas, or minced meat. have a happy weekend

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  6. wow..sounds tasty jasna...love your perfection n excellent cliks..;)
    Tasty Appetite

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  7. Uf draga Jasna, ovo izgleda savršeno! Baš po mom guštu.

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  8. Ясна,страхотна рецепта!Ще се възползвам!Прегръдки:)

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  9. Mmmmh, jako fino izgledaju! Baš po mom ukusu :)

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  10. Odličan recept i hvala ti što si nas podsjetila na njega !

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  11. Oh my, those look so amazing, I wish I could impress people with my cooking the way you do :D

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  12. So excited to see Indian samosas on your blog! I love samosas anytime of the day! :)

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  13. Evo sam odma ogladnila kad sam ugledala ove male slasne samose...
    Ćaoooo...

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  14. This someting I have always wanted to do; thank you for sharing your recipe; looks good!
    Rita

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  15. Thanx for linking it to my event..
    Please contribute your entries (old or new )EP Series-Cilantro /Cumin Event

    Erivum Puliyum

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