John Myers
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Indian: Samosas – Dumplings
The perfect indian: samosas – dumplings recipe with a picture and simple step-by-step instructions.
dough
- 4 cm Ginger – finely grated
- 2 Pc. Hot peppers – finely chopped
- 3 tbsp Clarified butter
- 0,5 tsp Each black cumin (onion seeds) and thyme seeds
- 0,5 tsp Cumin – ground
- 0,5 tsp Coriander seeds – crushed
- 0,5 tsp Each paprika powder and garam masala
- 1 tsp Salt
- 2 tbsp Coriander herb
- 250 g Flour 405
- 60 g Clarified butter
- 0,5 tsp Salt
- 0,5 tsp Thyme seeds
- 85 ml Warm water (possibly a little more)
- Oil for deep-frying
Filling:
- Melt the clarified butter and sauté the ginger and peppers in it.
- Sauté black cumin and thyme seeds for 2 minutes.
- Do the same with cumin and coriander.
- Now add the potato cubes and cook on a medium flame, turning occasionally. Possibly put a lid on.
- Now add the remaining herbs and spices and mix well. Set aside and steep and let cool.
Dough:
- Make a smooth dough from all the ingredients. Divide the dough into 6 portions and cover them with a damp cloth. Roll out each ball of dough to a diameter of 18-20 cm and cut in half.
- Then place one half on your fingers so that part of it hangs down. (Photo) Brush the edge with your fingers with water and form a bag around the fingers.
- Then fill this with 1.5-2 tablespoons of the potato mixture. Brush the inside of the opening with water and close tightly. Place on a floured work surface until all samosas are formed.
- Heat the oil in a deep pan (or deep fryer) and fry the samosas in portions. Drain on kitchen paper.
- This goes well with dips, chutneys or ketchup.
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