John Myers
Samosas with Dip (Indian Dumplings)
The perfect samosas with dip (indian dumplings) recipe with a picture and simple step-by-step instructions.
- 350 g Flour
- 1 cups Oil
- 1 tsp Salt
- Water
- 1 shot Lemon juice
- 1 shot Coriander
- Caraway powder
- 7 piece Boiled potatoes
- 2 cups Blanched peas
- 1 piece Ginger, about 3 cm
- 1 toe Chopped garlic
- 1 Little ones Shallot chopped
- 2 Pinches Mango powder
- 1 tsp Coriander powder
- 2 tsp Cumin powder
- 3 tsp Cayenne pepper
- 1 tsp Turmeric
- 1 tsp Garam masala
- 1 tsp Curry
- 1 tsp Sweet paprika
- Salt and pepper, soy sauce, caraway seeds
- Dip
- 3 cups Yogurt
- 4 tbsp Ketchup
- 2 piece Pickles, chopped
- 1 bunch Parsley, chopped
- 3 tsp Curry
- 3 tsp Sweet paprika
- 2 Pinches Sugar
- 2 tsp Garlic powder 2
- 3 Toes Garlic, chopped
- Salt and pepper to taste
- Knead a dough from the first 7 ingredients. Then shape it into approx. 7 to 8 balls of the same size and set aside. Finely chop the ginger and fry with the garlic and onion, then mash the potatoes and add, approx. Fry for 6 minutes. Add the spices, stir, then add the peas and fry for another 6 minutes. Then roll out circles with a diameter of approx. 20 cm from the dough balls (corresponding to the size of Parathas), cut these circles in half, then shape the semicircles into bags, moisten the inside with water, fill each with 2 tablespoons of filling and fold into triangles. A little water also serves as an adhesive. The dumplings are then fried until golden brown in hot oil for about 5 minutes or baked in the oven at 200 degrees for about 20 minutes. A dip is made from the remaining ingredients and served with it. Makes approx. 10 to 16 dumplings, 1 serving is approx. 3 to 4 dumplings with 5 tbsp to 7 tbsp dip.
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