Samosas

Summary

Prep Time	2 hrs 30 mins
Total Time	2 hrs 30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Samosas are small fried dumplings filled with vegetables. They are suitable both as a starter and as a main course. The amount given here refers to samosas as the main course. Clean the tomatoes, potatoes, peppers and onions and dice them. Keep the liquid of the tomatoes. Boil the potato cubes until soft. Prepare a dough for the dough using flour, salt and very little water. The dough must be very firm. The best way to prepare the dough with the mixer with dough hook until small, non-cohesive flakes are formed and then knead them by hand. The dough must not stick to the hands and should be unusually tough. Shape the dough into balls the size of a table tennis ball. There should be about ten such balls. Roll out the balls very thinly into flat cakes. Do not flour the surface, the dough must be firm enough not to stick. Otherwise, add flour to the dough and knead again. The flatbreads should have a diameter of approx. 15 cm. Kneading and rolling out are likely to be perceived as unusually strenuous. For the filling, sauté the onion in a large pan (all the vegetables must fit in here). Add the diced tomatoes with all their liquid. Add the rest of the vegetables. Rub the dried curry leaves between your hands and add. Season to taste with the spices. The dish lives on a lot of turmeric and caraway seeds. The filling is usually spicy. Of course, sensitive connoisseurs only take as much chili powder as they can tolerate. The filling should be something like that. You can add water or coconut milk to this. The filling can be very spicy and should still simmer slightly when it is filled into the dough. To do this, halve the dough circles and shape them into small school cones. To do this, divide the semicircle into three pieces of cake and glue the two outer pieces of cake on top of each other. Squeeze the tip so that no sauce drips through. Fill the folded cone with the filling (about one and a half to two tablespoons per bag, you can press the filling in, the dough of the cone then forms a bulge) and seal the edges at the top (if some sauce sticks to the outside, that`s no further bad.). The bags dry out quickly on the outside, that`s not a problem. Heat the oil in a small saucepan. It should form a bath at least 3 cm deep and not get too hot. You can tell that it is at the right temperature when the samosas turn evenly brown. It is best to slide the samosas into the hot oil with a slotted spoon and fry on both sides. When the batter is crispy brown in color, drain on a kitchen towel. Depending on how quickly you can do this, keep the samosas warm until they can be served. They taste best freshly fried. When they get cold, the filling makes the batter a little soft, but they stay delicious. You can get the spices you need in the Asian shop. The preparation time corresponds to the time I need for all the steps together. It pays off, e.g., to prepare the vegetables and the dough in peace, if that is omitted, you can finish the rest in about half an hour to three quarters of an hour.