New Recipes

1 Peel, rinse and mince garlic 2 Peel and rinse ginger; Mince the majority; Julienne the remaining.


Ingredients :

5 potatoes (medium size), 1 onion, 175g shelled peas, 30g ginger, 14g fresh green chili peppers, 32g coriander, 2 cups of all-purpose flour, 5T water, 1.5t salt, 1t ground coriander seeds, 6.8 cups of oil.

(1) 1/2t salt, 4T oil.
(2) 4T water.
(3) 1t garam masala, 1t ground roasted cumin seeds, 1/4t cayenne pepper, 2T lemon juice.
(4) 120g mint, 125ml yogurt, 3T lemon juice, 1t salt, 1t sugar.

Preparation :

1. Rinse potatoes; Boil with jackets; Remove and cool.
2. Peel, rinse and chop onion finely.
3. Peel, rinse and grated ginger finely.
4. Rinse, seed and chop fresh green chili peppers finely.
5. Rinse coriander; Mince the majority; Reserve some leaves for later use.
6. Rinse peas; Blanch in boiling water for 20 seconds; Remove and rinse in running water; Drain.
7. Strain 2 cups of all-purpose flour through a sieve into a stainless steel bowl; Add seasoning (1) and mix well; Rub until the mixture resembles breadcrumbs; Gradually add seasoning (2); Knead into smooth dough; Shape into ball; Evenly grease; Put into plastic bags; Leave it for at least 30 minutes.
8. Peel the potatoes and cut into 6mm-long cubers.
9. Heat a pan with 4T oil over a medium heat; Stir-fry the onion over a low heat till fragrant; Add the peas, ginger, 8g green chili, minced coriander and 3T water; Stir-fry over a low heat briefly; Cover the pan with a lid; Cook over a low heat till the peas are done; Add the diced potatoes and seasoning (3); Stir-fry over a low heat for 4 minutes; Turn off the heat; Cool to be the filling.
10. Divide the smooth dough into 8 balls; Roll each into a circle with 18cm diameter; Cut each into halves; Form a cone with each half (overlap the seams); Press the seams slightly; Stuff each cone with 2.5T filling; Close the top of the cone by sticking the open edges together with some water to be samosas.
12. Add 6 cups of oil to a pot; Bring to the boil over a high heat; Deep-fry the samosas over a low heat till golden brown and crispy; Deep-fry over a high heat for 10 seconds; Remove and drain; Turn off the heat.
13. Add seasoning (4) and the remaining green chili to a blender and grind to be the dipping sauce.
14. Arrange the samosas on a serving plate; Pour the sauce sauce from the step 13 on the side; Garnish with the remaining coriander leaves.