BG Samosa

Submitted by enr on 05 Jun 2012
# For the dough:
1 cup flour
2/3 cup water
1/2 tsp salt
# For the filling:
4 potatoes (medium size)
1 onion (medium size)
1 dry chili pepper (optional)
1/2 cup ground coriander
pinch of pepper
4-5 sprigs fresh dill
sunflower oil for frying
1 cup water or broth (chicken or mushroom)
BG Samosa
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Of flour, salt and water Knead the soft dough that is not sticky and going for sharpening (if necessary add a little flour or water). Shape of pita, cover with a cloth and leave about 1/2 hour. Meanwhile, prepare stuffing as: Slice the onion and fry it in 2 tbsp sunflower oil until lightly tanned all. Add the grated potatoes and pour another 2 tbsp sunflower oil. Stir occasionally. When the potatoes saute, pour 1 cup soup (mushroom or chicken) or water and stew until soft. Add salt, coriander, black pepper and chopped chilli. When the potatoes are fully prepared take off from the heat. Add the finely cut dill and leave to cool. divide dough into 4 balls (the size of a small egg). Roll out a thin crust (1-2 mm), which trim two diagonally. Put part of the filling at one end and turn cone. At the wide end to pinch the dough to close the opening. You can stick with a little water. So prepared cones fry the hot sunflower oil (pan with about 1 cm or sunflower oil in a deep fryer), first put them face to fry base and then tumble them to lie down. Pay them regularly to braised evenly. Can be eaten as hot and cold. Personally, I prefer them warm. Serve them with a sauce of yogurt, garlic and dill.
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05 Jun 2012


They look great with this konusovodna form! And so as I read, I begin to swallow something. Samosa I only had it wrapped in thin pastry for pie and shaped like a Moroccan BRIJUNI. Thus cones are something spectacular! Like everything you do :)

Rally, many thanks! Your opinion is very important to me!