Corn and Pea Samosas in Caraway Seed Pastry recipe
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Ingredients
- 1 ½ cups all-purpose flour 2 tablespoons ghee (clarified butter) 1 tablespoon caraway seeds ½ cup warm water 1 ½ tablespoons ghee (clarified butter) ½ small onion, finely chopped 2 cloves garlic, crushed 2 teaspoons grated fresh ginger 2 teaspoons garam masala ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon ground turmeric ¼ teaspoon chile powder ½ cup corn, drained and rinsed ½ cup frozen peas, or to taste ¼ cup coconut milk 1 cup vegetable oil for frying
Nutrition Info
- 163.5 caloriescarbohydrate: 8.7 gcholesterol: 5.7 mgfat: 14.1 gfiber: 0.6 gprotein: 1.3 gsaturatedFat: 3.4 gservingSize: -sodium: 13.8 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Corn and Pea Samosas in Caraway Seed Pastry
Directions
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Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes.
Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature.
Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.