Description
I want to share your recipe for samosas. Say at once, not in which measure do not claim the original samosa, according to this do not cling to "originality". The samosas I make easy puff pastry. I've tried other dough recipes, but settled on this for samosas, why is it I most love to do.
Ingredients
-
Flour
500 g
-
Water
1 cup
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Lamb
250 g
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Fat
90 g
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Chicken egg
2 piece
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Onion
2 piece
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Vegetable oil
60 g
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Salt
-
Black pepper
-
Zira
0.5 tsp
Cooking
We need a very simple set of products. For the dough – Flour, egg, salt, water, vegetable oil. For minced meat – Lamb, fat tail, onion, salt, pepper, cumin, vegetable oil.
First, make dough. Will proseem flour in a glass of water approximately need half a kilo of flour.
In a bowl pour salt.
One egg.
A glass of water.
Mix everything.
Next, slowly begin to introduce the flour to speed up the process at the initial stage, use the mixer.
Continue to enter the flour.
When the mixer seems to in the course are hands.
Knead the dough a little bit weaker than the dumplings at the end, we get a charm.
Now remove the dough in the bag and sucks on leave for 40 minutes. Unforgettable it at least once to press down, about 20 minutes. In the bowl, leave covered with foil.
While the dough settles, proceed to the stuffing. I have over the years developed a certain proportion. Namely, lamb with onions equally and tail is approximately 30% of the meat. Well, the standard spices for samosas – salt, pepper, cumin. This for me to my taste is a perfect addition, though as they say all this is IMHO. Let's get the Meat we need chopped, not scrolled, according to this little chop the lamb. Scrolled stuffing in the samosa on a lot less tasty. All this of course IMHO, but still everything is chopped, don't be lazy...
The stuffing came out of 237 grams, I draped especially for those who loves precision.
The fat tail, cut small cubes.
Sweat the onions. That's all we have ready to assemble the stuffing.
Put all into a saucepan, sprinkle with salt...
Pepper...
Triturated in a mortar half a teaspoon of cumin, grind not much, but a little bit.
And mince it.
Mix the minced meat adding a little vegetable oil, 35 grams.
Thoroughly knead it, and leave to stand, to get married, at least half an hour.
While the meat is getting married proceed to the test.
To start, mash the dough with your hands into a pancake.
Next, using a long rolling pin roll out to a large and thin sheet. Unforgettable sprinkle flour that would not stick together.
So, diligently.
In the end, we get such a sheet.
With the rust. oil, not much, within reason.
Carefully distribute the oil across the surface.
Here...
Begin to twist into a tube, twist tightly and carefully.
We get such a sausage.
Next, we put her.
And cut into desired pieces.
Here they are on the cut.
Then zasiyaet them with one hand. In the end, leave such blanks.
Plusem of the workpiece.
And roll out them.
Well, everything is ready for samosas.
Start the manufacture. Put on the middle of the stuffing, take, a tablespoon with a slide.
And form a samosa Once...
Two...
"Envelope" fold, overlap, Yes from the photo you can see everything, the tips a little bit primitive Three...
Grease the pan with vegetable oil and put samosa, seam down.
Now separate the yolk from the egg, add a little water and mix.
Lubricates the samosa on top.
And send in a pre-heated oven. 200 degrees about 20-30 minutes, depends on oven.
And after half an hour, we get such a beauty.
Here's it on the cut, note how the perfect dough!
Well, that's all. All a pleasant appetite!
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