Simple yet scrumptious, we just had to share!
* For a vegan version omit butter and use coconut or olive oil. Swap dairy yoghurt for a lemon minted soy yoghurt instead*
Ingredients: Dough
2 1/2 cups flour (spelt, wholemeal works well)
1/2 tsp salt
1 cup plain yoghurt
extra flour, as needed
Directions:
1. Place flour in a med size bowl. Mix in salt
2. Make a well in centre and add in yoghurt. Mix with a spoon, then move to using hands and rub together until a smooth dough forms.
3. Add extra flour if needed. Kneed until quite soft (5 mins). Cover tightly and refirdgerate until ready to assemble samosas.
Ingredients: Filling
2 x large potatoes (chopped, cooked until soft then mashed)
1 Tbs butter
1 cup finely chopped onion
2 garlic cloves, minced
1 Tbs fresh ginger, grated
1 tsp mustard seeds
1 Tbs fresh coriander
3/4 tsp salt
1 1/2 cups green peas (thawed frozen is fine)
2 Tbs lemon Juice
1/2-1 tsp curry powder (to taste)
Directions:
1. Cool mashed potato in bowl, set aside.
2. Melt butter in a small pan, adding onion, garlic, ginger, mustard seeds, salt and curry powder.
3. Saute over med heat until onions etc are soft. Add mixture into potato, along with coriander and lemon juice and mix well.
4. Cool for 15-20mins before using.
5. Preheat oven to 200 degrees. Line baking trays with apper, or grease trays with olive oil.
6. Gather extra flour, a small bowl of water and a pastry brush. Flour a clean surface and roll out balls of dough to about 10 cm round.
7.Lace 1 1/2 Tbs filling in the centre of each round. Brush inner edges with waer and fold over. Crimp edges firmly with a fork to seal.
8. Place samosas on prepared trays and brush tps lightly with olive oil. Bake 15mins, turn over and reduce heat to 170 degress and bake a further 10 mins.
9. Serve while still hot - minted youghurt and sweet chilli sauce are a must!
* For a twist try filling using mashed pumpkin and lentils, corn and sweet potato - get creative!!
( Thanks www.food.com for the pics!)
No comments:
Post a Comment