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My review
Corn and Pea Samosas in Caraway Seed Pastry
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19
Joanna
"A samosa presser is available from Asian grocery stores, but I use a dumpling press and it works just as well. I love these tasty treats and they are always gobbled up quickly."
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Ingredients
1 h 25 m servings 164Original recipe yields 20 servings (20 samosas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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