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Cocktail Samosa -
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08-21-2011, 10:26 AM
Cocktail Samosa
Cocktail Samosa Ingredients: Pastry (I eyeball the amounts, so what Ive written below is an approximation) Flour 1 1/2 cups Clarified butter 1-2 tbsps Water to knead this to a firm, smooth dough Filling Chicken mince 250 gms Garlic 5-6 cloves; chopped fine Onion 1 small; chopped fine Fresh coriander 1 bunch; chopped fine Green chili 1-2; chopped fine Salt to taste Method: Pastry * Rub the clarified butter into the plain flour with your fingertips to distribute it evenly. Gradually add water & bring the dough together. Knead it till its firm & smooth, & leave to rest for about 30 minutes. *A firm dough is important to get a crisp, thin, almost translucent pastry. Filling * Heat 2-3 tbsps of oil in a pan. Sweat the onion & garlic for 2-3 minutes, till translucent. * Add the mince & saute on high heat till cooked through & dry. *Add the coriander + green chilies + salt to taste. Make sure the water is completely dry or the samosas will get soggy. *Once done, cool the filling completely. (The filling can be made a day in advance) Making them *Pinch a small piece of dough, make a ball & roll it out as thin as you can (dust with as little dry flour as possible). *Cut out circles with a 3″ cookie cutter. To make triangles, half the circles. To make semi-circles or small balls, leave them uncut. *Place a teaspoon of filling in the centre of each & fold as desired, sealing the edges firmly with a little water. Make sure you seal them well, or the filling will spill out while frying. * Heat the oil in a deep heavy bottom pan/wok/kadhai to almost smoking (just like you do for doughnuts), & fry in small batches till light brown. At this stage you can remove from oil, cool & freeze for later use, or continue to fry till golden brown. Once golden brown, place on paper towels for 5-10 seconds for extra oil to be absorbed. Serve HOT with a chutney, green or tamarind, or with a Cilantro-yogurt dip. *Note: The recipe makes a largish batch of almost 60-80 small samosas, so you can use half, & freeze half for later.
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Re: Cocktail Samosa -
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08-27-2011, 05:47 AM
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Re: Cocktail Samosa -
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08-27-2011, 09:58 AM
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Re: Cocktail Samosa -
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03-06-2012, 06:25 PM
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