Tuesday, October 05, 2010

A kind of pea and potato samosas


A few days ago I watched Indian Food Made Easy on BBC HD and was more than happy to see traditional Indian dishes presented in a new way without sacrifying flavour. Samosas are not that difficult to shape as one might think, but this time I went for an even easier option - used thicker version of phylo dough - Turkish yufka and stuffed them with potatoes and peas stuffing together with some lovely Indian spices. As everyone knows, Indian cuisine uses simple ingredients, but it's all about the spices which bring so much great flavour! So this time it's not just peas and potatoes...

What we need:

3 tbsp vegetable oil
½ tsp mustard seeds
60g chopped onion
1 tsp finely chopped or grated ginger
60g frozen peas
1tbsp ground coriander seeds
1 tsp ground cumin
¼ tsp red chilli pepper powder
1/2 -¾ tsp garam masala
salt
about 100ml water
600gr boiled and crushed potatoes
4 tbsp chopper coriander or parsley
phylo dough
butter to brush the dough
2 tbsp sesame seeds ( optional, you can also use poppy seeds)

What we have to do:

1. To make the filling, preheat some oil in a pan and when it's hot, add your mustard seeds for 10 seconds, then add ginger and onion. Let them fry for about 1 minute.
2. Now add the peas into a pan together with the spices and a good splash of water. Cook until peas are soft.
3. Add your crushed potatoes, stir it well and finally add your parsley or coriander. Stir and let it cool until you make your samosas.
4. To make samosas, brush your phylo dough with melted butter, cut it into stripes and add a teaspoon of filling on each stripe and fold it several times to shape triangles. All the corners should be closed.
5. Preheat the oven 180C and then brush samosas with butter again and sprinkle with some sesame seeds if you like. Let it bake for 20-30 minutes until golden brown. Serve warm! Enjoy!


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Receptas Lietuviskai - Samosos su bulviu ir zirneliu idaru!

Samosos, tai mazyciai trikampio formos pyragiukai. Idaras gali buti visoks, o tesla yra pati paprasciausia - vanduo ir miltai. Nors ir skamba paprastai,taciau kaip ir visi Indijos patiekalai, cia svarbiausia prieskoniai, nes butent jie ir ispopuliarino Indijos virtuve. Kitaip tariant, tai butu paprasti pyragiukai su bulvem ir zirneliais, o pagardinus prieskoniais, jie tampa puota burnoje. Taip pat tradiciskai samosos yra verdamos aliejuje. Si karta ikvepta sia savaite matytos laidos 'Indian Food Made Easy', pasirinkau siek tiek sveikesni varianta - bulviu ir zirneliu idara iviniojau i filo tesla ( si karta storesni varianta) ir kepiau orkaiteje. Paragaujam?

Reikia:
3 v.s. aliejaus
½ a.s. garstyciu seklu
60g smulkinto svoguno
1 a.s. smulkiai pjaustyto imbiero
60g saldytu zirneliu
1 v.s. maltu kalendrosseklu
1 a.s. malto kumino
¼ a.s. raudonos cili paprikos milteliu
½-¾ a.s. garam masala
druskos
apie 100ml vandens
600gr virtu trintu bulviu
4 v.s. smulkintos kalendros arba petrazoliu
filo teslos
sviesto aptepti teslai
2 v.s. sezamo seklu ( nebutina, taciau taip pat galite naudoti
aguonas ar svogunu seklytes)

Gaminame:

1.Pirmiausia pasigaminame idara. Ikaitiname alieju ir sudedame gartyciu seklas 10 sekundziu, kai pradeda sprogineti, dedame imbiera ir svoguna. Pakepiname apie 1 minute.
2. Tada sudedame zirnelius, bei prieskonius, ipilame siek tiek vandens. Paverdame kol zirneliai
suminkstes.
3. Dabar jau sudedame virtas ir trintas bulves, pamaisome ir pabaigoje imaisome petrazoles.
4. Filo tesla supjaustyti juostelemis, aptepti sviestu. Ant kiekvienos juosteles deti sauksteli idaro ( atvesusio) ir lankstyti taip, kad gautusi trikampiukai, sudeti ant kepimo skardos, vel aptepti sviestu ir apiberti sezamo seklomis. Dirbti
reikia gana greitai, kad filo tesla neisdziutu.
5. Dedame pyragelius i ikaitinta orkaite 180C ir kepame apie 30 min kol tesla bus graziai rusva ir traski. Valgyti siltus! Skanaus!

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