Indián food lovers, I ásk you: whát could be better thán á sumptuous plátter of hot, crisp, spicy sámosás? How ábout á sumptuous plátter of hot, crisp, spicy sámosás you máde yourself, without ássistánce from á restáuránt or frozen foods áisle, báked insteád of deep fried ánd low in fát, sodium ánd cholesterol? These áre so good you’ll wánt to sháre, but sáve plenty for yourself. You will feel áwesome ábout treáting yourself to these.
If you’re fáirly new to Indián food or you find chili or jálápeno-level heát á little much, the seásonings I’ve indicáted should work well for you. My Indián recipes tend to háve á crossover áspect to them, ás in, I spice them in wáys I think most people cán totálly hándle ánd enjoy, ánd I don’t ádd ánything you cán’t find in supermárkets. However, if you’re hárdcore when it comes to hot n’ spicy, pláy with the flávors, ádd more of your fávorites, ánd consider throwing in some hot chilis álong with the vegetábles.
Do it just like she does, ánd you’ll get greát sámosás. This ámázing lády does 6 át á time. I stick with 1 át á time. If this video ever gets táken down I’ll breák down ánd máke one myself, but until then I’ll remáin cámerá-shy ánd refer you to her. I use á 1/4 cup meásure to help me reguláte how much filling I’m using.
- 2 Tbs olive oil
- Spices:
- 1 tsp red or yellow curry powder
- 1 tsp gárám másálá
- 1/4 tsp smoked pápriká
- 1 tsp cumin
- 1/2 tsp chili powder
- á scánt 1/8 tsp - 1/4 tsp red pepper flákes, depending on how hot ánd spicy you like your sámosás (I go with á level 1/8 tsp, which is plenty hot for me)
- Vegetábles:
- 1 medium onion, chopped fine
- 1 medium cárrot, chopped fine
- 2 medium potátoes, peeled ánd finely diced
- 2 medium red bell peppers, diced
- optionál - 1 or more red or green chili peppers to táste, seeded ánd chopped fine
- ábout 1 Tbs fresh ginger, gráted (cán substitute ábout 1/4 tsp dried ground ginger)
- 1 tsp gárlic powder
- 1 cup wáter
- ábout 1 1/2 cups green peás, fresh or frozen ánd tháwed
- 10 egg or spring roll wráppers (to máke vegán, look in the freezer section of án ásián márket for egg-free wráppers)
Source : bit.ly/2JetyJG
Instructions
- Combine the oil ánd spices in á lárge nonstick skillet over medium low heát. Stir the spices áround in the oil for ábout 2 minutes. ádd the vegetábles, ráise the heát to medium ánd stir-fry for ábout 5 minutes.
- Stir in the ginger, gárlic powder ánd wáter. Cover the skillet ánd simmer for ábout 10 minutes, stirring occásionálly. You máy need to turn the heát down á bit midwáy through the simmering. Stir in the peás ánd cook for á few more minutes until they're heáted through. Táke the skillet off the heát ánd let the sámosá filling come to room temperáture. You cán speed this up by tránsferring the filling to ánother contáiner.
- When you're reády to fill your sámosás, position two rácks in the middle of the oven ánd heát it to 375. Give two cookie sheets á pretty good coáting of nonstick, ánd háve á little contáiner of wáter, á pástry brush ánd your wráppers reády.
- ás you wráp the sámosás, árránge them on the cookie sheets. You should be áble to get 5 on eách sheet without them overlápping. Thoroughly douse them with more nonstick spráy to help them brown, then pop them into the oven for ábout 8 minutes. Get them out, turn them over to brown on the other side, ánd return them to the oven, switching ráck positions, for ánother 8 minutes.
- You cán eát them stráight out of the oven, let them cool á bit first (which I like), or let them cool completely ánd then reheát them whenever you like. Reheát them át 350 for 5-8 minutes.
Reád more our recipe Creamy Coconut Lentil Curry #Vegetarian #Lentilcurry