SAMOSAS - Q8

Rezept für 1 - Rezept

Zutaten
Menge	Einheit	Zutat
		DOUGH
225	Gramm	Plain flour
		Pinch of salt
150	Milliliter	Water
		Rice flour for dusting
		Oil for cooking

....

Kategorien
!	Teigware
	Gefüllt

Zubereitung:
.	These snacks take about 1 1/2 hours to prepare. Prepare the mince or potato stuffing following the recipe instructions. Prepare the dough according to the recipe for Twolayered Bread using plain flour instead of chappati flour. Use rice flour for dusting the dough and roll out the rotis as finely as poßible. Cook the bread gently on a hot tawa or griddle so that each layer of dough is barely cooked and not browned. Separate the two layers and keep them wrapped in a cloth until required. Cut the rounds into 5cm/ 2-in strips Neaten each strip so that the ends are triangular and roughly mark the strips into five sections. Place a heaped teaspoon of the chosen filling at one end of the dough, then fold the dough over and over to make a triangular shaped pasty. Continü folding until the strip of dough is used and the filling is sealed in. Tuck the final loose piece of dough neatly between a fold so that the samosa will not come undone during cooking. You may have to trim the end of the dough to make sure that it is small enough to tuck in. Fry the samosas gently in oil to a depth of 1 cm, turning once, until they are crisp and golden. Drain on absorbent kitchen paper and serve hot.

Zubereitung:

These snacks take about 1 1/2 hours to prepare. Prepare the mince or
potato stuffing following the recipe instructions. Prepare the dough
according to the recipe for Twolayered Bread using plain flour
instead of chappati flour. Use rice flour for dusting the dough and
roll out the rotis as finely as poßible.

Cook the bread gently on a hot tawa or griddle so that each layer of
dough is barely cooked and not browned. Separate the two layers and
keep them wrapped in a cloth until required. Cut the rounds into 5cm/
2-in strips Neaten each strip so that the ends are triangular and
roughly mark the strips into five sections.

Place a heaped teaspoon of the chosen filling at one end of the
dough, then fold the dough over and over to make a triangular shaped
pasty. Continü folding until the strip of dough is used and the
filling is sealed in.

Tuck the final loose piece of dough neatly between a fold so that
the samosa will not come undone during cooking. You may have to trim
the end of the dough to make sure that it is small enough to tuck in.

Fry the samosas gently in oil to a depth of 1 cm, turning once,
until they are crisp and golden. Drain on absorbent kitchen paper
and serve hot.

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