Samosa: Difference between revisions
imported>Supten Sarbadhikari (New page: {{subpages}} '''Samosa''', or '''singara''' is a preparation of processed potatoes (occasionally along with cauliflower) that have been put inside a near-pyramidal shaped covering...) |
imported>Supten Sarbadhikari No edit summary |
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==Cooking== | ==Cooking== | ||
Initially the potatoes are cut into small pieces and cooked with [[ginger]], [[garlic]], [[onion]], [[nut]]s, [[turmeric]], [[salt]], and, occasionally [[cauliflower]] in a small amount of water. | Initially the potatoes are cut into small pieces and cooked with [[ginger]], [[garlic]], [[onion]], [[nut]]s, [[turmeric]], [[salt]], and, occasionally [[cauliflower]] in a small amount of water. | ||
The covering dough is prepared with [[flour]], [[water]], [[oil]] and [[salt]]. Some cooks add | The covering dough is prepared with [[flour]], [[water]], [[oil]] and [[salt]]. Some cooks add [[ajowan]], [[black cummin seeds]] or [[fennel seeds]] to the dough. | ||
The cooked potato preparation is put inside the dough, which is flattened to an ellipse of about 15 cm by 8 cm diameter and cut into half. | |||
Most cooks cook them during a single immersion in a generous amount of oil pre-heated to a temperature around 375°F (190°C) until they are golden and slightly crisp. | Most cooks cook them during a single immersion in a generous amount of oil pre-heated to a temperature around 375°F (190°C) until they are golden and slightly crisp. | ||
Revision as of 05:27, 2 April 2008
Samosa, or singara is a preparation of processed potatoes (occasionally along with cauliflower) that have been put inside a near-pyramidal shaped covering of flour dough and deep-fried. This is a typically north Indian food. However, in south India a similar thing is available but containing carrots and onions in place of potatoes.
Cooking
Initially the potatoes are cut into small pieces and cooked with ginger, garlic, onion, nuts, turmeric, salt, and, occasionally cauliflower in a small amount of water. The covering dough is prepared with flour, water, oil and salt. Some cooks add ajowan, black cummin seeds or fennel seeds to the dough. The cooked potato preparation is put inside the dough, which is flattened to an ellipse of about 15 cm by 8 cm diameter and cut into half. Most cooks cook them during a single immersion in a generous amount of oil pre-heated to a temperature around 375°F (190°C) until they are golden and slightly crisp.