OK, so this is a method more than a recipe when it comes to the filling, but I can give you the bread measures.
3 cups whole wheat or white whole wheat flour 1 tsp salt 1 T sugar (optional) 1 T. yeast (I use SAF instant, so I don't bother with the water proofing) 3 T. of vital wheat gluten (helps with the elasticity, but you don't have to have it in there) 1 1/4 cups warm water (give or take. with the VWG, you may need more) You want a dough you can knead, so I usually start with the cup and a quarter of water and see where I am. You can knead in more flour if necessary. Once you've got it smooth and elastic, let it rise until doubled. For the filling, saute: 1 chopped onion some garlic (I don't think you can have too much, but I generally do 2-3 minced cloves) a good bit of minced ginger root (Again, I don't think you can have too much. A note: Ground dried ginger is not the same, but it's doable if you're out of fresh) curry powder, salt, pepper to taste 1 diced sweet potato (skin or not, your choice), boiled til tender about 1.5 cups of cooked chick peas (a drained can's worth if you're in a hurry) Heat that all up and then kind of mash it about a bit (the sweet potatoes help this out). Add: Frozen green peas and lemon juice Taste throughout. You'll know when it's yummy to you. Cool. This is good over rice, too. Split your dough up into 12 pieces and start stuffing. I generally let the samosas sit for about 30 minutes after stuffing to let the bread proof a bit. Bake in a 400 degree oven for about 20 minutes. Great with chutney. I bet a good tomato relish would work too.
2 Comments
Debbie
9/29/2011 12:20:09 am
This sounds yummy, but I have one question, do you ever put any hot pepper in these samosas?
Reply
Angel
9/29/2011 03:38:26 am
Sure--chiles are good in anything! The curry powder I use tends to have a good bit of heat to it. As always, season to taste. :)
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