制作餡料：煮熟的土豆切成小丁，鍋放油下蒜煸香，然后下干香菜粉和小茴香煸炒，加青豌豆和土豆小丁繼續(xù)小火炒制，最后加姜黃粉和白胡椒粉，鹽炒制冷卻即可。
今天上網(wǎng)看到了一個印度網(wǎng)頁，上面有samosa的做法，很感興趣，就翻譯下來，所有的配料在菜市場都能買到，有興趣的時候做做看。
配料 餅皮 填料 725克土豆，帶皮煮熟，放涼； 4茶匙 菜油 1個中等大小的洋蔥，細(xì)細(xì)切碎 175克 豌豆，新剝皮的或者冷凍的都可以； 1茶匙新鮮的姜末，就是把姜去皮，擦碎； 1個新鮮的綠辣椒，切得細(xì)細(xì)的； 3茶匙新鮮的香菜葉子，一定要切得很細(xì)哦； 3茶匙水； 1.5茶匙的鹽巴，或者你自己嘗嘗； 1茶匙香菜子粉； 1茶匙masala 1茶匙茴香子粉，茴香子烤焦黃之后磨碎； 四分之一茶匙的卡宴辣椒粉； 2茶匙檸檬汁 菜油，要油炸東西用的 方法 把面粉和鹽篩到大碗里 加上菜油，用你的手指搓這個面粉油鹽混合物一直到看起來比較像粗面包屑； 慢慢加上4茶匙水-或者多點-揉成一個硬面團； 把面團弄到一個干凈的工作臺上，揉10分鐘或者到它比較光滑； 把面團弄成球形，用四分之一茶匙的菜油擦在表面放到一個聚乙烯塑料袋中，放半個小時，或者更長時間； 制作餡料： 把 土豆去皮，切成5毫米的塊，在一個大的平底鍋種4茶匙的菜油，中火加熱； 當(dāng)熱起來的時候，放洋蔥，炒來炒去，把洋蔥炒到邊緣變棕； 加上豌豆，姜，綠辣椒碎，新鮮的香菜葉子碎段和3茶匙水，降低火力 ，開始煮，一直到豌豆面掉； 經(jīng)常攪拌，免得沾鍋，太干了就加點水； 加上土豆 鹽 香菜籽粉、辣的masala，茴香子粉 辣椒粉和檸檬汁，攪拌混勻； 用低火力加熱3到4分鐘，慢慢攪和； 看看鹽夠不夠檸檬汁夠不夠，或者你想多來點； 關(guān)火，放涼。 揉這個面團，把它分成8個球；當(dāng)你對一個操作的時候，剩下的要蓋上，把一個面團搟面皮到18厘米直徑的圓形，分成2半，拿起其中的一個半圓，做成一個圓錐，要使得圓錐邊有5毫米覆蓋；用一點點水把這個邊沾上，在這圓錐里面放上2茶匙半的餡料；用水把上面的邊沾上，用點勁，必須有5毫米的邊，別露餡了。 把剩下的弄好。 在一個炸鍋里面，倒入4-5厘米深的油，中火；你也可以用一個小點的炸鍋。 當(dāng)油到了中度熱的時候，能放進(jìn)去幾個就放進(jìn)去幾個samosa，保證只有一層，不要互相壓著。 慢慢炸，經(jīng)常翻面，直到人家變黃變酥脆。放在廚房紙上面并且保持熱度，保持溫暖或者室溫。 Samosa Yield: 16 samosas Ingredients Pastry 225 g plain flour
1/2. teaspoon salt
4 tablespoons vegetable oil; + extra
4 tablespoons water
Stuffing 725 g potatoes, boiled in their jackets; allowed to cool
4 tablespoons vegetable oil
1 medium onion; finely chopped
175 g peas; freshly shelled or frozen
1 tablespoon fresh ginger; peeled and finely grated
1 fresh hot green chilli; finely chopped
3 tablespoons fresh coriander leaves; very finely chopped
3 tablespoons water
1 1/2 teaspoons salt; or to taste
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
vegetable oil; for deep-frying Method Sift the flour and salt into a bowl.
Add the tablespoons of vegetable oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs.
Slowly add about 4 tablespoons of water - or a tiny bit more - and gather the dough into a stiff ball.
Empty the ball out on to a clean work surface. Knead the dough for about 10 minutes or until it is smooth.
Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a polyethene bag.
Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 5 mm dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onions. Stir and fry them until they begin to turn brown at the edges.
Add the peas, ginger, green chilli, fresh coriander and 3 tablespoons water.
Cover, lower heat and simmer until peas are cooked.
Stir every now and then and add a little more if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander, garam masala, roasted cumin,cayenne and lemon juice. Stir to mix.
Cook on low heat for 3-4 minutes,stirring gently as you do so.
Check the balance of the salt and lemon juice. You may want to add more of both.
Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into 8 balls.
Keep 7 covered while you work with the eighth. Roll this ball out into an 18 cm round.
Cut it into half. Pick up one half and form a cone, making a 5 mm wide overlapping seam.
Glue this seam together with a little water.
Fill the cone with about 2 1/2 tablespoons of the potato mixture.
Close the top of the cone by sticking the open edges together with a little water.
Again, your seam should be about 5 mm wide.
Press the top seam down with the prongs of a fork or flute it with your fingers. Make remaining samosas.
Heat about 4-5 cm of oil for deep frying over a medium-low flame. You may use a small deep frying pan for this.
When the oil is medium hot, put in as many samosas as the pan will hold in a single layer.
Fry slowly, turning the samosas frequently until they are golden brown and crisp.
Drain on kitchen paper and serve hot, warm, or at room temperature
225克面粉 半匙鹽 4茶匙蔬菜油 4茶匙水
