Asian Foods Cooking Tips: Saffron Vegetable Samosas Recipe:
Easy tips on how to make Vegetable Saffron Samosas.
Ingredients of Saffron Vegetable Samosas:
Saffron Vegetable Samosas Filling.
1 Tablespoon peanut oil.
1 Tablespoon Sesame oil.
1 Onion, finely chopped.
1 Tablespoon finely grated fresh ginger.
1 Tablespoon ground cumin.
1 Potato, peeled and finely chopped.
1 Carrot, finely chopped.
1/4 Teaspoon Saffron threads, soaked in 1 tablespoon of hot water.
1 Red bell pepper, finely chopped.
60 g (2 oz) frozen peas.
315 g (10 oz) Flour.
1 Tablespoon baking powder.
1 Tablespoon superfine sugar.
4 Tablespoons lard
1 cup (250 ml, 8 fl oz) warm water.
Sun-dried bell pepper dipping sauce
125 g (4 oz) Sun-dried bell peppers chopped.
1 cup (250 ml, 8 fl oz) Mayonnaise.
1 Tablespoon white wine vinegar.
Makes 20 Vegetable Saffron Samosas.
Cooking Tips for Vegetable Samosas:
1- To make the filling, heat peanut, and sesame oils together in a wok over medium heat, add onions, ginger, and cumin, and stir-fry for 3 minutes or until the onion is golden. In a bowl, combine potato, carrot, and saffron.
Add to wok and stir-fry for 10 minutes until the potato is tender. Add red bell pepper and peas and stir-fry for another 5 minutes. Remove the mixture from the wok and set aside to cool.
2- To make the pastry, place flour, baking powder, sugar, and lard in a food processor and process until the mixture resembles fine breadcrumbs. With the machine running, gradually add water and process until the mixture forms a soft dough. Turn dough onto a lightly floured surface and knead until smooth and glossy. Cover and rest for 10 minutes.
3- Divide dough into 20 equal pieces and shape into balls. Roll out each dough ball to form a 4-inch circle. Place a tablespoon of filling on one half leaving a 1/2-inch border. Brush the edges lightly with water, fold the pastry over the filling, and press the edges together to seal.
4- Half fill a clean work with hot water and bring it to a boil. Place samosas in a bamboo steamer lined with nonstick baking paper. Pierce holes in the paper to allow steam through. Cover steamers, place on a wire rack in a wok, and steam for 10 minutes or until the pastry is cooked.
5- To make the sauce, place sun-dried bell peppers, mayonnaise, and vinegar in a food processor or blender and process until smooth.
Vegetable Samosas Preparation Time:
Vegetable Samosas Cooking Time:
Vegetable Samosas Nutritional Value per Serve:
Fat: 10.6 g
Carbohydrate: 25 g
Protein: 4.1 g