Yogurt Samosas
INGREDIENTS
• 1 cup yogurt (plain)
• 1 tablespoon vegetable oil
• 2 finely chopped onions
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 2 tablespoons chopped fresh coriander
• 1/4 cup chopped fresh coriander
• 1 cup all-purpose flour
• 1 pack of samosa pastry (easily available in the market)
• 3 tablespoons half-and-half cream
• 1/2 cup plain yogurt
• 1/4 cup water
• 3 cups oil for frying, or as needed
PROCEDURE
• Heat one tablespoon of oil in a pan. Make sure, you keep it on medium heat.
• Add the chopped onion and stir fry them until they turn brown.
• Add in 1 cup yogurt, curry powder, chili powder, and 2 tablespoons of coriander. Cook and stir until a thick form appears. Remove from the heat, and add in the remaining coriander.
• Take one layer of samosa patti or pastry and spread it. Place about 1 tablespoon of the onion mixture onto the corner, a bit further from the edge of the patti.
• Fold up into fourths toward the opposite side to hem in the filling. Beginning from the filled end, fold towards the other end in a triangular shape, pressing the edges with damp fingers to seal. Repeat with remaining filling and sheets.
• Heat 3/4 inch of oil in a deep heavy pan or karhai over medium-high heat.
• Take a small bowl. Add the remaining yogurt, the cream and the mentioned water quantity. Dip the samosas in the yogurt mixture, then scour in flour and gently put them in the karhai.
• Fry in small batches. Make sure they are not coming in contact with eeachother.
• Fry each of them for about 4 minutes, turning once.
• Drain on paper towels and serve warm.
• 1 cup yogurt (plain)
• 1 tablespoon vegetable oil
• 2 finely chopped onions
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 2 tablespoons chopped fresh coriander
• 1/4 cup chopped fresh coriander
• 1 cup all-purpose flour
• 1 pack of samosa pastry (easily available in the market)
• 3 tablespoons half-and-half cream
• 1/2 cup plain yogurt
• 1/4 cup water
• 3 cups oil for frying, or as needed
PROCEDURE
• Heat one tablespoon of oil in a pan. Make sure, you keep it on medium heat.
• Add the chopped onion and stir fry them until they turn brown.
• Add in 1 cup yogurt, curry powder, chili powder, and 2 tablespoons of coriander. Cook and stir until a thick form appears. Remove from the heat, and add in the remaining coriander.
• Take one layer of samosa patti or pastry and spread it. Place about 1 tablespoon of the onion mixture onto the corner, a bit further from the edge of the patti.
• Fold up into fourths toward the opposite side to hem in the filling. Beginning from the filled end, fold towards the other end in a triangular shape, pressing the edges with damp fingers to seal. Repeat with remaining filling and sheets.
• Heat 3/4 inch of oil in a deep heavy pan or karhai over medium-high heat.
• Take a small bowl. Add the remaining yogurt, the cream and the mentioned water quantity. Dip the samosas in the yogurt mixture, then scour in flour and gently put them in the karhai.
• Fry in small batches. Make sure they are not coming in contact with eeachother.
• Fry each of them for about 4 minutes, turning once.
• Drain on paper towels and serve warm.
Serve them hot and crisp. Enjoy the crunchy and samosas with ketchup or chattni.
