Simple Cuisine Menu Corn and Pea Samosas in Caraway Seed Pastry

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Corn and Pea Samosas in Caraway Seed Pastry

"A samosa presser is to be had from Asian grocery shops, but I use a dumpling press and it works simply as nicely. I love those tasty treats and they're usually gobbled up fast."

Ingredients :

1 1/2 cups all-purpose flour
2 tablespoons ghee (clarified butter)
1 tablespoon caraway seeds
1/2 cup heat water
Filling:
1 1/2 tablespoons ghee (clarified butter)
1/2 small onion, finely chopped
2 cloves garlic, overwhelmed
2 teaspoons grated sparkling ginger
2 teaspoons garam masala
1/2 teaspoon ground cumin
half of teaspoon floor coriander
1/4 teaspoon ground turmeric
1/4 teaspoon chile powder
1/2 cup corn, tired and rinsed
half cup frozen peas, or to flavor
1/4 cup coconut milk
1 cup vegetable oil for frying

Instructions :

Prep : 30M	Cook : 20M	Ready in : 1H25M

Sift flour into a bowl. Add ghee and caraway seeds. Mix and regularly stir in enough water to shape a company dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for half-hour.
Heat ghee in a pan over medium warmness. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is tender, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature.
Roll dough on a floured floor to 1/16-inch thickness. Cut into 3 3/four-inch rounds and area a rounded teaspoon of filling into the center of each round. Brush edges with water and press together the usage of your finger or a samosa presser.
Heat oil in a deep-fryer or large saucepan to 350 ranges F (175 levels C). Deep-fry samosas until browned, about 5 mins in line with batch.

Notes :

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