Murgh somosa
somosa
Originally uploaded by megpi. A really yummy Indian dish and one of my favorite recipes from school.
The chicken can be substituted with anything you can cube up. I suggest squash, tofu, or more potatoes if you like.
Garam masala isn't cury powder, so make sure to find the real stuff.
Filling:
1 1/2 Tbsp usli ghee (brown butter)
1 tsp minced garlic
1 cup chopped scallions
1 cubed boiled potato
3/4 lb chicken
1/2 c grated carrot
2 tsp garam masala
salt to taste
lemon juice
Saute garlic, scallions, potato, chicken and carrot in the usli ghee until the chicken is cooked, stiring occasionally, about 7 min. Add the garam masala, salt and lemon. Let cool.
Dough
1 1/2 c flour
1/4 tsp nigells seeds
1/8 tsp baking soda
6 Tbsp warm water
3 Tbsp usli ghee
2 Tbsp plain yogurt
1/2 tsp salt
mix together dry ingredients in one bowl and wet ingredients in another. Mix together wet and dry until dough comes together. Turn dough out on to a floured surface and kneed until elastic.
divide dough in to 8 balls. Flatten each ball in to a 3 inch disk. Roll out each disk until they are 6 inches in diameter.
cut the rolled dough in half. take one side and paint half of the cut side with a corn starch water mixture. press the other cut half against the first pinching tp seel the dough together in a cone shape.
Place about 1/4 cup of filling in to the cone and seel the top with more cornstarch water and pinching.
Deep fry the samosas at 375 degrees until golden brown
makes 16