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Samosa
Potato-Filled Pastries

Ingredients:

Pastry dough:

  • 2 cups all-purpose flour
  • 1/2 cup melted butter
  • 1 cup chilled yogurt
  • Salt and Pepper
  • Oil for deep frying
  • Cold water

Filling:

  • 2 cups diced potatoes, boiled and roughly mashed
  • 1/2 cup green peas
  • 1/2 cup diced carrots, boiled
  • 1/2 cup onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 3 fresh red chilies, julienned
  • 1 tablespoon curry powder
  • 1 tablespoon lemon juice
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoon chopped cilantro

Cooking Instructions:

In a non-stick sauté pan, heat oil. Add onion and fry until lightly browned. Add garlic, ginger, chili and curry powder; fry for a minute or so. Add mashed potatoes, green peas and diced carrots followed by lemon juice, salt and pepper. Mix thoroughly to incorporate all ingredients. Cover and refrigerate until used. In a large bowl, combine flour, melted butter, chilled yogurt and salt; crumble up thoroughly. Add some cold water and proceed with kneading. Knead the dough out until smooth texture has been achieved. Cover with a wet towel and let stand for at least 30 minutes.

Make 1-inch balls from the dough mass. Keep the balls covered with a wet towel at all times during the preparation. Take a dough ball and roll out into 3-inch paper-thin circles. With a sharp knife dissect the circle in the middle to form two semi-circles. Take one semi circle, apply water along the straight rim. Make a small cone by sealing the overlapping seams. Put a tablespoon of the filling mixture into the cone and press down the cone. Close in the edges at the center. Repeat with the other balls. Deep-fry samosas until golden brown. Serve with mango chutney.

Creative Nepali Recipes

Appetizer

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Rice & Rotis

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Aachar

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Breverage

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Marinades

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Seafood

- Fish Chilli Bhutuwa
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Dessert

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Polutry

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Vegeterian

- Paneer Bhutuwa
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- Cauliflower & Potato
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- Mustard Green Bhutuwa
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- Cheese Stuffed Cabbage Rolls
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Momo

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Nepal Standard Time
Friday
August 18, 2017, 8:16 PM