Indian samosa pie with minted yogurt

Indian samosa pie with minted yoghurt

These stuffed savory pastries are a traditional Indian favorite. You can adjust the amount of curry according to your taste.

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Description

Indian samosa pie with minted yogurt

Indian samosa pie with minted yogurt – a delicious pie

Ingredients:

For the dough:

3,52 oz of wholewheat flour

3,52 oz of flour

2 tbsp of olive oil

1/2 tsp of salt

1 tsp of fennel seeds

5-7 tbsp of cold water

For the filling:

2 medium of potatoes cut into small cubes, boiled

1 bunch of green onions, chopped

1/2 of green garlic, finely chopped

3,52 oz of frozen green peas

1 tsp of cumin seeds

1 tsp of turmeric

1/2 tsp of curry

1 tbsp coconut oil

freshly squeezed juice from half a lemon

For minty yoghurt:

5,07 fl oz of low-fat yogurt

10-15 mint leaves

1 clove of garlic

1/4 tsp of salt

freshly squeezed juice of half a lemon

Description:

These stuffed savory pastries are a traditional Indian favorite. You can adjust the amount of curry according to your taste.

Mix in a bowl the flour, the salt and the seeds of fennel. Add the oil and mix gently using your fingers to fully incorporate the oil into the flour and mix the crumbs that are compact by adding water. Add more or less water to reach the desired consistency. Wrap the dough into a plastic and leave it in the refrigerator for 20 minutes, while you prepare the filling. Heat in a pan , a tablespoon of coconut oil, add cumin, curry and turmeric and cook a minute or two, stirring constantly, until the flavors begin to exhale. Add the onion and green garlic in cubes, the cooked potatoes (which are crushed a little bit to homogenise), the peas and the lemon juice and fry them in the juices left by the peas and lemon, stirring occasionally from time to time, for 5 minutes until all flavors have combined.

The mixture

Preheat the oven to 175 degrees. Remove the dough and divide into five equal pieces. On a floured surface, place each piece of dough at a time and stretch it with the rolling pin into a thin sheet of 1-2 mm circular. Cut in half and wrapped in a cone shape, which is filled with the mixture well flavored of potato and peas. Close well with your fingers pressing the edge of the dough and place on a tray with baking paper. Prepare as all the pastries and align in the tray. Bake for 15-20 minutes on one side, return and bake another 15-20 minutes longer until browned evenly. While bake, prepare the yoghurt mint, mixing all the ingredients in blender until it becomes a sauce green, very fragrant. Serve hot samosa with mint yoghurt and possibly salad.

Enjoy!

 

*The picture shown is for illustration purposes only.

 

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