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Indian Meat Potato and Pea Samosas with Raita

  • 4servings
  • 40minutes

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pasrty-

  2. 2 cups plain flour

  3. 3/4 tsp flour

  4. 1 1/2 tbsp veg oil

  5. 3/4 cup cold water

  6. Filling-

  7. 1/8 cup veg oi

  8. 1 lge finely chopped onion

  9. salt

  10. 1/2 tsp turmeric

  11. 1/2 tsp crushed ginger

  12. 1 tsp crushed garlic

  13. 1 tsp cumin seeds

  14. 1 tsp ground corriander

  15. 1tsp ground cumin seeds

  16. 1/2 tomato finely chopped, almost minced

  17. 2 tsp minced mint (fresh or tube)

  18. 2 potatoes (steamed or boiled, i use a microwave steam bag 2 potatoes = 4 mins)

  19. 1/4 cup peas cooked (i add these in with the potatoes in the microwave bag)

  20. 200g mince beef , lamb or whatever mince you like

  21. Extra corriander to taste

  22. salt and pepper to taste

  23. 2 tsp lemon juice

  24. Raita- indian restaurant style bright green

  25. 1 tub low fat greek plain yoghurt

  26. 1small bunch of fresh mint or 1/4 tube minced mint (from the fridge at the supermarket)

  27. 2 tsp ground corriander

  28. 1 tsp lemon or lime juice

  29. Few drops green food colouring

Instructions Jump to Ingredients ↑

  1. Pre heat oven at 170 C pastry-

  2. in a lge bowl add the flour, oil, water and salt and quickly mix in to a dough, knead for 5 mins then flour the ball of dough, place in a zip lock bag and set aside for at least 30 mins.

  3. -make the raita filling-

  4. -heat the oil and add the onions, cook on medium heat till light brown and translucent -add some salt, turmeric, ginger, garlic, cumin seeds, corriander, ground cumin seeds and fry for around 5-10 minutes on a medium heat to release all the aroma from the spices -add the tomato and mint and fry for a further 5 mins - add the mince and a little more lemon juice and cook low for 10 mins till the meat is cooked through. (here i like to add some extra ground corriander)

  5. -add cooked peas and break up steamed potatoes into the mix, stir and cook into a paste.

  6. -spread out on a tray to cool Raita (kermit sauce)

  7. - Process your mint finely if not using a pre minced mint (i find it quicker and easier) and it lasts for ages in the fridge.

  8. -Mix yoghurt, corriander, food colouring, lemon or lime juice, and minced mint in a bowl and chill for an hour.

  9. WHEN THE FILLING IS COOL ITS TIME TO ASSEMBLE THE SAMOSAS This amount of mix and dough makes 16 samosas so divide the dough into 8 equal portions and roll the portions into circles.

  10. Cut the circles in half to make 16 pieces.

  11. - to fill, take one half circle piece and about a tablespoon of the cooled mix and place it at one end.

  12. - fold the other end over the top and pinch the 2 open ends.

  13. - place samosa back onto floured surface and shape into a triangle.

  14. Place onto a greased tray and spray with cooking oil then into the oven for about 15 - 25 mins at 170 C Samosas can also be deep fried but i like to think its healthier to bake them for a fairly similar result.

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