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Fried vegetable envelope
A nice Indian recipe. The starter contains the following ingredients: filo pastry ((frozen), thawed), potatoes (about 125 g), oil, shallot (shredded), garden peas (frozen), fresh ginger root (finely chopped), mild Indian curry paste (pot a 283 g ), fresh coriander, flour and oil for frying.
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Ingredients
Directions
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Cover dressing dough with tea towel (against dehydration).
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Potatoes boil in 20 minutes in a little water.
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Allow potatoes to cool slightly, peel and cut into small cubes.
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Fry 1 tbsp oil in frying pan and stir-fry the shallots and garden peas for 2 min.
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Stir in ginger and fry it.
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Stir in curry paste and 3 tbsp water.
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Fry potatoes and coriander through fire.
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Blend the mixture with salt.
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Halve half of the film.
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Place 1 potato mixture on each dough step.
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Flour flour with 1 tbsp water to smooth paste and thinly cover the edges.
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Carefully fold dough carefully around filling into triangle.
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Heat oil in deep frying pan or deep frying pan and samosas with about 3 brown tins in 1 min.
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Drain samosas on kitchen paper.
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Samosas can be served cold or hot..
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Nutrition
310Calories
Sodium24% DV570mg
Fat26% DV17g
Protein12% DV6g
Carbs11% DV34g
Fiber24% DV6g
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