Indian samosa

Name: Indian samosa
Cook time: 40 min
Total time: 40 min
Yield: 20
Cuisine: Indian
Ingredients: 2 sticking potato; 10 slice frozen puff pastry; 3 el frozen garden peas; 1 cm fresh ginger; 2 toe garlic; 1 tl Red pepper; 1 tl ground cumin; 1 el garam masala; 1 tl crushed yellow root (turmeric); 15 g fresh coriander; liter frying oil

Puff pastry snacks with potato, peas and herbs.

Ingredients

Directions

Peel the potatoes, cut them into cubes and boil them in water with salt in 15 minutes until al dente.
Let the puff pastry and peas thaw.
Peel the ginger and cut finely. Slice the garlic.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper finely.
Heat the oil and fry the cumin seeds until they start to crackle, then add the ginger and garlic and fry for 2 minutes.
Stir in the pepper, garam massala and turmeric and fry for another 1 min. Finely chop the coriander.
Scoop the potato and peas cubes into the spice mixture, mix the whole and season with salt, pepper and coriander.
Halve the sheets of puff pastry at an angle. Fold a side inwards from a point, then fold in a point on the other side.
Stick this close so that a kind of pouch is created. Fill this with some of the potato mixture.
Then fold the dough closed, making sure that there is a triangular shape. Repeat with the rest of the dough and the filling.
Heat the oil and deep-fry the samosas in 5 min. Golden brown. Drain them on kitchen paper and serve hot or cold.