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Michelle Rivet McEachern
Indian samosa
Puff pastry snacks with potato, peas and herbs.
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Ingredients
Directions
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Peel the potatoes, cut them into cubes and boil them in water with salt in 15 minutes until al dente.
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Let the puff pastry and peas thaw.
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Peel the ginger and cut finely. Slice the garlic.
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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.
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Heat the oil and fry the cumin seeds until they start to crackle, then add the ginger and garlic and fry for 2 minutes.
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Stir in the pepper, garam massala and turmeric and fry for another 1 min. Finely chop the coriander.
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Scoop the potato and peas cubes into the spice mixture, mix the whole and season with salt, pepper and coriander.
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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.
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Stick this close so that a kind of pouch is created. Fill this with some of the potato mixture.
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Then fold the dough closed, making sure that there is a triangular shape. Repeat with the rest of the dough and the filling.
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Heat the oil and deep-fry the samosas in 5 min. Golden brown. Drain them on kitchen paper and serve hot or cold.
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Nutrition
210Calories
Sodium7% DV170mg
Fat26% DV17g
Protein4% DV2g
Carbs4% DV12g
Fiber24% DV6g
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