印巴美食(素)--咖喱角?Samosa

 

 

Samosa也稱為咖喱角，是印度和南亞地區很有名的小食。在印度定居時每逢下雨天我們都喜歡來一杯熱茶，再加上兩隻熱辣辣炸得酥脆的咖喱角，一邊享用一邊賞雨，非常的悠閑愜意。

 

今天俊爹幾個大學朋友和家人約好一起來看望俊爹，我趁俊寶和俊爹午覺的時候做了這個咖喱角，等下午朋友們來了一起喝茶吃咖喱角。

Samosa is a stuffed pastry, a common snack in India, we have a similar version in Malaysia called "curry puff" made in different shape, but tasting as good. Nothing is more enjoyable to have some hot samosa with a cup of tea in a cold, cozy afternoon.

A few friends decided to come over and visit this weekend, I made this samosa for snack, and our friends love it very much!

 

材料：（可做 12 隻咖喱角）

酥皮材料：
1 杯 中筋麵粉/All purpose Flour (Maida)
1 1/2 大勺 硬麥粉/Semolina Powder  Optional
1/2 小勺 鹽
1 小勺 印度藏茴香/Carom seeds (Ajwain) 
3 大勺 酥油/融化的黃油
1/2 (+ - 1 tbsp) 杯 溫水

咖喱角餡：
2 隻大型/550 克 的土豆/馬鈴薯  煮熟去皮
1/2 杯 冷凍青豆
2 隻 青辣椒 切碎
2 小勺  芫荽粉 Coriander powder
1 小勺 印度五香粉/Garam Masala
1 小勺 孜然
1 小勺 芒果粉/Dried Mango Powder   或用1/2 大勺 的青檸汁代替
1 小勺 食鹽

Ingredients（For 12 samosas）：

For the Shells：
1 Cup of All purpose Flour (Maida)
1 1/2 tbsp Semolina Powder  Optional
1/2 tsp of salt
1 tsp of carom seeds (Ajwain)
3  tbsp melted butter/ ghee
1/2 Cup Lukewarm Water (+ - 1 tbsp)

Filling：
2 large/550 gm of potatoes, boiled and peeled
1/2 Cup Green Peas
2 Green chillies  Chopped
2 tsp Coriander powder
1 tsp Garam Masala
1 tsp Cumin seeds
1 tsp Dried Mango Powder  (could use some lime juice as substitute)
1 tsp Salt

 

1. 把土豆/馬鈴薯洗幹淨後入高壓鍋加水壓5分鍾後自然出氣。（或用煮/蒸的方式煮熟土豆也可）。

2. 取出土豆/馬鈴薯，用涼水衝至不燙手後去皮切丁。把其他的材料也一起準備好，辣椒和芫荽切碎。

3. 在一口鍋裏熱上兩大勺油，加入孜然爆香後加入切碎的青辣椒和青豆煸炒1分鍾，加入芫荽粉，印度五香粉/garam masala和食鹽。

4. 加入土豆/馬鈴薯丁，翻勻煸炒8分鍾左右，如果喜歡土豆/馬鈴薯泥狀的內餡間中可以用勺子把土豆/馬鈴薯壓壓。加入切碎的芫荽和芒果粉，拌勻熄火冷卻備用。

1. Wash and pressure cook potatoes for 5 minutes, let the pressure release naturally, this will let the potatoes continue to cook a little more.

2. Remove the potatoes from the pressure cooker, place it under cold running water to cool, peel the skin and cut it into small cubes. Prepare other ingredients accordingly, finely chopped green chillies and coriander leaves.

3. Heat up 2 tbsp of oil in a cookware, fried cumin seeds until it starts crackling, add chopped green chilies and green peas, stir for 1 minute, add coriander powder, garam masala and salt.

4. Add the potato cubes, stir well and cook for about 8 minutes, use a potato masher to press the potatoes a little if you like. Add dried mango powder and chopped coriander leaves, mixed well and let cold.

 

5. 把中筋麵粉，硬麥粉，黃油/酥油，鹽和溫水揉成一個比較硬的麵團。蓋上微濕的布餳麵20分鍾。

6. 取出麵團再稍微揉揉，分割成六個等份，搓成圓球。

7. 取出一隻圓球，擀開成橢圓形，擀麵的時候不要用手粉。用個小刀把橢圓形切半，成兩個半圓型。

8. 在半圓型周邊用小刷子或手指抹上一點水，然後把橫線部份對折粘起成一個圓錐，把粘合部分用手壓壓粘穩。把圓錐轉180度，粘合部份麵向自己，圓形的部分對外（如圖）。

9. 用個小勺把餡料填入圓錐裏，盡量壓實。在圓形的部分打一個小折（如圖），然後和剛剛粘合的部分對中粘合壓實，再由中間部分慢慢地用手指捏合，把捏好的咖喱角放到桌麵上整成三角形，把剩下的麵團材料都依樣處理好。

10. 鍋裏熱上2寸油，中火把咖喱角炸成金黃色, 瀝幹。

5. Knead together all purpose flour, semolina powder, salt, butter/ghee and lukewarm water to form a stiff dough. Cover it with a damp towel, and let it sit for about 20 minutes.

6. Take the dough out and knead it a little more, divide the dough into 6 equal parts and roll them into balls.

7. Take one ball and roll it out into an oblong shape, do not use any flour or oil while rolling. Use a knife to cut the center part to make it into two semicircles.

8. Lightly spread some water at the edge of the semicircle using a brush or your fingertip,  pick it up and seal the straight side by pinching the edges together to form a cone. Turn the sealed side towards you and the round circumference side at the opposite.

9. Fill the cone with potato filling, press the filling down as much as you can so that the samosa will not be hollow after frying. Make a small fold over the circumference side right opposite where the straight line was sealed just now (See picture).

10. Join both the opposite side of folds in the middle and slowly pinch and seal the samosa from the middle alongside the opening to seal it completely. Once it is properly sealed, you can then place it on the countertop and shape the samosa into a triangular shape. Repeat the same steps for all the remaining dough and ingredients.

11. Heat 2 inches of oil at medium heat and fry the samosa until golden brown. Drain and serve warm with Ketchup and green chutney.
 

趁熱沾點芫荽青醬或番茄醬吃。

 

 

英文博客 -- http://www.echoskitchen.com/2016/04/samosa-indian-fried-pastry.html