Salads and appetizers Nepali Samosa on Gundzha Chokhal owner and chef of the capital Nepali Gurkha restaurant. It supports projects variety of tasty Multikulti team and present the cuisine of Nepal with this retspta dumpers.
Up Ingredients for 2-4 number
For the dough:
200 g flour – a mixture of 39% wheat flour, 39% corn starch, 12% rice flour, gram flour 6%, 4% corn flour
salt to taste
1½ in. L. Ghee or olive oil
2 p. L. Yogurt
40-50 ml of water
For the filling:
1. L. Ghee or olive oil
1 head red onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, finely chopped
2-3 boiled potatoes, mashed
30-50 d peas, frozen
1 sprig of dill, finely chopped
parsley, finely chopped
coriander, finely chopped
caraway seeds, ground
salt to taste
80 -100 g crushed wholesale roasted nuts without salt – cashews, almonds, pine nuts, optional
Method of preparation Salads and appetizers Nepali Samosa
1. The flour mix with the salt. Add the oil and yogurt and everything ground to crumbs. Gradually pour water and mix a smooth dough. Form a ball, smeared with grease and put it, covered, in the refrigerator for at least half an hour.
2. Butter or olive oil for the stuffing is heated in a skillet. Add the onion, carrots and garlic confused 3-5 minutes. Then add cooked mashed potatoes and peas and everything Sotira 10-12 minutes. Add fresh and dried spices and salt to taste. Crushed nuts are placed last.
3. The dough is removed from the refrigerator preemesva and roll it into a circle. Cuts are triangles with sides 15 cm. Each triangle is made of cone and fill with stuffing. The edges of the cone close well, stick with water or a little yolk.
4. The fat is heated in a deep pan and fry Tipper 3-5 min. Of high temperature. When ready, place on kitchen paper to drain the fat. The most delicious warm.