Indian Samosas with Kefir Sauce
Baking and Desserts • World
Description
Indian Samosas with Kefir Sauce
Ingredients
- Butter 20 oz
- Wheat Flour 1 cup
- Semolina 0 oz
- Vegetable Oil 2 tablespoons
- Salad Potatoes 3 pieces
- Carrot ½ piece
- Onion ½ head
- Garlic 1 clove
- Grated Ginger Root to taste
- Red Curry Powder 1 teaspoon
- Mild Chili Spice 1 teaspoon
- Lemon ½ piece
- Kefir ½ cup
- Scallions 1 piece
- Dill 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Melt the butter and simmer on low heat for 35 minutes. Remove the white foam that forms; you should get a substance of a delicate golden color with a gentle buttery aroma — this is clarified butter, which will be used for frying.
Step 2
Thoroughly mix the flour, semolina, butter, and a pinch of salt. While stirring, add water (2–3 tablespoons) until an elastic dough forms. Cover the dough with a damp towel and let it rest for 20 minutes.
Step 3
Boil the potatoes and carrot; mash the potatoes and finely chop the carrot. In a skillet, sauté the finely chopped onion, ginger, and garlic in a small amount of clarified butter. Add curry, chili, salt, potatoes, and carrot, and pour in the lemon juice. Fry for 7–8 minutes.
Step 4
Divide the dough into egg-sized pieces. Roll each piece into a circle, cut it in half with a knife. Use a wet finger to moisten the cut edge, and shape it into a cone. Place the filling inside the cone, moisten the edge, and seal it like an envelope.
Step 5
Pour the remaining oil into a clean deep skillet and heat it. Place the envelopes in the oil and fry, turning them, on low heat until golden brown.
Step 6
For the sauce, finely chop the onion and dill, pour in the kefir, and mix thoroughly.
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