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Ingredients:
Dough:
1 c Fine matzoh meal
1 Egg, beaten
1/4 ts Salt
1/2 c Cold water, approx.
Vegetables:
1 tb Corn oil
1 md Onion; chopped
1 Garlic clove; chopped
1 Potato; peeled - cut into small pieces
1/2 c Cauliflower (chopped)
1 Carrot; chopped (1/2 C.)
1/2 c Green peas, fresh or frozen
1/2 c Thin-sliced green beans
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 cup Corn oil, for deep-frying
Direction:
Mix the meal, egg and salt together, adding just enough
water to make a moist dough that holds together. Set
aside. Heat the oil in a skillet, add the onion and
garlic, and stir-fry over moderate heat until light
brown, about 3 min. Set aside.
Take the potato and 1/2 C. each of any other 3
vegetables and blanch in boiling water for 5 minutes.
Drain well. Add these to the pan with the onion and
garlic and stir-fry over moderate heat for 3 minutes, to
mix well. Add salt and pepper. Cool.
Take 1 heaping T. of the dough and press it out on a
flat surface into a 2 1/2 inch square. Put 1 T. of the
vegetable mixture on the bottom half of the square and
fold it over into a triangle. Prepare all the samoosi
this way. Heat the oil in a wok or skillet and brown the
turnovers over moderate heat for about 3 minutes. Drain
on paper towels. Serve warm. Makes about 20 turnovers.
*** For
Details about Ingredients , check your nearest Afghani
Store |