Persiansamosas Recipes
PERSIAN SAMOSAS
Samosas with a persian twist. The subtlety of mint really makes the rest of the savory ingredients shine.
Provided by fruitpunchmouth
Categories Southwest Asia (middle East)
Time 45m
Yield 20 samosas, 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel the potatoes, cube them, and boil them until they start to get tender, about 20 minutes.
- Dice the onions, saute them in a pan with a little bit of olive oil, about 6 minutes, or until they start to brown. season with turmeric and pepper while they are sauteing. add the garlic and saute for about 45 more seconds. set aside.
- brown the turkey. Add the frozen peas and cook for an additional couple minutes.
- de-stem the cilantro and parsley as best you can (honestly, i'm pretty lazy about this). dice.
- When the potatoes are tender, drain the water and mash with a tbsp of olive oil or butter. Season with salt, pepper, dried mint, and cayenne.
- Cut the flour tortillas in half vertically. put a dollop of the potato, onions, turkey, and herbs right in the middle. fold over vertically. fold and smush the sides (it might help to wet your fingers), making a triangular pocket.
- In a large, relatively deep pan, heat about half an inch of canola oil on medium high heat for about five minutes, or until it starts to crackle. Put your first batch of samosas in, and turn the heat down to medium low. Fry on both sides for about 3-5 minutes, until they are nice and brown.
- Alternatively, you can be a bit more healthy and bake them at 400 degrees for about 20 minutes, turning once. Just lightly brush olive oil on both sides.
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- Wash the potatoes. Then let them boil and cook in a pot. Add a little salt and oil to the boiling potatoes.
- Imagine the rectangular piece of lavash. Put some of the filling at one corner of this rectangle and fold it in a triangular shape, then keep folding this way until a whole triangle with closed sides is made. If lavash edges are dry, you can wet them with a little water to make them flexible for bending.
- The oil needs to fill almost 0.5 cm of the pan. Heat oil for some moments, then put samosa triangles in the pan. Put them on the side that the fold ends. Otherwise, the filling gets out of the bread. Let one side get fried and crispy, then turn it to the other side and let it fry. When samosas are fried, remove them from the pan and put them between layers of a towel or tissue to remove extra oil.
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- Persian Steamed Rice. Rice, or polo in Farsi, is the most important dish for almost all meals. It is served with stews, kebabs, barbeques, chicken, fish, etc.
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