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Samoosi Yirakot (Stuffed Vegetable Turnovers)




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Samoosi Yirakot (Stuffed Vegetable Turnovers)

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 c Corn oil, for deep-frying

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.

 

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