Hi my beautiful Silver bloggers. After this awful week of total mayhem in our neighborhood and surrounding areas, looting and burning our malls and warehouses; all this distraction; trying to stock up with food when there was nothing around to buy, which was very scary indeed; thus leading me to neglect my Hivian friends; I apologize for that.
What I found so endearing with this whole horrible ordeal was, neighbors rallied around sharing what they had with each other, that really warmed my heart and made me feel some what secure in a sense.
Well, I managed to find a few items to make some "Potato Samosas", my own version, by the way; right out of "Silver Mammas Chef's Kitchen"
With out any further a due, here is the recipe. As you all know by now, Mamma Chef isn't a perfect cook, "that's just our secret ok!" Lol!
INGREDIENTS: for the filling
4 Potatoes
3 Cloves of Garlic
3 Chilies
1 Onion chopped
1 cup Frozen Peas
1/2 Teaspoon cumin
Handful of fresh coriander
3 Teaspoons curry powder
2 Teaspoons turmeric
1/2 Teaspoon salt
Oil to fry onions
Fry chopped onion, garlic, chilies until almost golden brown in a bit of oil on med heat, then add chopped potatoes and frozen peas.
Add a bit of water just covering potatoes then add turmeric, curry powder, cumin, coriander and salt, let simmer until potatoes are cooked and the water has evaporated.
Mash the potatoes once cooked.
Oops!!!! I forgot to add the peas, but, that's ok just add it to the cooked ingredients because it will cook while frying, no stress. "Silver Mamma Chef is always forgetting an ingredient while cooking, that's a trait of hers. Lol.
Let the potato mixture cool down.
PASTRY INGREDIENTS
4 Cups Flour
1 Tablespoons Oil
3/4 Cup of water
Pinch of salt
Mix salt into flour and add oil and water to make a soft smooth dough, to achieve the correct smoothness, add a little more water or flour as needed, knead for approximately a minute then roll into ball and rap in plastic to rest for 15 minutes before using.
After dough has rested, roll it out, not to thin and not to thick either, around 3mm thick.
Cut pastry into squares of 100mm x 100mm doesn't have to be exact, one can make them as big as one wants. Fill with potato mixture in center of pastry shape.
Fold the dough into a triangle, again, one doesn't have to do a triangle, what ever shape is easier for one to do.
WARNING: This is not how one folds traditional Indian samosas. I ask my Indian friends for forgiveness please. I have a problem folding the pastry the correct way.
Even the camera jumped at the sight of it, anyway, in the end, it's the flavor that counts. After filling and shaping a few, start frying them, the oil must not be very hot, medium heat I'd say.
Fry on medium heat until golden brown on both sides.
That's Silver Mamma Chef's recipe for today, hope you liked it as much as I enjoyed eating them.
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Original content by @artywink