今天上网看到了一个印度网页，上面有samosa的做法，很感兴趣，就翻译下来，所有的配料在菜市场都能买到，有兴趣的时候做做看。
配料 饼皮 填料 725克土豆，带皮煮熟，放凉； 4茶匙 菜油 1个中等大小的洋葱，细细切碎 175克 豌豆，新剥皮的或者冷冻的都可以； 1茶匙新鲜的姜末，就是把姜去皮，擦碎； 1个新鲜的绿辣椒，切得细细的； 3茶匙新鲜的香菜叶子，一定要切得很细哦； 3茶匙水； 1.5茶匙的盐巴，或者你自己尝尝； 1茶匙香菜子粉； 1茶匙masala 1茶匙茴香子粉，茴香子烤焦黄之后磨碎； 四分之一茶匙的卡宴辣椒粉； 2茶匙柠檬汁 菜油，要油炸东西用的 方法 把面粉和盐筛到大碗里 加上菜油，用你的手指搓这个面粉油盐混合物一直到看起来比较像粗面包屑； 慢慢加上4茶匙水-或者多点-揉成一个硬面团； 把面团弄到一个干净的工作台上，揉10分钟或者到它比较光滑； 把面团弄成球形，用四分之一茶匙的菜油擦在表面放到一个聚乙烯塑料袋中，放半个小时，或者更长时间； 制作馅料： 把 土豆去皮，切成5毫米的块，在一个大的平底锅种4茶匙的菜油，中火加热； 当热起来的时候，放洋葱，炒来炒去，把洋葱炒到边缘变棕； 加上豌豆，姜，绿辣椒碎，新鲜的香菜叶子碎段和3茶匙水，降低火力 ，开始煮，一直到豌豆面掉； 经常搅拌，免得沾锅，太干了就加点水； 加上土豆 盐 香菜籽粉、辣的masala，茴香子粉 辣椒粉和柠檬汁，搅拌混匀； 用低火力加热3到4分钟，慢慢搅和； 看看盐够不够柠檬汁够不够，或者你想多来点； 关火，放凉。 揉这个面团，把它分成8个球；当你对一个操作的时候，剩下的要盖上，把一个面团擀面皮到18厘米直径的圆形，分成2半，拿起其中的一个半圆，做成一个圆锥，要使得圆锥边有5毫米覆盖；用一点点水把这个边沾上，在这圆锥里面放上2茶匙半的馅料；用水把上面的边沾上，用点劲，必须有5毫米的边，别露馅了。 把剩下的弄好。 在一个炸锅里面，倒入4-5厘米深的油，中火；你也可以用一个小点的炸锅。 当油到了中度热的时候，能放进去几个就放进去几个samosa，保证只有一层，不要互相压着。 慢慢炸，经常翻面，直到人家变黄变酥脆。放在厨房纸上面并且保持热度，保持温暖或者室温。 Samosa Yield: 16 samosas Ingredients Pastry 225 g plain flour
1/2. teaspoon salt
4 tablespoons vegetable oil; + extra
4 tablespoons water
Stuffing 725 g potatoes, boiled in their jackets; allowed to cool
4 tablespoons vegetable oil
1 medium onion; finely chopped
175 g peas; freshly shelled or frozen
1 tablespoon fresh ginger; peeled and finely grated
1 fresh hot green chilli; finely chopped
3 tablespoons fresh coriander leaves; very finely chopped
3 tablespoons water
1 1/2 teaspoons salt; or to taste
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
vegetable oil; for deep-frying Method Sift the flour and salt into a bowl.
Add the tablespoons of vegetable oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs.
Slowly add about 4 tablespoons of water - or a tiny bit more - and gather the dough into a stiff ball.
Empty the ball out on to a clean work surface. Knead the dough for about 10 minutes or until it is smooth.
Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a polyethene bag.
Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 5 mm dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onions. Stir and fry them until they begin to turn brown at the edges.
Add the peas, ginger, green chilli, fresh coriander and 3 tablespoons water.
Cover, lower heat and simmer until peas are cooked.
Stir every now and then and add a little more if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander, garam masala, roasted cumin,cayenne and lemon juice. Stir to mix.
Cook on low heat for 3-4 minutes,stirring gently as you do so.
Check the balance of the salt and lemon juice. You may want to add more of both.
Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into 8 balls.
Keep 7 covered while you work with the eighth. Roll this ball out into an 18 cm round.
Cut it into half. Pick up one half and form a cone, making a 5 mm wide overlapping seam.
Glue this seam together with a little water.
Fill the cone with about 2 1/2 tablespoons of the potato mixture.
Close the top of the cone by sticking the open edges together with a little water.
Again, your seam should be about 5 mm wide.
Press the top seam down with the prongs of a fork or flute it with your fingers. Make remaining samosas.
Heat about 4-5 cm of oil for deep frying over a medium-low flame. You may use a small deep frying pan for this.
When the oil is medium hot, put in as many samosas as the pan will hold in a single layer.
Fry slowly, turning the samosas frequently until they are golden brown and crisp.
Drain on kitchen paper and serve hot, warm, or at room temperature
225克面粉 半匙盐 4茶匙蔬菜油 4茶匙水
