Free Cooking Classes: Samosa (Potato Stuffed Pastry) - Interfaith Events - Interfaith Dialogue - Interfaith Dialog - IFCO - Interfaith Cultural Organization

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EVENTS

Free Cooking Classes: Samosa (Potato Stuffed Pastry)
October 17, 12:00pm, Family Housing Community Room, UGA

Interfaith Cultural Organization continues its free cooking classes. This week we are going to show how to cook Samosa (Potato Stuffed Pastry). If you would like to learn and taste how to prepare this tasty dish, please come and join us.

Samosa (Potato Stuffed Pastry) and Indian Tea will be served at the end of class.

Ingredients

SAMOSA

Ingredients:

For the Filling

- 1 cup of boiled potato, cubed
- 1/2 a cup of green peas, boiled
- 1 onion (chopped fine)
- 1 teaspoon of cumin seeds (jeera)
- 2 teaspoons of chopped green chili
- 2-3 garlic cloves
- 2 teaspoons of amchur (raw mango powder)
- 1 teaspoon of coriander-cumin seed (dhana-jeera) powder
- 1/4 a teaspoon of asafetida
- ¼ turmeric (optional)
- ½ red chili powder (optional)
- 2 tablespoons of oil
- 1 teaspoon lemon juice
- Salt to taste

For the chapatti

- 2 cups of all purpose flour
- salt to taste
- 2 teaspoons of oil
- 3/4 cup of water

Preparation:

- Heat oil
- Add jeera, wait till it cracks open
- Add asafetida, amchur, coriander-cumin, garlic (minced), salt, chopped green chilies, turmeric, red chili powder
- Sauté for 5-6 minutes
- Add lemon juice and potato and mix everything well.
- Let it get cool.

Preparation (dough):

- In a bowl, sieve the flour and salt together
- Add the ghee and mix with fingers, Knead into a soft dough using water
- Divide the dough into eight equal portions
- Roll in each round into 150 mm. (6") diameter chapattis
- Divide each chapatti into two halves
- Make a cone from each part and stuff with samosas filling
- Seal the edges carefully using a little water. (You can also make paste using flour and water for easier sealing)
- Repeat with the remaining chapattis and filling
- Sauté in hot oil till golden brown in color from all sides
- Serve hot with green chutney.
- Hot crispy samosas are ready to eat with chutney or ketchup

MINT CHUTNEY

Ingredients:

- ½ of a cup of mint leaves (separated from stems)
- ¼ of a cup of coriander leaves (Cilantro) (separated from stems)
- 1 red or green chili pepper chopped
- 2-3 garlic cloves
- ¼ inches of ginger
- 1 teaspoon cumin seeds
- 3 tablespoons of lemon juice
- 5 teaspoons of milk and 1 tablespoons of plain yogurt)
- Salt as per taste

Preparation:

- Blend all of the ingredients together on medium speed in a blender; blend until the mixture has a smooth consistency.
- Pour the mixture into a bowl, and serve with samosas

INDIAN TEA

Ingredients:

- Water
- Tea grains (from Lipton or Society)
- Whole milk
- Ginger piece
- Nutmeg piece
- Sugar as per taste

Preparation:

- Boil water and add sugar
- After 5 minutes add tea grains
- Grate ginger and nutmeg
- Let the mixture boil for another 5-6 minutes
- Add milk and let it boil again
- Let it rise once and take it off the stove
- Strain it and pour in a tea cup.

Photos from the event