Samosa ( serves 4)

Chef Asif Khan, Ma­hec, Le Méri­dien Dubai

Friday - - Society Living Leisure -

Prep time: 30 mins Cook­ing time: 30 mins Ingredients 2 tbsp oil, plus ex­tra for deep fry­ing 1 large onion, finely chopped 125g car­rots, grated 2 tbsp roasted peanuts, skin re­moved and coarsely crushed 2 medium pota­toes, peeled, boiled and coarsely mashed 1 tsp mus­tard paste 1 tbsp lab­neh 2 tbsp chopped co­rian­der 8 frozen spring roll pas­try sheets, thawed

Method 1. Heat oil in wok and sauté onion un­til trans­par­ent. Add re­main­ing ingredients ex­cept pas­try, adding co­rian­der last, and mix well. Cook for 5 min­utes then re­move wok from heat and let mix­ture cool. 2. Lay a pas­try sheet on a flat sur­face with the short side close to you. Place a por­tion of the stuff­ing to one side of the short end of the pas­try sheet close to you. Fold a cor­ner of the pas­try over to make a tri­an­gle then fold tri­an­gle par­cel back on to it­self, re­peat­ing un­til you reach the other end of the pas­try sheet. Dampen edge with wa­ter and seal. Re­peat to make re­main­ing samosas. 3. Deep-fry in medium hot oil un­til golden brown. Drain and re­move. Serve hot with co­rian­der and mint chut­ney and car­rot salad.

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