(stuffed with turmeric potatoes)
Samosas stuffed with Aloo Matar
(potatoes, cauliflower, peas)
The Onion Bhaji are basically tempura made with basan (chickpea) flour, mixed with cumin, chili powder, turmeric and cardamom, with baking powder and club soda to make them "puffy" -- these would be great as a starter or appetizer.
For the dosa you ferment a mix of urad dal and rice, and then cook them much like a crepe -- we used our large flat-bottomed wok which works perfectly for these -- it's well-seasoned, so it acts like a non-stick pan, and it's heavy enough so it retains heat in a nice even manner..
I've never stuffed samosas before, so it took me a couple tries before getting into a groove -- it's just a question of keeping the dough sealed while they're deep-fried. Liz made the filling, which was spot on in it's flavor...
Saturday, March 24, 2007