Prescription. Samosas, a classic of asian cuisine at home.
By coincidence, the other day I tried a delicacy that I had not tried before. And as I went crazy for the flavor, I decided to pick me up recipes, test them at home and share them when you are unsure of the best way to do it. So on today’s menu: Samosas.
To prepare these Samosas need to:
- 1/2 cup of lentils
- 2 cloves garlic, minced
- 2 medium carrots chopped in cubes.
- 1 medium onion, chopped.
- A cdta. flakes of dried chilli.
- 1 tsp and a half of curry powder
- A cdta. of cumin powder.
- 3 tbsp. of chopped fresh cilantro.
- Sheets of Egg Roll. (In the supermarket find)
We’re going to cook the lentils according to the directions on package adding the garlic, carrot, onion, dry chilli, curry and cumin. When they are ready, cuélenlas and add the cilantro, stirring well to mix.
Cut the slices of egg-roll in boxes. Put a tablespoon of the mixture of lentils in one of the mitadas. Moisten the edges with water, fold diagonally and use a fork to seal and mark the edges.
In a skillet large put oil and heat up. Remember that the oil has to be hot for that will not be absorbed and will seal well. Fry until golden brown, turning only once and drain. Serve and enjoy. I recommend a mango chutney to accompany, or a sauce with tamarind.
This was an entry or a snack. Enter here for more recipes of that style.
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