@tasty: Have you ever had Fijian samosas? @manabites shows how Indian samosas are made in the South Pacific. Her family is from the Fiji Islands, and this is how she grew up eating samosas, plus a quick hack to save time! ✨ Find the recipe below and in our bio! INGREDIENTS: 3 tablespoons extra-virgin olive oil ½ teaspoon cumin seeds ⅓ cup finely chopped onion 1 tablespoon minced fresh ginger 6 cloves garlic, minced ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground turmeric ¼ teaspoon crushed red pepper flakes 1 teaspoon kosher salt ½ teaspoon curry powder 1 teaspoon garam masala 2 large red potatoes, chopped (about 2 cups) 2 tablespoons water 1 cup frozen peas and carrots, thawed 2 tablespoons chopped cilantro 8 pre-made parathas Vegetable oil. for frying Tamarind sauce, for serving Mint chutney, for serving PREPARATION: 1. Prepare the filling: Heat the olive oil in a large saucepan over medium heat. Add the cumin seeds, onion, ginger, and garlic. Cook for 1-2 minutes, or until the onion is translucent. 2. Stir in ground cumin, coriander, turmeric, red pepper, kosher salt, curry powder, and garam masala. Cook for about 1 minute. Add the potatoes and water. Cover and cook on medium-low heat, stirring occasionally, until potatoes are soft, about 10 minutes. 3. Add the peas and carrots and cook for 2 minutes. Remove from heat, stir in cilantro, and let cool. 4. Assemble the samosas: Cut each paratha in half. Moisten the straight edge of one half with a little water to help it stick together. Fold the straight edge over to form a cone, pressing the edges to seal. 5. Fill the cone with 1-2 tablespoons of the potato filling. Apply water around the open edge of the cone and press together to seal, forming a filled triangle. Repeat with remaining dough and filling. 6. Fry the Samosas: Heat vegetable oil in a deep saucepan over medium heat to 325°F (163°C). Fry 4 samosas per batch, until golden brown, about 8 minutes per batch. Remove and drain on a paper towel. 7. Serve hot with tamarind sauce or mint chutney for dipping. 8. Enjoy!

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Monday 26 August 2024 21:30:40 GMT