These golden-brown dumplings bring spice, freshness and a pinch of vacation atmosphere to your table. The mild potato and pea filling and the refreshing yogurt dip ensure that even children will enjoy eating them.
Samosas are perfect for a shared snack or as a tasty snack on the go. The filling has a warm aroma of spices, but remains pleasantly mild, making it suitable for all ages. The yoghurt dip complements the crispy triangles with a fresh, creamy note. If you enjoy cooking together, this recipe is an ideal opportunity to share out small tasks: Mashing potatoes, mixing peas, shaping dumplings - there's a suitable activity for all ages.
Ingredients for about twelve samosas
For the filling:
- 3 large potatoes
- 2 handfuls of frozen peas
- 1 onion
- 2 cloves of garlic
- 1 small piece of ginger
- Oil for frying, e.g. HOLL rapeseed oil
- 1 l cumin
- 1 tsp turmeric
- salt
- black pepper
- 16 to 18 spring roll sheets
For the yoghurt dip:
- 2 dl natural yoghurt
- ½ lemon zest, grated
- salt
- 1 bunch chives, finely chopped
Preparation
- Peel the potatoes, boil until soft and roughly mash.
- Briefly blanch the peas in boiling water.
- Finely chop the onion, garlic and ginger and fry in a little oil until translucent. Add the cumin and turmeric and fry briefly.
- Stir in the potatoes and peas and season with salt and pepper.
- Cut the spring roll sheets in half. Place a tablespoon of filling on each and fold the sheets into triangles. Seal the edges carefully.
- Fry the samosas in a pan with a little oil until golden brown.
- For the dip, mix together the yogurt, lemon zest, salt and chives.
Serve the samosas straight from the pan - they will be particularly crispy. In combination with the fresh yogurt dip, you have an uncomplicated family dish that tastes like a vacation by the sea and can be easily recreated at any time.
Enjoy your meal!
Neuen Kommentar hinzufügen: