Ingredients
-
-
2
-
2
-
1 1/2
-
1 1/2
-
2
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
1/4
-
-
1/2
Directions
Ethiopian Style Samosas With Marmalade, Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians Samosas are traditionally deep-fried but this recipe has been modified for pan frying , Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians Samosas are traditionally deep-fried but this recipe has been modified for pan frying
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Steps
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1
Done
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To Prepare Marmalade, Warm Olive Oil and Butter in a Saucepan Over Medium Heat. Add Plum, Shallots, Tomatoes, and Garlic; Bring to a Simmer, and Cook 30 Minutes, Stirring Often. Stir in Sugar, Harissa, Thyme, and Vanilla Bean. Simmer 20 Minutes or Until Thick. Remove from Heat; Cover and Let Stand 30 Minutes. Discard Thyme Sprig and Vanilla Bean; Stir in Basil and 1/4 Teaspoon Salt. |
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2
Done
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to Prepare Filling, Heat a Large Nonstick Skillet Over Medium-High Heat. Coat Pan With Cooking Spray. Add Onion and Potatoes to Pan; Saut 5 Minutes or Until Onion Is Tender. Reduce Heat to Low. Add Carrot, Curry Paste, and Garlic to Pan; Cook 5 Minutes, Stirring Occasionally. Add 1 Cup Water and Coconut Milk; Bring to a Simmer. Cook 15 Minutes or Until Liquid Almost Evaporates and Potatoes Are Tender. Stir in Lime Juice and 1/4 Teaspoon Salt. Transfer to a Bowl; Cool. Partially Mash Potato Mixture With a Fork. |
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3
Done
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to Prepare Dough, Combine Turmeric, Ginger, and Cinnamon in a Skillet Over Medium-High Heat. Cook 30 Seconds or Until Fragrant, Stirring Constantly. Transfer to a Plate; Cool. |
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4
Done
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Lightly Spoon Flour Into Dry Measuring Cups; Level With a Knife. Place Flour, Toasted Spices, 1/2 Teaspoon Salt, and Baking Soda in a Food Processor; Pulse to Combine. Combine 1/4 Cup Hot Water, Lemon Juice, and 1 Tablespoon Peanut Oil in a Bowl. Add the Hot Water Mixture Through Food Chute With Food Processor on, and Process Until Dough Forms a Ball. Place Dough in a Bowl Coated With Cooking Spray, Turning to Coat Top. Cover and Let Rest 15 Minutes. |
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5
Done
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Divide Dough Into 12 Equal Portions. Working With 1 Portion at a Time (cover Remaining Dough to Prevent Drying), Roll on a Lightly Floured Surface to a 4-Inch Circle. Place 2 Tablespoons Filling in the Center of Each Dough Circle. Moisten Edges of Dough With Water; Fold Dough Over Filling to Make a Half Moon. Crimp Edges With a Fork to Seal. Repeat With Remaining 11 Dough Portions and Filling to Form 12 Samosas. |
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6
Done
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Heat 2 Teaspoons Peanut Oil in a Large Skillet Over Medium-High Heat. Add 6 Samosas to Pan; Cook 3 Minutes or Until Golden Brown. Turn and Cook 3 Minutes or Until Golden Brown. Transfer to a Paper Towellined Plate. Repeat Procedure With Remaining 2 Teaspoons Peanut Oil and Remaining 6 Samosas. Serve With Warm Marmalade. |
