Deep Fried Indian Pastries Recipe
Ingredients
| 1 pound ground lamb or beef | ||
| Onion | 1 Medium, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Salt | 1 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pastry | ||
| Vegetable oil | ||
Directions
Cook and stir lamb, onion and garlic in 10-inch skillet until lamb is light brown; drain.
Stir in salt, coriander, cumin, ginger and pepper.
Cool.
Prepare pastry; divide into fourths.
Cover with damp towel to prevent drying.
Roll each fourth into 12-inch.
circle (dough will be springy and may be slightly difficult to roll).
Cut into 4-inch circles; cut circles into halves.
Moisten edges with water.
Place 1 teaspoon filling on each half circle.
Fold pastry over filling to form triangle.
Press edges to seal securely.
Repeat with remaining pastry.
Heat oil (1 to 1 1/2 inches) to 375°.
Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes.
Drain on paper towels.
Keep warm in 200° oven.
Stir in salt, coriander, cumin, ginger and pepper.
Cool.
Prepare pastry; divide into fourths.
Cover with damp towel to prevent drying.
Roll each fourth into 12-inch.
circle (dough will be springy and may be slightly difficult to roll).
Cut into 4-inch circles; cut circles into halves.
Moisten edges with water.
Place 1 teaspoon filling on each half circle.
Fold pastry over filling to form triangle.
Press edges to seal securely.
Repeat with remaining pastry.
Heat oil (1 to 1 1/2 inches) to 375°.
Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes.
Drain on paper towels.
Keep warm in 200° oven.
Chef
