Zamiast wyrabiać ciasto z mąki użyjemy gotowego ciasta francuskiego w rolce (filo pastry)
Nadzienie klasyczne:
2 duże obrane ziemniaki, ugotowane, rozgniecione
2 duże drobno posiekane marchwie, świeże lub mrożone
1 mała cebula, drobno posiekana
½ łyżeczki turmeric
2 łyżeczki garam masala
1 łyżeczka black mustard seeds
1 łyżeczka soli
½ łyżeczki świeżo startego pieprzu
4 posiekane ząbki czosnku (ewentualnie łyżeczka czosnku w proszku)
1 zielone chilli, bez nasion, drobno posiekane
10 curry leaves, finely chopped
75g mrożonego groszku
1 łyżeczka soku z cytryny
garść pokrojonej świeżej kolendry
olej
Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic.
Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool
Nadzienie wersja prostsza:
For the filling
4 tbsp vegetable oil
2 medium onions, finely chopped
pinch panch phoran
3 large potatoes, diced
100g/3oz peas
1 tsp ground turmeric
1-2 green chillies, finely chopped
salt
vegetable oil, for deep-fat frying
For the filling, heat the vegetable oil in a frying pan. Add the onions and punch purun and fry until the onions are golden-brown. Add the potatoes, peas, turmeric and chillies, and season with salt. Cook the mixture over low heat, stirring regularly, until the mixture is soft.
Nadzienie z buraków
2 tbsp vegetable oil
2 garlic cloves, chopped
pinch of panch phoran
4-5 beetroot, chopped
1 green chilli, finely chopped
1 squeeze lemon juice
salt
For the filling, heat the oil in a frying pan. Add the garlic and panch phoran and fry until the garlic is golden-brown. Add the beetroot, chilli and lemon juice, and season with salt. Cook the mixture over a low heat, stirring regularly, until the mixture is soft.
Nadzienie ze szpinaku i sera:
2 tbsp vegetable oil
2 red onions, finely chopped
pinch panch phoran (Indian spice blend)
500g/1lb 5oz spinach
1 green chilli, finely chopped
cheese (use your favourite)
salt
For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste.
Nadzienie z krewetek:
2 tsp vegetable oil, plus extra for deep frying
1 onion, very finely chopped
1 chilli, finely chopped
200g/7oz cooked baby prawns
1 tbsp ready-made curry powder
1 lime, juice only
1 tbsp chopped fresh coriander
1 tbsp fresh peas
salt and freshly ground black pepper
Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, then set aside to cool.
Nadzienie z kraba:
2 tbsp vegetable oil
½ onion, finely chopped
2 tsp mustard seeds
1 tsp coriander seeds
1 green chilli, seeds removed, finely chopped
200g/7oz white crabmeat
150g/5oz brown crabmeat
2 spring onions, finely sliced
1 tsp paprika
1 tbsp finely chopped fresh chives
1 lime, juice only
1 tsp Dijon mustard
1 tbsp finely chopped fresh tarragon
½ Bramley apple, peeled, cored, finely chopped
For the samosas, heat the two tablespoons of oil in a large frying pan and fry the onions, mustard seeds, and coriander seeds over a medium heat for 6-8 minutes, or until the onions are softened and the seeds are aromatic.
Add the green chilli and continue to cook for a further 2-3 minutes. Increase the heat to high and add both the brown and white crabmeats. Cook for a further 2-3 minutes to warm through, then remove from the heat and stir in the remaining ingredients, except the pastry and oil for frying. Set aside to cool.
Ciasto z wybranym farszem:
Heat oven to 200C/180C fan/gas 6.
Lay out a sheet of filo and cut it lengthways into 3 long strips. Brush roughly with the oil - don't worry about covering the whole sheet. Spoon tablespoons of mix onto the top of each strip and fold each over into a triangle. Keep folding until each strip of filo is used up. Brush with any remaining oil, then bake for 20 mins until golden and crisp. wersja 2: smaż na w głębokim gorącym tłuszczu
Dip:
small handful coriander leaves, chopped
2 tbsp white wine vinegar
250ml/8¾fl oz plain yoghurt
salt and freshly ground black pepper
2 garlic cloves, chopped
pinch of panch phoran
4-5 beetroot, chopped
1 green chilli, finely chopped
1 squeeze lemon juice
salt
For the filling, heat the oil in a frying pan. Add the garlic and panch phoran and fry until the garlic is golden-brown. Add the beetroot, chilli and lemon juice, and season with salt. Cook the mixture over a low heat, stirring regularly, until the mixture is soft.
Nadzienie ze szpinaku i sera:
2 tbsp vegetable oil
2 red onions, finely chopped
pinch panch phoran (Indian spice blend)
500g/1lb 5oz spinach
1 green chilli, finely chopped
cheese (use your favourite)
salt
For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste.
Nadzienie z krewetek:
2 tsp vegetable oil, plus extra for deep frying
1 onion, very finely chopped
1 chilli, finely chopped
200g/7oz cooked baby prawns
1 tbsp ready-made curry powder
1 lime, juice only
1 tbsp chopped fresh coriander
1 tbsp fresh peas
salt and freshly ground black pepper
Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, then set aside to cool.
Nadzienie z kraba:
2 tbsp vegetable oil
½ onion, finely chopped
2 tsp mustard seeds
1 tsp coriander seeds
1 green chilli, seeds removed, finely chopped
200g/7oz white crabmeat
150g/5oz brown crabmeat
2 spring onions, finely sliced
1 tsp paprika
1 tbsp finely chopped fresh chives
1 lime, juice only
1 tsp Dijon mustard
1 tbsp finely chopped fresh tarragon
½ Bramley apple, peeled, cored, finely chopped
For the samosas, heat the two tablespoons of oil in a large frying pan and fry the onions, mustard seeds, and coriander seeds over a medium heat for 6-8 minutes, or until the onions are softened and the seeds are aromatic.
Add the green chilli and continue to cook for a further 2-3 minutes. Increase the heat to high and add both the brown and white crabmeats. Cook for a further 2-3 minutes to warm through, then remove from the heat and stir in the remaining ingredients, except the pastry and oil for frying. Set aside to cool.
Ciasto z wybranym farszem:
Heat oven to 200C/180C fan/gas 6.
Lay out a sheet of filo and cut it lengthways into 3 long strips. Brush roughly with the oil - don't worry about covering the whole sheet. Spoon tablespoons of mix onto the top of each strip and fold each over into a triangle. Keep folding until each strip of filo is used up. Brush with any remaining oil, then bake for 20 mins until golden and crisp. wersja 2: smaż na w głębokim gorącym tłuszczu
Dip:
small handful coriander leaves, chopped
2 tbsp white wine vinegar
250ml/8¾fl oz plain yoghurt
salt and freshly ground black pepper
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