Kheema Samosas
indian, pastry
1 kheema
2 tablespoon butter
1 cup water
1 teaspoon minced garlic
3 canned whole green chilies,
1 minced
3 garlic cloves, minced
1 large tomato, peeled, seeded and
1 diced
1 large onion, minced
1 tablespoon catsup
1 lb finely ground lean round
1 steak
3 tablespoon sugar
1 teaspoon curry powder
3 tablespoon vinegar
3/4 teaspoon cumin powder
1 salt
3/4 teaspoon tumeric
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne
1 lb package frozen filo dough,
1 thawed
1/4 teaspoon pepper
4 cup oil
1 relish for kheema:
1 large tomato, minced
1 tablespoon vinegar
1 small onion, minced
1/2 teaspoon dried red pepper flakes
1/4 cup finely chopped cilantro
1/2 teaspoon salt
Melt butter in 10" skillet. Add ginger and garlic and saute 2 - 3 minutes. Add onion and cook over medium heat until soft. Break up meat, add to skillet and cook until browned.
Thoroughly blend in next 5 ingredients. Stir in water, chilies, tomato and catsup. Cook over medium heat, stirring frequently, about 15- 20 minutes, until most of the moisture has evaporated. Season with sugar, vinegar and salt. Cook 5 minutes, stirring frequently. Stir in cilantro.
Cut a single strip of filo dough about 1,75" x 18". Keep filo dough wrapped in its own paper as you work so that it does not dry out. Place about 1 tsp. kheema at tip of dough. Make a triangular fold over kheema. Continue folding triangle over and over (similar to folding a flag) to end of strip. Trim excess. Continue until all keem a has been used, keeping triangles covered with damp towel.
Heat oil to 400 degrees F. Add samosas 4 - 6 at a time and deep fry until rich golden brown, about 3 - 4 minutes per side. Drain on paper towels. Keep warm in oven until ready to serve. Accompany with relish for dipping. Yield: 48 . Kheema may be made 1 day in advance and refrigerated until ready to use.
Relish: Combine all ingredients in small bowl. Serve as a dip with Samosas.
Recipe from Nancy Mehta, 1978
Yield: 1 servings