Deep Fried Indian Pastries
|Ground lamb/Ground beef||1 Pound|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Ground coriander||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
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.
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.