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Deep Fried Indian Pastries

Global.Potpourri's picture
Ingredients
  Ground lamb/Ground beef 1 Pound
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), 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 1
  Vegetable oil 1 Tablespoon
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.

Recipe Summary

Cuisine: 
Indian
Method: 
Fried
Ingredient: 
Clove

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