Authentic home cooking from Spain, with US measurements. 
Samosas, Indian Empanadas (a variation)
http://lacocineranovata.blogspot.com.es/2009/11/samosas-empanadillas-indias-variación.html
These "samosas" aren't very authentically Indian since I made them with empanada wrappers. In my family, we've always fried them, but I tried baking them, and frankly, they're a thousand times better without all the oil. Plus, they don't get soggy like my mom's fried ones used to.
Samosas, Indian Empanadas (a variation)
http://lacocineranovata.blogspot.com.es/2009/11/samosas-empanadillas-indias-variación.html
These "samosas" aren't very authentically Indian since I made them with empanada wrappers. In my family, we've always fried them, but I tried baking them, and frankly, they're a thousand times better without all the oil. Plus, they don't get soggy like my mom's fried ones used to.
Open in Cookpad AppSteps
- 1
Sauté the onion and ginger in vegetable oil.
- 2
Cut the potatoes into small cubes (I made them a bit large, and it didn't turn out well).
- 3
When the onion is soft, add the mustard seeds, which will start popping like popcorn, and the rest of the spices. Mix everything well.
- 4
Next, add the potatoes, peas, and cauliflower, and mix again so they absorb the flavor of the spices.
- 5
Add water and let it cook for a while.
- 6
Remove from heat and let it cool before filling the wrappers.
- 7
Place a small amount in each wrapper and fold them like traditional empanadas. Brush with beaten egg and sprinkle with seeds.
- 8
Preheat the oven to 400°F (200°C) and bake for 15 minutes, and voilà.
- 9
Delicious...
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