Samosas with mangoes

Name: Samosas with mangoes
Cook time: 1 h
Total time: 1 h
Yield: 13
Ingredients: 375 g + some flour; 7-10 Tbsp salt, pepper; 1 TEASPOON Cumin seed; 1 TEASPOON Cider vinegar; 100 g red lentils; 1 small mango; 1 small stick of leek; 1 chili pepper; 4-5 Stem(s) Coriander; 1 TABLESPOON Oil; 200 g Schmand; 1.5 kg Vegetable fat for deep-frying; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 13

375 g + some flour
7-10 Tbsp salt, pepper
1 TEASPOON Cumin seed
1 TEASPOON Cider vinegar
100 g red lentils
1 small mango
1 small stick of leek
1 chili pepper
4-5 Stem(s) Coriander
1 TABLESPOON Oil
200 g Schmand
1.5 kg Vegetable fat for deep-frying
7-10 Tbsp Cling film

Directions

1
For the dough, mix 375 g flour, approx. 1 level teaspoon salt, cumin, 1⁄4 l cold water and vinegar with the dough hooks of the mixer to a smooth dough and cover with foil. Let rest for about 15 minutes at room temperature.
2
For the filling, put lentils in boiling water. Cook for about 10 minutes, drain. Peel the mango. Cut the flesh from the stone and dice finely. Clean the leek, cut it in half lengthwise, wash it and cut it into half rings.
3
Clean and wash the chillies, cut them in half lengthwise, remove the seeds and chop them. Wash coriander, shake dry and chop coarsely.
4
Heat 1 tablespoon of oil in a frying pan. Fry the leek, chilli and lentils for about 2 minutes. Add mango and half of the coriander. Season with salt and pepper. Leave to cool. For the dip, mix sour cream and the rest of the coriander.
5
Season to taste with salt and pepper.
6
Roll out the dough thinly on a little flour, cut out 6-7 circles (each approx. 20 cm Ø), kneading, rolling out and cutting out the dough remains again and again. Cut circles in half. Brush the edges of the circles with water.
7
Clean, wash and cut the sugar snap peas into narrow strips. Blanch sugar snap peas and frozen peas in boiling salted water for 1-2 minutes, drain and chill. Coarsely chop salad ve125 g chocolate coating and melt over a warm water bath. Let cool for about 5 minutes. Form the bottom of each half into a bag. For this, fold the straight side in the middle so that the edges overlap slightly. Press the seam together. Approx. 1 1⁄2 Pour tbsp. lentil filling into the dough bag. Press the open side firmly together. Grease the ring shape (26 cm Ø) and dust with flour, wash and drain.
8
Heat the frying fat to 175 °C in a deep fryer or in a wide pan. Fry the dumplings in portions for approx. 4 minutes until golden brown, turning them once. Take out and drain on kitchen paper.
9
Serve hot or cold. Serve with sour cream.