Indian cuisine -- curry horn

Indian cuisine -- curry horn

Introduction:

"There are many kinds of Indian curry horn, such as shrimp, mutton, chicken, seafood, vegetable and so on. Here I'd like to introduce the curry horn with potato stuffing. Indian curry horn is a snack, just like dumplings in Chinese food. English Name: Aloo samosas

Production steps:

Step 1: making stuffing: cut the cooked potatoes into small cubes, add oil in the pan, stir fry garlic, then stir fry dried parsley powder and fennel, add green peas and potato cubes, continue to stir fry over low heat, finally add turmeric powder and white pepper, stir fry with salt and cool.

Step 2: make dough: add a little butter and cumin, corn oil, salt and water to make dough, but not too soft. Refrigerate for 15 minutes to make dough.

Step 3: first, roll the small dough with equal amount of ingredients into a circle, then roll the circle into a waist shape, and then cut it in the middle.

Step 4: fold the dough into a hole shape and put in the filling. First, pinch one side tightly and the other side to the middle.

Step 5: put oil on the pan, raise the temperature to about 50%, fry it in the pan, take a clean plate and decorate it.

Step 6: how to make Indian curry horn dip: take an appropriate amount of yoghurt, add crushed fresh lotus leaf and a little coriander leaf, a little crushed green pepper and a little fresh ginger, add a little salt and pepper, and mix well.

Materials required:

Potatoes: 200g

Minced garlic: 3 G

Coriander: 15g

Salad oil: 500g (actual consumption: 30g)

Peas: 280g

Flour: 6g

Cumin: a little

Turmeric powder salt: 6g

Dried coriander powder: 20g

White pepper: 20g

Note: features: exotic flavor pastry, rich in soft nutrition, good taste

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Original