AMOSA OR FRIED VEGETABLE DUMPLINGS
I tasted them just last night prepared by the Sinhalese girl who acts as a caregiver for the elderly lady who lives on my own landing. It seems to be a dish, or – better – a street-food much appreciated in India where, however, it is fried in an oil that I don’t quite understand what type it is. Fried in olive oil they are delicious. They are a kind of panzerotto whose filling is always based on potatoes. Then you can add all the vegetables you want, even according to the seasons. I tried them with peas. They are extraordinary. Obviously I got the recipe.
- For pasta
- 300 gr flour
- 2 tablespoons olive oil
- 1 glass of water
- For the stuffing
- 2 large potatoes
- 150 gr peas
- 1/2 medium onion
- 1 clove of coarse garlic
- 1/2 tablespoon ground red pepper
- olive oil
- First boil the potatoes, peel them and pass them through a vegetable mill in order to obtain a puree.
- Boil the peas, drain them and add them to the potatoes.
- Brown the finely chopped onion and garlic in hot oil. Add the chilli pepper to the sauté, mix and remove from the heat.
- Incorporate the spicy sautéed potatoes and peas and leave everything to rest.
- Mix the flour, oil and water until you get a soft and elastic dough. Roll it out into a thin sheet from which to obtain discs with a diameter of about 10 – 12 cm.
- Fill the discs with the potato and pea filling and close them, sealing the edges well.
- Fry the samosas in boiling oil and as soon as they are golden, take them out of the oil and let them drain on absorbent kitchen paper.
- Serve them immediately.