Anarkali Samosa Recipe Onions
Anarkali was a neighborhood in Lahore with a culture of it's own. For Anarkali Samosa, the stuffing is made of onions
Stuffing (Lahore Style)
1. Ghee (Clarified Butter): ¼ Cup
2. Onions: 4, Peeled sliced as very thin rings
3. Garlic Chopped: 6 Cloves
4. Cumin Powder: 1 teaspoon
5. Cardamom powder: ½ teaspoon
6. Cinnamon powder: ½ teaspoon
7. Fresh Serrano or Jalapeño pepper Chopped: ¼ cup
8. Lime Juice: 1 Tablespoon
9. Slivered Almonds: 1 Tablespoon
10. Raisins: 1 Tablespoon
14. Canola oil for frying
Heat Ghee in a heavy bottom pan. Add onion rings. Sir-fry onions till the edges have turned brown. Add Garlic fry another two minutes. Add remaining ingredients. Stir-fry another three minutes. Turn off heat and let it cool. Normally, these Samosa are small to medium size.
How to fold Samosa?
Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10Ç coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing. Seal the wide side of the cone fluting the edges.
3. Deep Frying
Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.
The oil temperature should be between 275 and 320ºF. If oil temperature is too low, the Samosa will be oily. If temperature is too high, the pastry will form bubbles. I use 320º F.