![](\"http:\/\/3.bp.blogspot.com\/_cOMZ0XF5qz8\/TH9sAS9UhxI\/AAAAAAAAFK4\/J4QG-4WNymM\/s1600\/hong+kong+dim+sum+042.jpg\" "\\"Indian")
<\/a><\/div>\n<\/a><\/p>\n Tamarind sauce:<\/span><\/b> \nStart by preparing the dough.<\/i> \nTurn on the food processor and add water. Just enough for the dough to form. It all depends on the absorption capacity of the flour! The water must be poured in a net! <\/i> <\/p>\n <\/p>\n Crush the cumin and coriander in a mortar and pestle… <\/i><\/p>\n <\/p>\n <\/p>\n \nLet cook for a minute or two, until a strong smell emerges (be careful not to let it burn!!). <\/i><\/p>\n Mix well and add crushed garlic, frozen peas and seeded peppers (with latex gloves!!) and cut into small pieces. <\/i><\/p>\n <\/p>\n The joke is over. <\/i><\/p>\n <\/p>\n <\/p>\n <\/p>\n Then fold horizontally by passing a little water before with the finger… <\/i> \nHeat a pan of oil. The oil should be hot enough. Fry the samossas until golden brown and bubbly! <\/i><\/p>\n Prepare the sauce by putting the sugar, tamarind concentrate and spices in a bowl. Mix well and microwave for one minute. Or place in a saucepan and bring to a boil, then remove from heat. <\/i><\/p>\n
\n-130g of brown vergeoise <\/span><\/b>
\n-70g of tamarind concentrate<\/span><\/b>
\n-2 teaspoons of garam massala<\/span><\/b>
\n-2 teaspoons of ground cumin<\/span><\/b><\/p>\n
\nPut the flour and clarified butter (ghee, in Indian grocery stores) in the bowl of the mixer.<\/i><\/p>\n<\/i><\/a><\/div>\n
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\nDo the same with the remaining dough and filling. <\/i><\/p>\n<\/i><\/a><\/div>\n
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