{"id":537,"date":"2021-03-06T08:00:53","date_gmt":"2021-03-06T08:00:53","guid":{"rendered":"https:\/\/food.tenki.dk\/?p=537"},"modified":"2021-03-06T08:00:53","modified_gmt":"2021-03-06T08:00:53","slug":"samosa","status":"publish","type":"post","link":"https:\/\/food.tenki.dk\/index.php\/2021\/03\/06\/samosa\/","title":{"rendered":"Samosa"},"content":{"rendered":"
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Samosa<\/h2>\n
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Servings: <\/span>24<\/span> samosaer<\/span><\/span><\/div>\n\n\n\n\n

Ingredienser<\/h3>

Samosa<\/h4>
  • 1<\/span> pakke<\/span> Frosne for\u00e5rsrulledej<\/span> 25 cm<\/span><\/li>
  • 2<\/span> tsk<\/span> Mel<\/span><\/li>
  • 1<\/span> L<\/span> Rapsolie<\/span><\/li><\/ul><\/div>

    Samosa fyld<\/h4>
    • 350<\/span> g<\/span> Hakket lammek\u00f8d<\/span> skal v\u00e6re magert<\/span><\/li>
    • 175<\/span> g<\/span> R\u00f8dl\u00f8g<\/span> hakkede<\/span><\/li>
    • 140<\/span> g<\/span> Frosne \u00e6rter<\/span><\/li>
    • 20<\/span> ml<\/span> Solsikkeolie<\/span><\/li>
    • \u00bd<\/span> tsk<\/span> Spidskommen fr\u00f8<\/span><\/li>
    • 2<\/span> g<\/span> Hvidl\u00f8gspaste<\/span> <ahref=https:\/\/food.tenki.dk\/index.php\/2021\/03\/06\/hvidlogs-og-ingefaerpaste\/<\/wprm-code>" target="_blank">Hvidl\u00f8gs paste-j<\/a><\/span><\/li>
    • 3<\/span> g<\/span> Ingef\u00e6rpaste<\/span> <ahref=https:\/\/food.tenki.dk\/index.php\/2021\/03\/06\/hvidlogs-og-ingefaerpaste\/<\/wprm-code>>" target="_blank">Ingef\u00e6r paste-j<\/a><\/span><\/li>
    • 10-15<\/span> g<\/span> Gr\u00f8nne chilier<\/span> Finthakket<\/span><\/li>
    • \u00bd<\/span> tsk<\/span> Chilipulver<\/span> Deggi Mirch<\/span><\/li>
    • \u00bd<\/span> tsk<\/span> St\u00f8dt spidskommen<\/span><\/li>
    • \u2153<\/span> tsk<\/span> St\u00f8dt gurkemeje<\/span><\/li>
    • \u00bd<\/span> tsk<\/span> Kv\u00e6rnet peber<\/span><\/li>
    • 8<\/span> g<\/span> Fint salt<\/span><\/li>
    • 1<\/span> spsk<\/span> Limesaft<\/span><\/li>
    • 10<\/span> g<\/span> Hakket koriander<\/span><\/li>
    • 1\u00bd<\/span> tsk<\/span> Garam masala<\/span><\/li>
    • \u2153<\/span> tsk<\/span> St\u00f8dt kanel<\/span><\/li><\/ul><\/div><\/div>\n
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      Fremgangsm\u00e5de<\/h3>
      • Tag den frosne for\u00e5rsrulledej ud af fryseren imens du klarg\u00f8rer samosa fyldet.<\/span><\/div><\/li><\/ul><\/div>

        Samosa fyld<\/h4>
        • Tag de frosne \u00e6rter over i en gryde med vand og lad det koge i 5 sekunder. Herefter h\u00e6ldes vandet fra.<\/span><\/div><\/li>
        • Varm olien ved medium varme p\u00e5 en pande og lad spidskommen fr\u00f8ene knitre i 30 sekunder.<\/span><\/div><\/li>
        • Skrug ned for varmen og tilf\u00f8j r\u00f8dl\u00f8g i ca. 5 min. indtil de er gennemsigtige. De m\u00e5 ikke f\u00e5 farve. Tilf\u00f8j hvidl\u00f8gspaste, ingef\u00e6rpaste og de gr\u00f8nne chilier og satuer i ca. 3 min. R\u00f8r chilipulveret i sammen med st\u00f8dt spidskommen, gurkemeje, sort peber og salt i ca. 2 min.<\/span><\/div><\/li>
        • Tilf\u00f8j lammek\u00f8det og skrug en smule op for varmen og sauter i ca. 5 min ved konstant omr\u00f8ring. Lammek\u00f8det skal v\u00e6re brunet over det hele.<\/span><\/div><\/li>
        • Skrug ned for varmen og tilf\u00f8j limesaft. Lad fyldet koge i ca. 15 min. med l\u00e5g og r\u00f8r i det en gang imellem. Fyldet bliver nu meget t\u00f8rt. Hvis der er for meget v\u00e6ske, s\u00e5 tag l\u00e5get af, s\u00e5 det bliver t\u00f8rt.<\/span><\/div><\/li>
        • Tilf\u00f8j \u00e6rterne, hakket koriander, garam masala og kanel. R\u00f8r det hele sammen og lad det afk\u00f8le, f\u00f8r fyldet puttes i samosaerne.<\/span><\/div><\/li><\/ul><\/div>

          Samosa<\/h4>
          • R\u00f8r mel og 2 spsk vand sammen, som bruges til at "lime" samosaerne sammen.<\/span><\/div><\/li>
          • Fold samosaen med fyld i og luk den sammen med "limen".<\/span><\/div><\/li><\/ul><\/div>

            Friturestegning<\/h4>
            • Varm rapsolien i en gryde til den er pr\u00e6cis 160\u00b0.<\/span><\/div><\/li>
            • Frituresteg samosaerne i ca. 4-5 min. og vend samosaen, s\u00e5 den er gylden p\u00e5 alle flader.<\/span><\/div><\/li>
            • T\u00f8rres p\u00e5 k\u00f8kkenrulle f\u00f8r de serveres med lime og myntedip.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
              <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"footnotes":""},"categories":[55],"tags":[],"class_list":["post-537","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/comments?post=537"}],"version-history":[{"count":1,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/537\/revisions"}],"predecessor-version":[{"id":538,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/537\/revisions\/538"}],"wp:attachment":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/media?parent=537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/categories?post=537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/tags?post=537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}