Recipe - Samosas (Jaffrey)

2 cup Whole wheat flour
3 tablespoon Vegetable oil
One half teaspoon Salt
Vegetable oil to deep fry
7 md Boiled potatoes
10 tablespoon Vegetable oil
1/8 teaspoon Asafetida
1 tablespoon Whole fennel seeds
1 tablespoon Whole cumin seeds
1 tablespoon Whole black mustard seeds
12 Whole fenugreek seeds
3 Whole dried red chilies
One half teaspoon Turmeric
1 One half teaspoon Salt
1 tablespoon Lemon juice

To make the pastry: Combine the 2 cup of flour with 3 tablespoon oil. Add salt & mix.
Add 1 cup of water a little at a time until you have a firm dough. Knead
the dough well for 10 minutes or until the dough is elasticy & smooth. Form
into a ball, brush with a little oil, cover with a damp towel & set aside.
To make the filling: Boil the potatoes & let them cool. You may peel them
if you like, I choose not to. Dice them into bitesized pieces. In a wok or
very large skillet, heat oil over medium heat. When very hot, drop in the
asafetida. 5 seconds later, add the fennel & cumin seeds. A few seconds
later add in rapid succession the mustard seeds & fenugreek. As they begin
to change colour & pop, add the chilies. As soon as the chilies swell &
darken, add the potatoes, turmeric & salt. Fry gently, carefully turning
the potatoes so as not to break them. Fry for 15 to 20 minutes until the
potatoes are unevenly browned. Add lemon juice & mix well. Check the salt.
Remove potatoes from the wok, place in a serving dish & crush coarsely with
the back of a slotted spoon. Divide the dough into 28 to 30 equal balls.
Flatten each ball & roll it out on a floured surface until it is
approximately 4 inches in diameter. Cut each round in half. Taking one
semicircle at a time, moisten half the length of the cut edge with a finger
dipped in water. Form a wide cone with the semicircle, using the moist
section to overlap One fourth inch & hold it closed. Fill samosa Three fourths full with
stuffing. Moisten the inside edges of the opening & press it shut. Seal
this end by pressing down on it with a fork as you would a pie crust. Do
all the samosas this way, keeping them moist in a plastic wrap or under a
damp towel until you are ready to fry. Heat the oil for deep frying in a
wok. When the oil is hot, slide in 3 or 4 samosas, be careful not to
overcrowd. Fry until the samosas are brown on all sides, about 2 or 3
minutes. Remove with a slotted spoon & drain on paper towels. Repeat until
you have 60 samosas. The oil should be hot, but do not use a high heat
otherwise they will burn. Serve samosas hot with a sweet chutney or
tamarind paste. They can be frozen & reheated in a 300F oven.

Recipe by: Madhur Jaffrey, "An Invitation to Indian Cooking"

Posted to recipeludigest by Sharon Raghavachary schary@earthlink.net on
Feb 05, 1998