Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

To make the pastry, combine the 2 c of flour with 3 tb 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
elastic smooth. Form inot 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 bite-sized 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
semi-circle, using the moist section to overlap 1/4 inch hold it
closed. Fill samosa 3/4 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. (I find that I save a lot of time anguish by
frying them as I go).

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 re-heated in a 300F oven.

Madhur Jaffrey, "An Invitation to Indian Cooking"

From the files of Karen Mintzias
Submitted By JIM WELLER On 05-07-95

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