Samosas(Jaffrey)

* Exported from MasterCook *

SAMOSAS (JAFFREY)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Indian
Vegetarian

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

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 elasticy &
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"



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