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Samosas
3/4 cup of self rising flour
1/2 teaspoon of salt
3 tablespoon of butter, cut into small pieces
4 tablespoons of water |
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Filling:
3 medium potatoes, boiled
1 teaspoon of finely chopped gingerroot
1 teaspoon of crushed garlic
1/2 teaspoon of white cumin seeds
1/2 teaspoon of mustard seeds
1 teaspoon of salt
1/2 teaspoon of crushed red chiles
2 tablespoons of lemon juice
2 small green chilies, finely chopped
2 tablespoons of lemon juice
2 small green chiles, finely chopped
ghee or oil, for deep frying
Strain the flour and salt into a bowl. Add the pieces of butter and rub into the flour, until the mixture resembles fine bread crumbs. Pour in the water and mix with a fork to form a dough. Pat it into a ball and knead for 5 minutes or until smooth. Cover and let rise.
To make the filling, mash the boiled potatoes gently and mix with the ginger, garlic, white cumin seeds, mustard seeds, salt, crushed red chiles, lemon juice, and green chiles.
Break small balls off the dough and roll each out very thinly to form a round. Cut in half, dampen the edges and shape into cones. Fill the cones with a little of the filling, dampen the top and bottom edges of the cones, and pinch together to seal. Set aside.
Fill a deep pan one third full with ghee or oil and heat to 350ºF. or until small cube of bread browns in 30 seconds. Carefully lower the samosas into the oil, a few at a time, and cook for 2 - 3 minutes or until golden brown. Remove from the oil and drain thoroughly on paper towels. Serve hot or cold. Serves 12
 
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Basic-Recipes.com
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