Samosa Recipe
Fried, Potato-Filled Dough Pockets
To make the samosa filling, heat in a skillet:
1 Tablespoon vegetable oil
pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add:
1 medium onion, finely chopped
1 Tablespoon fresh coriander leaves (cilantro), chopped
Sauté until the onion becomes translucent, then add:
1/2 Tablespoon amchur (mango) powder, or 1 Tablespoon lemon juice
1 teaspoon cumin/coriander powder
1/2 teaspoon salt
pinch hot red pepper powder
Sauté a few minutes, then add:
3 medium potatoes, boiled, peeled, and cut into very small pieces
1/4 cup frozen peas (opt.)
Mix well and sauté just until heated through, them remove from heat and set aside.
To make the samosa dough, mix in a bowl:
2 cups white flour
2 1/2 Tablespoons vegetable oil
1 1/2 Tablespoons rice flour
1/2 teaspoon salt
Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.
To cook samosa, deep fry until browned, turning twice; drain. Serve with Tamarind-Date Chutney.