Samosas (jaffrey)
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Samosas (jaffrey)
  Appetizers    Indian    Vegetarian  
Last updated 6/12/2012 1:21:24 AM. Recipe ID 53576. Report a problem with this recipe.
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      Title: Samosas (jaffrey)
 Categories: Appetizers, Indian, Vegetarian
      Yield: 10 Servings
      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 ts Whole fennel seeds
      1 ts Whole cumin seeds
      1 ts 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
  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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Recipe ID 53576 (Apr 03, 2005)

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