*  Exported from  MasterCook  *
                             SAMOSAS (JAFFREY)
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Appetizers                       Indian
   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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