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CATEGORY CUISINE TAG YIELD
Grains Punjabi 1 Servings

INGREDIENTS

1 lb Potatoes
1 T Coriander seeds
2 t Salt
8 Cloves
1 T Anise
4 Brown cardamoms
20 Peppercorns
3 White cardamom pods
4 Sticks cinnamon, Indian
cinnamon sticks are
smaller
and milder than what's
available in America you
may wish to reduce this
1 t Kala jeera
1 1/2 t Cumin
1 T Dried pomegranate seeds
1 pn Nutmeg
2 Dried red chillies, up to
1 t Asafoetida
1/2 Inch piece dry ginger
Oil for frying
1 1/2 c White flour
3 4 tsp. oil
1/2 t Salt
Enough water to make soft
dough

INSTRUCTIONS

3
My Punjabi neighbour once showed me her method for making samosa
wrappers. It takes a little longer than just frying the samosa
directly, but it makes a less oily samosa. I'm also posting a version
of samosa stuffing which is the kind which is made for taking on
journeys (if you've travelled in an Indian train, you know that the
whole reason for travelling is to eat!). It is said to keep for
several days without refrigeration, though I haven't had any  leftovers
to test.  Source: Indian Snack Delights by Malini Bisen  Cook potatoes
until tender. Cut into small pieces and partly mash --  some larger
pieces should remain - about a rounded cup of potatoes  makes 10
samosas. Grind all spices coarsely except asafoetida and  salt. Grind
pomegranate seeds fine. Heat oil, fry asafoetida, add  ground spices
and salt, fry for some time, add potatoes. Fry till the  mixture is
dry, add the pomegranate paste. Fry till even drier. Let  cool.
wrappers: Mix the ingredients. Knead about 5 minutes. The dough  should
be soft, elastic, not sticky. It should barely stick to the  fingers,
but release easily. Mold the dough into walnut-sized balls,  roll out
like chappati. Rub oil on top of the chappati, sprinkle with  flour.
Roll out another chappati and stack it on the first. Continue  until 5
chappatis are stacked. Heat a heavy griddle on a low flame.  Gently
roll all 5 chappatis together, so that they become larger and  flatter,
but layers can still be seen. Put the stack on the griddle,  cook till
slightly tan color on low heat - don't flip. Remove, cut  the edges to
make a big square. Cut the square to make 2 rectangles,  carefully
separate the layers. (broken bits and edges can be  deep-fried as a
snack.)  Put some water in a cup, sprinkle white flour over it and make
a  paste. Form rectangles of dough into a cone. Fill with the potato
mixture, seal with the paste, deep fry. (To test whether the oil is
hot enough, first drop bits of dough into the hot oil -- if they rise
and foam, the oil is ready.)  Posted to FOODWINE Digest  by Nancy
Gandhi  <gandhi@GIASMD01.VSNL.NET.IN> on Feb 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2509
Calories From Fat: 467
Total Fat: 53.6g
Cholesterol: 0mg
Sodium: 10344.3mg
Potassium: 3130.5mg
Carbohydrates: 450.1g
Fiber: 27.9g
Sugar: 36g
Protein: 61.7g


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