| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Punjabi |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes |
| 1 |
tb |
Coriander seeds |
| 2 |
ts |
Salt |
| 8 |
|
Cloves |
| 1 |
tb |
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 |
ts |
Kala jeera |
| 1 1/2 |
ts |
Cumin |
| 1 |
tb |
Dried pomegranate seeds |
| 1 |
pn |
Nutmeg |
| 2 |
|
Dried red chillies; (up to 3) |
| 1 |
ts |
Asafoetida |
| 1/2 |
|
Inch piece dry ginger |
|
|
Oil for frying |
| 1 1/2 |
c |
White flour |
| 3 |
|
4 tsp. oil |
| 1/2 |
ts |
Salt |
|
|
Enough water to make soft dough |
INSTRUCTIONS
FILLING
WRAPPERS
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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