| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Appetizers | 14 | Servings |
INGREDIENTS
| 1 | c | All purpose flour |
| 1/2 | c | Lukewarm water |
| 5 | ts | Vegetable oil |
| 1 | pn | Salt |
| 4 | To 5 medium size potatoes | |
| 1/2 | bn | Or 6 to 7 stems coriander (cilantro) leaves |
| 1 | ts | Cumin seed |
| 1/2 | ts | Red chili powder (optional) |
| 1 | ts | Black pepper |
| 1 | c | Frozen peas |
| Salt to taste | ||
| 2 | ts | Vegetable oil |
INSTRUCTIONS
FILLING Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add water slowly to flour and knead well to make a soft dough. Making Filling: Boil potatoes. When tender, peel and cut into small pieces. Boil peas and set aside. Pluck cilantro leaves, wash, chop and set aside. In skillet, heat oil. Add cumin seed followed by potatoes and peas. Add salt and pepper. Mix well and let simmer for 5 minutes. Let cool and add coriander (cilantro) leaves. Making Samosas: Take a ball of dough and roll it round, flat and very thin like a tortilla. Cut in half. Bring the two ends of the straight end together in the form of a cone, and seal the end with water. Put about 1 teaspoon of filling in the cone pocket and seal the top again with water. Deep fry samosas in oil at medium heat until brown. Serve with chutney or ketchup. (You can use egg roll skins or flour tortillas instead of making dough and use the same filling. Make into any shape you want.) Makes 14 to 16 samosas. From: Texas Folklife Festival, 1991 Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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