INGREDIENTS

INSTRUCTIONS

VEGETABLE FILLING
MEAT FILLING
DOUGH
*GHEE is butter that has been cooked to separate the clear butter fat from
milk solids to be able to keep it for a long time. To make it, cook 1 lb
unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes
till most of the froth has subsided and the milk solids on the bottom of
the pan are browned but not burned. Turn it off and allow it to cool a bit
and separate. Strain it through several layers of cheesecloth. Seal in
plastic containers. It will keep several weeks in the fridge.
USE EITHER THE VEGETABLE OR MEAT FILLING, Vegetable Filling: Heat a large
frying pan and add the ghee, potatoes, garlic, onion, and ginger. Cover and
cook on low for 10 minutes, to sweat the potatoes down. Stir a few times.
Don't brown. Add the remaining ingredients and continue cooking, covered
until the potatoes and peas are tender, 5 minutes. Set aside to cool.
Meat Filling: Saute all ingredients until they are crumbly amd most of the
liquid is absorbed. Set aside to cool.
Dough: Using a fork, blend the flour, oil and salt. Add the water and knead
to form smooth dough. Wrap in plastic and refrigerate for 1 hour. Wrap in
plastic and refrigerate for 1 hour. Knead the dough for 1 minute. Cut in
half. Cut each half into 12 pieces. Roll in 7" circles using additional
flour. Cut each circle in half. Roll sides together to make a cone. Hold
the cone in your hands, with the fingers wrapped around it. Fill and seal
with water into triangle. Fry in 2 inches of oil at 375F for 2-3 minutes
per side. Drain.
MAKES: 48 Samosas
Source: _The Frugal Gourmet on Our Immigrant Ancestors_
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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