INGREDIENTS

INSTRUCTIONS

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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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