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 into 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. 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.  Recipe by:
Madhur Jaffrey, "An Invitation to Indian Cooking"  Posted to
recipelu-digest by Sharon Raghavachary  <schary@earthlink.net> on Feb
05, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 386
Calories From Fat: 167
Total Fat: 18.9g
Cholesterol: 0mg
Sodium: 865.4mg
Potassium: 783.3mg
Carbohydrates: 49.4g
Fiber: 4.3g
Sugar: 1.3g
Protein: 6.5g