INGREDIENTS:
6 medium, juicy apples, cored, peeled and chopped into chunks
3 c flour
6 T c melted butter
a generous pinch of salt
water
2 t cinnamon powder
6 T sugar
a wok with clean ghee for deep frying
powdered sugar (opt)
1. Add salt to the flour, cut in 4 T of the melted butter until crumbly and then add enough water (about 1 3/4 c) to make a stiff dough. Knead well and let sit covered at least 1/2 hour.
2. Saute the apple pieces in the remaining butter along with the cinnamon about 5 min. on medium heat. Stir in the sugar and a tablespoon of water. Lower thee heat and let it cook until thickened. Allow to cool.
3. Form the dough into 10 balls. Dip each in a scant amount of ghee and roll like thick puris. Place a tablespoon of filling on to half of each round and fold the round in half over the filling. Then press the two layers of dough together along the edge of the filling, pinching and twisting along the edge, samosa style. Make sure there are no holes or the filling can escape during deep-frying. Deep fry about 3 samosas at a time, depending on the size of the wok. Fry until golden brown. Drain from excess ghee,
4. Gently roll each samosa in powdered sugar before offering to Krishna.