INGREDIENTS:
For the dough:
4 c atta or fine wheat flour
1 t salt
8 T melted butter or ghee
cold water
For the filling:
3 potatoes, chopped
1/2 small cauliflower, chopped
1 c fresh peas
5 T ghee
1 T grated fresh ginger
2 t cumin seeds
1/4 t asafoetida
1 t fenugreek seeds
1 1/2 t turmeric
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoon salt, as desired
1/2 teaspoon black pepper
Also:
ghee or vegetable oil for deep-frying
PREPARATION:
1. Rub the butter or ghee into the flour until like fine crumbs. Add enough cold water to make a nice dough similar to puris. Not sticky nor too dry but nicely pliable. Set aside covered while preparing the filling.
2. Chaunce in ghee the fresh ginger and cumin seeds until brown, quickly add remaining spices and then the vegetables. Stir a few minutes to coat with spices and cook the vegetables. Then cover and cook with a little water until done. Set aside to cool
3. There are different ways to make samosas. My favorite is to fill up a round of dough (rolled out like puris) and twist it closed manually. I think there's less chance of breakage from an improperly closed seal. Also less gadgets to mess with.
Another method is to use a mold or a machine for a neater finish:
4. Deep fry samosas in a wok with ghee until golden brown. Drain excess ghee and then offer to Krishna hot with a favorite chutney.
