Tuesday, July 1, 2008


Standard Indian restaurant deep-fried potato and pea turnovers.

Originally posted here:


4 large potatoes, boiled, peeled, and mashed.
1/2 cup cooked and drained green peas.
1/2 TBS cumin seeds.
1 tsp ground coriander.
1 tsp amchoor(mango powder).
1 tsp cayenne.
1/2 tsp ground fennel.
1/2 tsp garam masala powder.
Squeeze from half a lemon, more or less.
A little minced cilantro or parsley.
Pinch ground cinnamon.
Pinch salt.

3 cups all purpose flour.
1/2 cup flour, for rolling out and flouring your hands.
4 - 6 TBS heated ghee (or oil).
Cold water.
Pinch salt.

Making the filling
Heat a little ghee in a skillet and add the cumin seeds.When the seeds splutter, add the various spices, stir, and add the mashed potatoes, green peas, minced herbs - mix well.Add salt to taste.Cook on a low flame for about 10 minutes and remove from heat. Squeeze the half lemon over for little moisture.

Making the dough
Prepare the dough for the samosa by combining the flour, warm ghee (or oil) and a pinch of salt. Add water, in drabs, to make a pliable dough.Cover with a damp cloth and set aside for about 20 minutes.

Putting the samosas together
Roll the dough into ten rounds. Divide each round into two halves. Flour your hands, so the dough does not stick. Wetten the long edge of a half round, and fold to form a cone, bringing together and sealing the wet edge (allow for an overlap). Fill with the potato stuffing, wetten the edges and fold over the remaining flap of dough (allow for an overlap), seal.

Deep fry the samosas in oil at medium heat till golden and crisped, drain, and serve with fresh green chutney.

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