SAMOSA (STUFFED PASTRIES)

Viewer's Submission: Received from Linsy patel, Hoboken , New Jersey, USA
E-mail: patel_linsy@hotmail.com

INGREDIENTS

7 Tablespoons ghee or butter
2 cups white flour (maida)
1/2 teaspoon Ajwain
1/2 Teaspoon Salt
Water to make a firm dough
Oil for deep frying

Filling

3 Tablespoons oil
1/2 teaspoon cumin seeds
8 ounces potato, boiled in salted water and very finely diced
1/3 cup green peas, cooked
1/2 teaspoon salt
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2-1 teaspoon cayenne powder
1 green chili, deseeded and finely chopped
1 teaspoon dried mango powder

METHOD

Rub Ghee or butter into the flour until the mixture is crumbly. Mix in the ajwain and salt, then add sufficient water to make a firm but pliable dough. Leave for 30 minutes, covered with a damp cloth. Prepare the filing. Saute the cumin seeds in the oil until they crackle, add remaining ingredients and saute for 1 minute. Leave to cool. Roll out the pastry thinly, then cut into 3-inch circles. Cut each circle in half. Put a spoonful of filling on one semi circle of pastry and roll over the top, pressing the edges firmly to seal. Heat oil and deep fry the Samosas until golden brown.

Makes: 6-7 pieces for 2-3 people

LIST OF SNACKS