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Roma Melrose's Vegetarian Samosas




Source of Recipe


Roma Melrose


List of Ingredients




For the samosa dough:

4 cups white all-purpose flour

4 tablespoons ghee or vegetable shortening.

1 tablespoon salt

11/4 cups cold water

3-4 cups oil for frying

For the potato filling:

2 tablespoon cooking oil



2 cups boiled, peeled and mashed potatoes

1 teaspoon whole cumin seeds

1 or 2 dried whole cayenne peppers

1 teaspoon turmeric

1/2 teaspoon ground cayenne pepper or ground red chile

1 cup onions, finely chopped

1 tablespoon grated fresh ginger

1 tablespoon hot green chiles, finely chopped

1 tablespoon cilantro, finely chopped

1 teaspoon garam masala (equal amounts of cardamom, cinnamon and cloves, ground together)

1 teaspoon salt


Recipe



For the samosa dough: In a bowl sift the flour and salt and then add the ghee or shortening. Rub the flour and ghee together so that the mixture is flaky. Add water, about two or three tablespoons at a time until you get a pliable dough. On a floured surface, keep kneading your dough over and over again by folding it from one end to another, pressing it down and pushing it forward with your palm. The last step is to take a little ghee, or clarified butter about one teaspoon, rub it on both your palms and then roll it all over your dough. Cover your dough and keep at room temperature for about one or two hours while you are make your fillings.

For the samosa filling: Heat the oil in a pot and add the whole cayenne peppers and the cumin seeds. When they start popping add the onion slices and once they brown add the ginger, green chilies, cilantro, garam masala, and salt. Fry for another minute or two and add the mashed potatoes.

To make the samosas: Take a golf ball size piece of the dough you have made and start working with it. Keep the rest of the dough covered. Lightly flour your work surface or board and with your rolling pin roll the dough into a circle about four inches in diameter. Cut this circle in half with a knife. Wet the straight edge of one semicircle with water or egg white beaten. Then take it in your hand and shape the semicircle into a cone. Fill it with about one tablespoon or whatever it comfortably takes, either potato or meat filling and again wet the top opened edges and press them together to close. You now have a triangular appetizer to deep fry.

Three or four cups of cooking oil are used for frying, and should be at least two or three inches deep in your frying pot for best results. The temperature of the oil should be 350 degrees before you put in the samosas.

Depending on the size of your wok or fry, pan-fry about three or four at a time so as not to bump at each other while frying. Deep fry the samosas for about two to three minutes putting them carefully into the hot oil until they are light brown on both sides. After one side is done turn each one very carefully to the other side.

Serve them hot as they come out with cilantro, mint or tamarind chutney. You can pre-cook your samosas, freeze them and when you need reheat them in 450 degree over for about 20 minutes.