Samosas
Source of Recipe
Internet
List of Ingredients
10 Servings
3/4 c Self-Rising Flour
1/2 ts Salt
3 tb Butter, cut in small pieces
4 tb Water
3 md Potatoes, boiled
1 ts Chopped Fresh Ginger
1 ts Crushed Garlic
1/2 ts Cumin Seeds
1/4 ts Onion Powder
1/4 ts Mustard Seeds
1 ts Salt
1/2 ts Crushed Dried Red Chilies
2 tb Lemon Juice
2 sm Green Chilies, minced
Oil for frying
Recipe
Sift the flour and salt into a large mixing bowl. Add the butter and rub
it into the flour until the mixture resembles fine bread crumbs.
Pour in the water and mix with a fork to form a dough. Pat the dough
into a ball and knead for 5 minutes, or until the dough is smooth. Add
a little flour if the dough is sticky. Cover and set aside to rise.
Mash the boiled potatoes gently and mix with ginger, garlic, cumin,
onion powder, mustard, salt, red chilies, lemon juice, and green chilies.
Break small balls off the dough and roll each out very thinly to form a
round. Cut in half, dampen the edges, and shape into cones. Fill the
cones with a little of the potato mixture, dampen the top and bottom
edges, and pinch together to seal. Set aside.
Fill a deep pan one-third full with oil and heat until a small cube of
bread browns in 30 seconds. Carefully lower the samosas into the
oil, a few at a time, and fry 2-3 minutes, or until golden brown.
Remove from the oil and drain thoroughly on paper towels. Serve
hot or cold.
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