Samosas

Contributor: gnikivar

Author's Notes:

Samosas

1 Kilo Potatoes
.5 lbs Peas
Black pepper
Fennel Seeds
Canola Oil
Garam Masala (can be bought at any Indian store)
Ginger
2 Cups all purpose flour
1 cup durum wheat flour

1) Boil potaotes, and peel
2) Cut potatoes up into little pieces, or mash
3) Put in half lb of frozen pease
4) Add 4 tables spoons of Garam Masala
5) Add table spoon of black pepper
6) Add teaspoon of salt
6) Take a small pot, and put one fourth cup worth of oil. Add similar amount of fennel seeds
7) Find ginger, peel ginger and cut into itty bitty pieces
8) Pour all of these elements and mix until well mixed.
9) Should be very dry, if not, cook for a few minutes to take off moisture
- This is the filling for Somosa

The exterior is kind of tough to make, if you don't have practice with Indian food.

1)Take two cups of all purpose flour, and one cup of durum wheat flour. Add one cup of water, and three tablespoons of oil.

2) Knead, until doughy enough.

3) Take rolling pin, and roll into thin circular sheets. I figure this is similar to how tortillas are made. This can be really difficult and time consuming.

4) To do so, break off a small piece of the dough. Roll into sphere, and then flatten

5) Place onto cutting board, (I don't know if there is a western equivalent to the Patlo, which is what you role breads on)

Tips: Keep a soft hand, roll fast, but but very little pressure on the dough while rolling. Also, keep some flour and sprinkle onto the dough you are rolling from time to time. Also, flip dough over from time to time. This will keep if from sticking.

6) Cut resulting circular object in half with a knife. Take one end and connect it to the other. This should form a cone. Pour stuffing into cone, but do not fill all the way, so there is still some room to close the cone. This should get you the triangular Samosa. If you can't get this to work right, just roll stuffing into sphere and wrap the circular dough around. This will get you Kachori (typical of Gujarat) rather than Samosas (typical of Punjab). They will nevertheless taste the same.

7) Deep fry. Wait until the Samosa turns a browninsh pinkish color before taking out.

8) Eat Samosas / feed them to other people.