Side Pannel
Samosas (Jaffrey)
Ingredients List
- 2 c Whole wheat flour
- 3 tb Vegetable oil
- 1/2 ts Salt
- Vegetable oil to deep fry
- 7 md Boiled potatoes
- 10 tb Vegetable oil
- 1/8 ts Asafetida
- 1 tb Whole fennel seeds
- 1 tb Whole cumin seeds
- 1 tb Whole black mustard seeds
- 12 Whole fenugreek seeds
- 3 Whole dried red chilies
- 1/2 ts Turmeric
- 1 1/2 ts Salt
- 1 tb Lemon juice
Directions
To make the pastry: Combine the 2 c of flour with 3 tb oil. Add salt & mix.
Add 1 cup of water a little at a time until you have a firm dough. Knead
the dough well for 10 minutes or until the dough is elasticy & smooth. Form
into a ball, brush with a little oil, cover with a damp towel & set aside.
To make the filling: Boil the potatoes & let them cool. You may peel them
if you like, I choose not to. Dice them into bite-sized pieces. In a wok or
very large skillet, heat oil over medium heat. When very hot, drop in the
asafetida. 5 seconds later, add the fennel & cumin seeds. A few seconds
later add in rapid succession the mustard seeds & fenugreek. As they begin
to change colour & pop, add the chilies. As soon as the chilies swell &
darken, add the potatoes, turmeric & salt. Fry gently, carefully turning
the potatoes so as not to break them. Fry for 15 to 20 minutes until the
potatoes are unevenly browned. Add lemon juice & mix well. Check the salt.
Remove potatoes from the wok, place in a serving dish & crush coarsely with
the back of a slotted spoon. Divide the dough into 28 to 30 equal balls.
Flatten each ball & roll it out on a floured surface until it is
approximately 4 inches in diameter. Cut each round in half. Taking one
semicircle at a time, moisten half the length of the cut edge with a finger
dipped in water. Form a wide cone with the semi-circle, using the moist
section to overlap 1/4 inch & hold it closed. Fill samosa 3/4 full with
stuffing. Moisten the inside edges of the opening & press it shut. Seal
this end by pressing down on it with a fork as you would a pie crust. Do
all the samosas this way, keeping them moist in a plastic wrap or under a
damp towel until you are ready to fry. Heat the oil for deep frying in a
wok. When the oil is hot, slide in 3 or 4 samosas, be careful not to
overcrowd. Fry until the samosas are brown on all sides, about 2 or 3
minutes. Remove with a slotted spoon & drain on paper towels. Repeat until
you have 60 samosas. The oil should be hot, but do not use a high heat
otherwise they will burn. Serve samosas hot with a sweet chutney or
tamarind paste. They can be frozen & re-heated in a 300F oven.
Add 1 cup of water a little at a time until you have a firm dough. Knead
the dough well for 10 minutes or until the dough is elasticy & smooth. Form
into a ball, brush with a little oil, cover with a damp towel & set aside.
To make the filling: Boil the potatoes & let them cool. You may peel them
if you like, I choose not to. Dice them into bite-sized pieces. In a wok or
very large skillet, heat oil over medium heat. When very hot, drop in the
asafetida. 5 seconds later, add the fennel & cumin seeds. A few seconds
later add in rapid succession the mustard seeds & fenugreek. As they begin
to change colour & pop, add the chilies. As soon as the chilies swell &
darken, add the potatoes, turmeric & salt. Fry gently, carefully turning
the potatoes so as not to break them. Fry for 15 to 20 minutes until the
potatoes are unevenly browned. Add lemon juice & mix well. Check the salt.
Remove potatoes from the wok, place in a serving dish & crush coarsely with
the back of a slotted spoon. Divide the dough into 28 to 30 equal balls.
Flatten each ball & roll it out on a floured surface until it is
approximately 4 inches in diameter. Cut each round in half. Taking one
semicircle at a time, moisten half the length of the cut edge with a finger
dipped in water. Form a wide cone with the semi-circle, using the moist
section to overlap 1/4 inch & hold it closed. Fill samosa 3/4 full with
stuffing. Moisten the inside edges of the opening & press it shut. Seal
this end by pressing down on it with a fork as you would a pie crust. Do
all the samosas this way, keeping them moist in a plastic wrap or under a
damp towel until you are ready to fry. Heat the oil for deep frying in a
wok. When the oil is hot, slide in 3 or 4 samosas, be careful not to
overcrowd. Fry until the samosas are brown on all sides, about 2 or 3
minutes. Remove with a slotted spoon & drain on paper towels. Repeat until
you have 60 samosas. The oil should be hot, but do not use a high heat
otherwise they will burn. Serve samosas hot with a sweet chutney or
tamarind paste. They can be frozen & re-heated in a 300F oven.
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