Samosas

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from " A Higher Taste "

 

Samosas

 

 

2 cups cauliflower (cut in small pieces)

1 cup peas

ghee for deep frying

1 cup white flour

1 cup whole wheat flour

1/3 cup plus 3 tablespoons ghee

1 green chili (minced)

1 ½ teaspoons salt

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 teaspoon turmeric

¼ teaspoons hing

1 tablespoon garam masala

1 teaspoon coriander powder

Steam cauliflower and peas until very tender.

 

In frying pan put 3 tablespoons ghee. Add green chili, black mustard

seeds, and cumin seeds. When they

begin to crackle add turmeric and hing. Add steamed vegetables, and all

remaining spices. Mash vegetables

and cook over medium heat until you have a thick paste for stuffing.

This takes about 20 minutes.

 

Cool.

Dough

Combine flour with 1/3 cup ghee. Add enough water to make a rollable

dough (about ½ cup).

 

Roll dough into twelve balls. With rolling pin roll each ball into a

5-inch circle. Cut the circles in half. Seal

and put 1 tablespoon stuffing into each triangle. Seal edges and turn

over, making decorative loops. Seal

samosas tightly enough to hold together when frying.

 

Heat ghee in wok until it is medium hot. Add samosas and fry in ghee

for 15-20 minutes, stirring and turning

over occasionally.

 

Serve hot.

Makes 2 dozen.