Samosas
Description
These classic Indian samosas feature a crisp whole wheat pastry filled with potatoes seasoned with asafetida, fennel, cumin, mustard seeds, fenugreek, turmeric, dried red chilies, and lemon juice. Deep-fried until golden, they combine a crunchy exterior with a soft, aromatic filling and are excellent served hot with tamarind chutney or another favorite dipping sauce.Ingredients
Directions
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Combine the whole wheat flour, 3 tablespoons vegetable oil, and 1/2 teaspoon salt in a large bowl.
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Gradually add 1 cup water, mixing until a firm dough forms.
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Knead vigorously for about 10 minutes, until the dough is smooth and elastic.
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Form the dough into a ball, brush lightly with oil, cover with a damp towel, and set aside to rest while preparing the filling.
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Dice the boiled and cooled potatoes into bite-sized pieces.
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Heat 10 tablespoons vegetable oil in a wok or large skillet over medium heat.
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Add the asafetida, followed quickly by the fennel and cumin seeds.
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Add the mustard seeds and fenugreek seeds.
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When the seeds begin to pop and change color, add the dried red chilies.
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When the chilies swell and darken, add the potatoes, turmeric, and 1 1/2 teaspoons salt.
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Cook gently for 15 to 20 minutes, carefully turning the potatoes so they brown without breaking apart excessively.
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Stir in the lemon juice and mix well.
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Remove the potato mixture from the heat and coarsely crush the potatoes with the back of a slotted spoon. Allow the filling to cool enough to handle.
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Divide the rested dough into 28 to 30 equal-sized balls.
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Flatten each ball and roll it on a lightly floured surface into a circle approximately 4 inches in diameter.
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Cut each circle in half to make two semicircles.
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Take one semicircle and lightly moisten part of the straight cut edge with water.
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Bring the straight edges together to form a cone, overlapping them by about 1/4 inch. Press firmly to seal.
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Fill the cone about three-quarters full with the potato mixture.
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Moisten the inside edges of the opening with water and press them together firmly to seal.
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Press the sealed edge with a fork if needed to ensure it remains closed during frying.
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Keep the assembled samosas covered with a damp towel while preparing the remainder so the pastry does not dry out.
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Heat enough vegetable oil for deep frying in a wok or deep, heavy pot. Keep the oil hot but not smoking.
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Carefully lower 3 or 4 samosas at a time into the oil without overcrowding the pan.
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Fry until crisp and golden brown on all sides, approximately 2 to 3 minutes or as needed depending on the oil temperature.
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Remove with a slotted spoon and drain on paper towels.
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Repeat with the remaining samosas and serve hot.
Note
Samosas may be frozen before frying. Thaw before cooking.
Cooked samosas may also be frozen and reheated in a 300°F (149°C) oven.
Serve hot with sweet chutney, tamarind chutney, or another favorite dipping sauce.
Keep assembled samosas covered until frying to prevent the pastry from drying out.
Keep the frying oil hot but not smoking. Excessively hot oil can brown the pastry before it cooks properly.
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