Home | Search | Contact Us | Recipe Sites


Appetizer (0)
Baked Food (8338)
Barbeque (736)
Beans Grain (2709)
Beef (2144)
Beverages (44)
Bread (0)
Dessert (0)
Jelly and Jam (80)
Kids (66)
Lamb (575)
Liquor (170)
Main Dish (260)
Meat (0)
Misc (2011)
Pasta (0)
Poultry (0)
Salad (0)
Seafood (0)
Soup (0)
Spicy (436)
Vegetable (0)
Vegetarian (0)



Samosas (Jaffrey) Recipe


Recipe Info
Category : Misc
Rating : 3
Contributor :
Print Recipe

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 ts Whole fennel seeds

1 ts Whole cumin seeds

1 ts 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

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 inot 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 t he 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. (I find that I save a lot of time & anguish by frying them as I go). 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. Madhur Jaffrey, "An Invitation to Indian Cooking"

Samosas (Jaffrey) Recipe

© 2004 Food Cooking Recipes ~ All Rights Reserved - Privacy Policy