Yield: 1 recipe
|1½ cup||All-purpose flour|
|1 cup||Vegetable oil|
|1 medium||Potato, cubed|
|1 medium||Cauliflower, chopped|
|4 tablespoons||Coconut, chopped|
|1 pinch||Cumin seeds|
|1¼ teaspoon||Ginger, minced|
|2 eaches||Green chiles, seeded & chopped|
|½ cup||Green peas|
|Oil, for deep-fat frying|
|1¼ teaspoon||Cumin, ground & roasted|
|¾ teaspoon||Coriander, ground & roasted|
|⅓ cup||Peanuts, blanched & chopped|
|2½ tablespoon||Cilantro, chopped|
PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time until the mixture resembles a soft dough. Knead until it is smooth.
Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes.
Roll each ball into a disk about 3½" in diameter. Cut each circle in half & fold into a cone selaing the edges with some water. Fill the cone from the top with vegetable filling. Moisten the top of the cone & seal. Repeat with the remaining dough.
Heat oil for deep-frying & fry pastries until golden brown & crisp.
Serve hot with chutney.
FILLING: Heat oil in a wok. Fry potato cubes until lightly browned, lift out & set aside. Add cauliflower pieces & fry until almost cooked. Drain on paper toweling.
In another skillet, heat the ghee, add coconut, cumin seeds, ginger, chiles & peas. Fry for 1 minute & then add the pre-cooked cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a few minutes over medium heat & then add the raisins. Cover & simmer for 8 to 10 minutes. Uncover & continue to cook until the moisture is absorbed. Add ground roasted cumin & coriander. Stir in the peanuts & cilantro. Remove from heat & cool before stuffing into the samosas.
Pranati Sen Gupta, "The Art of Indian Cuisine" Submitted By MARK SATTERLY On 10-08-95