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Samosas

(by Amita Jayant Sanghvi)


For dough:

1 c. all-purpose flour

2 T. oil

salt to taste

1/4 t. ajwain

water


For stuffing:

3 - 4 potatoes, boiled, peeled, and mashed

chili powder, to taste

1/2 t. dry mango powder

1/2 c. cooked green peas

1/2 t. garam masala

salt to taste

1 - 2 green chilies, finely chopped

1/2 t. fresh ginger, minced

1 T. fresh coriander (cilantro), finely chopped


peanut or sunflower oil for frying

green chutney

ketchup


Combine flour, oil, salt, and ajwain.

Add a little water at a time, patting and kneading into a soft, pliable dough.

Let rest for 15 minutes.

Meanwhile, in a bowl combine potatoes, chili powder, mango powder, garam masala, salt, and green chilies, mixing well.

Add peas, mixing lightly without smashing.

Add coriander.

Take small pieces of dough and roll each into a circle approximately 4 inches in diameter.

Cut each circle in half.

Fold each semi-circle like a cone, using water to seal edges.

Place a spoonful of filling in the cone and seal the third side using a drop of water.

Heat oil over medium heat in a deep saucepan, and fry samosa until golden brown.

Serve hot with green chutney and tomato ketchup.


(Read The Samosa Sojourn, the story that accompanies this recipe.)

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