June 03, 2007
TO MAKE the DOUGH:
2 cups maida or all-purpose flour
2 tablespoon ghee
1 teaspoon kosher salt
1 teaspoon Ajwain seeds
TO Make the pastry, sift maida and salt into a bowl, then rub in ghee (Khasta style) until the mixture resembles breadcrumbs. Add Ajwain seeds. Add warm water, a little at a time, to make a stiff but pliable dough. Knead for another 5 minutes and leave covered with wet cloth for 20 to 30 minutes.
TO MAKE the filling:
4 large russet potatoes, boiled and smashed
1/2 cup peas
1 teaspoon cumin seeds, dry roasted and grind
1/2 teaspoon coriander seeds, dry roasted and grind
3 tablespoon of canola oil
1 large vadilla onion, finely chopped
1 tablespoon paste of ginger, garlic and green chillies
2 teaspoon salt for seasoning
1 teaspoon amchur powder
1 teaspoon garam masala
1 teaspoon chilli powder
1 tablespoon of lemon juice
oil for deep frying
TO make the filling heat the oil in a deep skillet and fry onions until light brown. Stir in the paste of ginger, garlic and chillies. Fry for another couple of minutes. Add all the dry masala .Add potatoes, lemon juice, and garam masala. Salt to taste and leave to cool.
ON a floured surface, roll out the pastry to 12 inch circle and then cut it in halves with the help of a pizza cutter. Take one piece and form a hollow cone by folding the dough in half and sealing the two edges with water. fill in with the potato mix. Seal the top edges, then pinch to give a fluted finish. Repeat the same with remaining dough and filling.
Fill a karahi upto 3/4 full with oil and heat to 350F. Deep fry all the samosas till golden brown. Drain them in wire rack and keep warm in an oven.