Samosas-Jaffrey

Ingredients

250 gr wheat flour
190 ml vegetable oil
5 gr salt
7 potatoes
1/8 asafetida
2 gr fennel seeds
2 gr cumin seeds
5 ml black mustard seeds
12 fenugreek seeds
3 chilies
1 gr turmeric
16 ml lemon juice
250 gr flour with
45 ml oil
240 ml water a little at a time until you have a firm dough
30 equal balls
4 in diameter
1/2 length of the edge with a finger dipped in water
3/4 full with stuffin moisten the inside edges of the opening
4 samosas

Instructions

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 150ºC oven. Madhur Jaffrey, "An Invitation to Indian Cooking"