Samosas-Jaffrey

Ingredients

2 c wheat flour
13 tb vegetable oil
2 ts salt
7 potatoes
1/8 asafetida
1 ts fennel seeds
1 ts cumin seeds
1 ts black mustard seeds
12 fenugreek seeds
3 chilies
1/2 ts turmeric
1 tb lemon juice
2 c flour with
3 tb oil
1 cup 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 300F oven. Madhur Jaffrey, "An Invitation to Indian Cooking"