Ingredients
- 30 equal balls
- 12 fenugreek seeds (whole)
- 7 potatoes (boiled)
- 4 samosas
- 4 in diameter (inches)
- 3 chilies (whole dried red)
- 3/4 full with stuffin moisten the inside edges of the opening
- 1/2 length of the edge with a finger dipped in water (cut)
- 1/8 asafetida
- 2 c wheat flour (whole)
- 2 c flour with
- 1 cup water a little at a time until you have a firm dough
- 13 tb vegetable oil
- 3 tb oil
- 1 tb lemon juice
- 1 ts black mustard seeds (whole)
- 2 ts salt
- 1 ts cumin seeds (whole)
- 1 ts fennel seeds (whole)
- 1/2 ts turmeric
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"
