Samosas

More recipes from Bill's friend's wife, Jasmine, who lives in Karachi. You can choose between 3 different fillings for the samosa -

spicy chick pea
spicy meat
spicy potato

Samosa dough

• 2 cups flour, all-purpose
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil
• 4 tablespoons water

1. Sift flour into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved.
2. Add the water and mix until you have a soft dough. Now knead the dough for 10 minutes.
3. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes.
4. Knead the dough again and divide it into 8 equal portions
5. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 7 inches in diameter.
6. Now cut the circle in half with a sharp knife.
7. Take one of the half circles and fold it to make a cone. Seal the edge with a little water on your fingers. Press the edges to make the seal tight.
8. Now fill the cone with the stuffing and close the cone by the same method.
9. Fry the samosa in a deep fryer or in 1/2 inch vegetable oil in a pan until golden brown.
10. Serve with dipping sauces and chutneys.

Samosa filling - spicy chick pea

• 1 pound boiled chick peas (garbonzo beans), ground
• 1 med onion, chopped fine
• 1 tomato, chopped
• 1 teaspoon salt
• 1 teaspoon red chillies, chopped
• 1 teaspoon coriander powder
• 2 tablespoons garlic
• 2 tablespoons ginger, fresh - grated
• 1 teaspoon garam masala
• 1 tablespoon vegetable oil

1. Soak the chick peas overnight in water.
2. The next day, place the soaked peas in fresh water to cover and cook until tender, about 3 hours.
3. Place the chick peas into a blender with a little water and puree.
4. Put the pureed chick peas into a skillet and add all the other ingredients.
5. Add 1 cup of water and cook over medium heat until all the water is completely taken up.
6. Allow filling to cool before using to fill samosas.

Samosa filling - spicy meat

• 1 pound minced meat (beef, goat or chicken)
• 1 medium onion -- chopped fine
• 1 tomato -- chopped
• 1 teaspoon salt
• 1 teaspoon red chillies -- chopped
• 1 teaspoon coriander seeds, roasted, ground
• 1 teaspoon cumin seeds, roasted, ground
• 2 tablespoons garlic
• 2 tablespoons ginger, fresh - grated
• 1/2 teaspoon
• 1 tablespoon oil

1. Cook the meat in a skillet with a little vegetable oil.
2. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind.
3. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds.
4. Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up.
5. Let stuffing cool.

Samosa filling - spicy potato

• 3 pounds Boiling potatoes (4-5 potatoes)
• 1 1/2 teaspoons Salt
• 1/2 teaspoon red chili pepper - ground
• 1/2 teaspoon black pepper - ground
• 4 tablespoons vegetable oil
• 1 medium onion - chopped fine
• 1 cup peas, frozen or fresh (not canned)
• 1 tablespoon ginger, fresh - grated
• 1 small green chili pepper, seeds removed - chopped fine
• 3 tablespoons cilantro (coriander), fresh - chopped up
• 3 tablespoons water
• 1 teaspoon coriander seeds, roasted, ground
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds, roasted, ground
• 2 tablespoons lemon juice

1. Boil the potatoes and peel. Dice into 1/4 inch pieces.
2. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder.
3. Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
4. Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes.
5. Add more water if necessary.
6. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
7. Allow stuffing to cool before filling the samosas.