Make some Samosa's with love and devotion, offer them to Krishna and pass them out to all your friends and family,observe everyone become instantly happy.These tasty deep fried vegetable samosas can solve all world problems. :-)
FILLING INGREDIENTS FOR 60 SAMOSAS
3 CAULIFLOWERS, DICED
12 POTATOES, PEELED & DICED
GREEN PEAS IN AMOUNT EQUAL TO 1/2 THE ABOVE TWO COMBINED
2 LARGE PIECES GINGER, GRATED
1 TBSP. ASAFOETIDA
1 1/2 TBSP, GROUND CORIANDER
2 TSP. GROUND CLOVES
1 TSP. NUTMEG
3 TBSP, CUMIN SEEDS
3 RED CHILIS, BROKEN UP, SEEDS REMOVED
11/2 TBSP. GROUND FENUGREEK
GHEE
THERE ARE 2 WAYS TO COOK THIS FILLING:
1) If you want to cook it to a paste, simply start frying the spices and add the three vegetables to the pot. Cook four hours uncovered, stirring frequently so it won’t stick. The vegetable juices and spices combine, making a very aromatic and delicious paste filling.
2) If you prefer a filling with nice little vegetable bits, deep fry the diced cauliflower and potatoes in ghee until they are golden and half-cooked. Then add them together with the peas to the pot which you have cooked the spices. Cook for just one hour, stirring and turning frequently and lightly.
CRUST FOR SAMOSA (makes 25)
1 1/2 CUP SIFTED WHOLE WHEAT FLOUR
1/4 CUP SOFT BUTTER
1/2 CUP WHITE FLOUR
1 TSP. SALT
ENOUGH WATER TO MAKE A FIRM BUT NOT STICKY DOUGH
Mix flours and salt. work in butter, work in water slowly, knead well, form into ball, cover 1 hour, form into individual balls (about 25) the size of a walnut. Roll out balls to width of a hand. This is a stretchy, elastic dough.
Fold dough in half, get a small cup of cold water, dipping fingers in water, and with folded, straight edge at bottom, moisten with your fingertip the top right end of the arc. pick it up. pinch bottom edge of right arc to overlap top edge in a firm seal. invert - turn it wrong side out from the point. Now place filling - 1 1/2 tbsp, - inside point of cornucopia. Then, gently press excess air out, starting from the point at the bottom, gently and firmly seal all around the top, flute top edges.
TO COOK: low ghee for 30 min. it is very important to turn them over often at first, otherwise you’ll get an air bubble on top and they won’t turn over. Last 3 min. of cooking, use high ghee. Done when you tap and it sounds hollow inside. Remove with slotted spoon to colander set over pie tin to catch ghee drips. Offer with love and devotion
