This recipe will make 12 good sized golden Samosas :-)- 2 cups cauliflower (cut in small pieces)
- 1 cup peas
- ghee for deep frying
- 1 cup white flour
- 1 cup whole wheat flour
- 1/3 cup plus 3 tablespoons ghee
- 1 green chili (minced)
- 1 ½ teaspoons salt
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon turmeric
- ¼ teaspoons hing
- 1 tablespoon garam masala
- 1 teaspoon coriander powder
Steam cauliflower and peas until very tender.
In frying pan put 3 tablespoons ghee. Add green chili, black mustard seeds, and cumin seeds. When they begin to crackle add turmeric and hing. Add steamed vegetables, and all remaining spices. Mash vegetables and cook over medium heat until you have a thick paste for stuffing. This takes about 20 minutes. Let mixture cool.
Heat ghee in wok until it is medium hot. Add samosas and fry in ghee for 15-20 minutes, stirring and turning over occasionally. Samosas will appear golden brown when completely cooked. Serve hot.
In frying pan put 3 tablespoons ghee. Add green chili, black mustard seeds, and cumin seeds. When they begin to crackle add turmeric and hing. Add steamed vegetables, and all remaining spices. Mash vegetables and cook over medium heat until you have a thick paste for stuffing. This takes about 20 minutes. Let mixture cool.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Method for making the Dough Combine flour with 1/3 cup ghee. Add enough water to make a rollable dough (about ½ cup). Roll dough into twelve balls. With rolling pin roll each ball into a 5-inch circle. Cut the circles in half. Seal and put 1 tablespoon stuffing into each triangle. Seal edges and turn over, making decorative loops. Seal samosas tightly enough to hold together when frying.
Heat ghee in wok until it is medium hot. Add samosas and fry in ghee for 15-20 minutes, stirring and turning over occasionally. Samosas will appear golden brown when completely cooked. Serve hot.
