Samosa - B

By Cooky

Ingredients

• Pastry
• 8 ounces all-purpose flour
• 1/4 teaspoon salt
• 4 ounces ghee [melted butter]
• Filling
• 3 ounces boiled potatoes
• 1 finely chopped green chili
• 3/4 ounce chopped onion
• 1/4 teaspoon garam masala
• 1/4 teaspoon red chili powder
• 1 teaspoon lemon juice
• 1to 1 1/2 ounces of ghee or shortening
• 1/2 teaspoon salt

Preparation

Step 1

Pastry Method
Melt the ghee and set it aside, add a pinch of salt to the flour and mix into it thoroughly enough of the ghee with tips of the fingers, add cold water and mix to a soft dough, knead it till it is pliable, ceases to be sticky and does not crack. Leave it covered in a cool place.


Filling Method
Boil the potatoes, and mix finely chopped onions, green chilies, garam masala, salt, red peppers and fresh lime juice. Sprinkle dry flour over the pastry dough kneading and roll out thinly [round], cut into two semicircles, wet the pastry with cold water along the edge. Place filling over the center and close semicircle over filling and seal edges by pressing it firmly. Fry them in hot shortening until golden brown. Add peas to potatoes or 1 pound ground lamb or beef in place of vegetables.