Samosas (Frugal)

Samosas (Frugal) Category Appetizers 
Views 739 
Ingredients And Procedures
1poundpotatoes, peeled, 1/4 inch dice
2eachgarlic cloves, peeled, minced
1cuponion, yellow, peeled, finely chopped
1teaspoonginger, fresh, grated
2teaspoongaram masala
1tablespooncoriander, fresh, chopped
1pncayenne pepper
2teaspoonlemon juice
1cuppeas, frozen, thawed
1salt, to taste
2eachgarlic cloves, peeled, minced
1eachonion, yellow, peeled, finely chopped
1/2poundground lamb, fine
1/2poundground beef, fine
1teaspoonginger, fresh, grated
2tablespoongaram masala
1tablespooncoriander, fresh, chopped
1pncayenne pepper
2teaspoonlemon juice, fresh
1salt, to taste
2cupflour, all purpose, sifted
6tablespoonvegetable oil
1oil for frying


*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids on the bottom of the pan are browned but not burned. Turn it off and allow it to cool a bit and separate. Strain it through several layers of cheesecloth. Seal in plastic containers. It will keep several weeks in the fridge.


Vegetable Filling: Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown. Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender, 5 minutes. Set aside to cool.

Meat Filling: Saute all ingredients until they are crumbly amd most of the liquid is absorbed. Set aside to cool.

Dough: Using a fork, blend the flour, oil and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7 inch circles using additional flour. Cut each circle in half. Roll sides together to make a cone. Hold the cone in your hands, with the fingers wrapped around it. Fill with either the vegetable or meat filling and seal with water into triangle. Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.

MAKES: 48 samosas

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