Exotic Cuisine

by The Oxford Chronicle

Irresistible Whole-Wheat Samosas

May 4th, 2008 by Chaashni Mahmoud

If you've ever eaten at an Indian or Pakistani restaurant, you've probably tried—and fallen in love with—samosas.  Usually served as an appetizer, these fried, jauntily triangular pastries may be filled with meat, vegetables or both. The most popular version is the spicy potato and pea filling of aloo samosas.  Serve hot or at room temperature with Cilantro Chutney and Near-Tamarind Chutney

For the pastry:

2 cups whole-wheat flour
3 tablespoons vegetable oil
1/2 teaspoon salt
vegetable oil for deep frying, enough for 3-3 1/2 inches in pot
water

For stuffing use recipe for Sookhe Aloo or Kheema.

Combine oil and flour and rub together.  Add salt and mix.  Add 1 cup water, a little at a time, until you have a firm dough.  Knead the dough well for 7 to 10 minutes, until smooth.  Form into a ball.  Brush with a little oil, and cover with a damp cloth.  Set aside until ready for use.

If using sookhe aloo for stuffing, cook it according to the recipe and then crush potatoes coarsely with the back of a slotted spoon.

If using kheema for stuffing, cook kheema until it is very dry, with no liquid left at all.  If any fat has accumulated, it should be discarded.

Divide dough into 28 to 30 equal balls.  (Each ball makes 2 samosas, so you'll end up with about 60.)  Flatten each ball and roll it out on a floured surface until it is 3 1/2 to 4 inches in diameter.  Cut each round in half.  Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped in water.  Form a wide cone with the semicircle, using the moist section to overlap 1/4 inch and hold it closed.  Fill samosa three-fourths full with the stuffing.  Moisten the inside edges of the opening and press it shut.  Seal this end by pressing down on the outside with the tip of a fork, as you would a pie crust.  Prepare the samosas this way and keep them covered with a plastic wrap.

When you are ready to fry them, heat the oil in a wok, karhai, or a utensil for deep frying.  Keep the heat at medium.  When oil is hot, drop a samosa in to check the temperature.  It should start sizzling immediately.  Fry 2 to 3 minutes, or until it looks a warm brown.  Remove with slotted spoon and drain on paper towels.  Do all samosas this way.  If they brown too fast, lower your heat.

They can be reheated in a 300° oven.

Posted in Soups & Appetizers