VEGETARIAN SAMOOSA APPETIZERS

For the pastry:

2 cups flour
1/2 tsp. salt
4 Tbsp. oil
6-7 Tbsp. warm water

For the stuffing:

2-3 medium potatoes, boiled in their jackets and allowed to cool
2 Tbsp. oil
1 small onion, peeled and finely chopped
1/2 cup shelled peas
1/2 Tbsp. finely grated peeled fresh ginger
1/2 fresh hot green chili, finely chopped
1/2 Tbsp. very finely chopped fresh green coriander (cilantro)
1 1/2 Tbsp. water
3/4 tsp. salt
1/2 tsp. ground coriander seeds
1/2 tsp. garam masala
1/2 tsp. ground roasted cumin seeds
1/8 tsp. cayenne pepper
1 Tbsp. lemon juice oil for deep frying

Sift the flour and salt into a bowl. Add the 4 Tbsp. of oil and rub it in with your fingers until the mixture resembles peas. Slowly add about 6 -7 Tbsp. warm water and gather the dough into a not too stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 tsp. oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 2 Tbsp. oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh coriander (cilantro), and 1 1/2 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. Purée mixture in a blender or food processor.

Knead the pastry dough again. Roll this out to 1/8" thickness (3 mm). Fold your dough in half to mark your center. Open flat and spread the filling on half of the dough to approx. 1/8" thickness (3 mm), leaving 1/8" edge (3 mm) on the three outside edges for sealing. Brush other side with a little water, then fold dough over filled side. Remove any air pockets and seal edges with your fingers. Sprinkle with flour top and bottom.

Line up the Arnco Ravioli Roller with the folded edge, keep the first wheel to the outside as your guide. Pressing firmly with even pressure roll over your dough. Cuts and seals all in one pass. Makes approximately 7 dozen appetizer size samosas. Heat oil for deep frying over a medium flame. When the oil is medium hot, put in as many samosas as the fryer will hold in a single layer. Fry until they are golden brown and crisp. Drain on paper towel. Serve within 15 min. with dipping sauce.

For the Dipping Sauce:

1/2 cup cider vinegar
1/2 cup water
3 Tbsp. brown sugar
1 small clove garlic, minced
1 tsp. salt

Place all ingredients in a small saucepan. Stir till the sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. Serve warm or at room temp.
 

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