| Home | “The final objective is to have a uniform triangular or fanshaped samosa.” |
From: The Hare Kṛṣṇa Cook Book, 1973
Makes approximately 30 flaky, delicious samosas:
MAKING THE FILLING:
1. Cut 1 small cauliflower in tiny pieces.
2. Heat ⅛ cup ghee and add ½ T. cumin seed.
3. When they brown, add ¼ t. asafetida.
4. Fry cauliflower in ghee and spices on medium flame until cauliflower is tender but not browned.
5. Add ½ lb. peas and cook until peas are tender.
6. Add ½ T. salt.
7. Add ½ t. ground ginger.
8. Add 1 t. cayenne pepper.
9. Add ¼ t. allspice.
10. Add ¼ t. cinnamon.
11. Add ¼ T. ground cumin seed.
12. Add ½ T. ground coriander.
13. Cook until vegetable is very soft and can be mashed easily and then continue until the paste is quite dry and a little dark in color.
MAKING THE DOUGH:
14. Cut 4 T. ghee solids or ghee or butter into 2 cups white flour.
15. Mix together with hands until it is the consistency of coarse corn meal.
16. Slowly add a little over ½ cup warm water.
17. Mix very well and then knead until dough is completely soft (about 10 minutes).
MAKING THE SAMOSAS:
18. Pinch off ball about an inch in diameter.
19. Roll out one ball into a circle 3 ½” to 4” in diameter.
20. Cut circle in half.
21. Place one half circle across the left hand with rounded edge towards fingers.
22. On straight edge put a thin line of water with finger.
23. Pull top corner down, twisting over slightly until you have a cone.
24. Press firmly on the seam to seal.
25. Fill 2/3 of the cone with filling and then seal the top edge, first moistening the two sides with a little water.
26. Pinch, twist and fold the sealed edge in successive folds to form a fluted top.
27. Each samosa should have 10-12 little pressed-down folds.
28. The final objective is to have a uniform triangular or fanshaped samosa. They must be well sealed so that they will not break open during the deep frying.
29. Repeat #21 - #28 for the other half circlular piece of dough.
30. Repeat #18 - #29 until all of the dough is used up.
DEEP FRYING:
31. Heat ghee for deep-frying.
32. Fry samosas till golden and flaky.
33. Test for doneness by tapping lightly with tongs or
spoon. If it sounds hollow, it is done.
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