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Samosas
By Richard A Masla
These are traditional Indian pastries filled with seasoned vegetables.
Samosas Filling:
4 large potatoes
½ lb. peas
¼ cup ghee
1 teaspoon cumin seeds
2 minced green chilies
2 teaspoons fresh ginger (minced)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon turmeric
2 teaspoon ground coriander
½ teaspoon asafetida
Boil whole potatoes and peas separately until tender. Heat ghee and add cumin seed, ginger and chilies until seeds are brown. Then add the potatoes and peas and other spices, stir and mix well.
Dough:
2 cups whole wheat pastry flour
about 2/3 cup water
3 tablespoons ghee or butter
Ghee for deep frying
To make the dough, cut ghee into the whole wheat pastry flour. Mix together with hands until it is the consistency of coarse corn meal. Slowly add water. Mix well and then knead until dough is completely soft---about 5 minutes.
Pinch off balls of dough about 2" in diameter. Using a rolling pin roll each ball in circles 6" diameter; Place 2-3 tablespoons of filling inside and fold closed. Press firmly on the seam, pinch, twist and fold the sealed edge in successive folds to form a fluted top (similar to a traditional pie crust edge). Each samosa should have 10-12 little pressed down folds.
The final objective is to have a triangular or fan shaped samosa. They must be well sealed so that they will not break open during the deep frying.
Heat the ghee for deep frying. Deep fry samosas until golden and flakey. Tap lightly with tongs or spoon--if it sounds hollow, it is done. This the most delicious pastry ever made! Makes 15. Serve hot.
By Richard A Masla, owner of
The Ayurveda Health Retreat & Spa in Alachua, Florida.
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Visit The Ayurveda Health Retreat & Spa
Wake every morning and start your day with herbal tea or fresh juice, and an energizing yoga session. As you move effortlessly from massages to pancha karma treatments to relaxing free time, you'll be enveloped in a gentle sense of peace and serenity that is integral to healing.
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