Samosas - Calcutta Style

Ingredients:

• For cover:
• 2 cups plain flour
• 3 tbsp. melted ghee
• salt to taste
• For filling:
• 1/2 tsp. amchoor (dried mango) powder
• 1/2 tsp. garam masala
• 1/4 tsp. turmeric
• 1/2 tbsp. raisins
• 1 cup cauliflower
• 1 tbsp. cashew pieces
• 2 cups potatoes boiled
• 3-4 pinches asafetida
• 6-7 green chilies
• 1 tbsp. oil
• 1 tsp. ginger grated
• oil for deep frying
• 1 tsp. panchpuran
• coriander finely chopped
• salt to taste

Method:

• Sift flour and salt together. Add ghee and mix well.
• Add water to knead a soft dough.
• Cover with moist cloth and keep aside for 30 minutes.
• Put some ghee on hands and knea the dough again and cover again, keep aside.
• For filling:
• Grate cauliflower, mash potatoes and finely chop green chillies.
• Heat oil, add cashews and fry till light golden.
• Add panchpuran and allow to splutter, add cauliflower.
• Add all other ingredients and mix well. Take off fire. Keep aside.
• To make samosa:
• Make small balls, the size of small lemons, from dough.
• Knead one into thin chappati about 5" diameter.
• Cut into half, take one, fold into cone, seal edge with some water.
• Fill with one tbsp. filling, seal open edges to form triangular pyramid.
• Seal edges and corners well with moist fingers.
• Make four or five, deep fry in hot oil till golden and crisp.
• Repeat for all filling and dough.
• Serve hot with green and tamarind chutneys.

Notes:

• Panchapuran ia a powder, and you can make the powder by using the following.
• Nigella, fennel seed, cumin seed, mustard seed and fenugreek seed.