MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Madhur Jaffrey's Samosas
 Categories: Appetizers, Indian, Pastry, Fillings
      Yield: 60 samosas
 
           PASTRY:
      2 c  Whole wheat flour
      3 tb Vegetable oil
    1/2 ts Salt
           FILLING:
      7 md Potatoes; boiled
     10 tb Vegetable oil
    1/8 ts Hing
      1 ts Whole fennel seeds
      1 ts Whole cumin seeds
      1 ts Whole black mustard seeds
     12    Whole fenugreek seeds
      3    Whole dried red chilies
    1/2 ts Turmeric
  1 1/2 ts Salt
      1 tb Lemon juice
           TO DEEP FRY:
           Vegetable oil

  PASTRY: Combine the flour with the oil.  Add salt & mix. Add about
  one cup water a little at a time until you have a firm dough.
  Knead the dough well for 10 minutes or until the dough is elastic
  & smooth. Form into a ball, brush with a little oil, cover with a
  damp towel and set aside.
  
  FILLING: Boil the potatoes & let them cool. Peel them if you like.
  Dice them into bite-sized pieces.
  
  In a very large skillet heat oil over medium heat.  When very hot,
  drop in the hing.  5 seconds later, add the fennel & cumin seeds.
  A few seconds later add, in rapid succession, the mustard seeds &
  fenugreek. As they begin to change colour & pop, add the chilies.
  As soon as the chilies swell & darken, add the potatoes, turmeric
  & salt. Fry gently, carefully turning the potatoes so as not to
  break them. Fry for 15 to 20 minutes until the potatoes are
  unevenly browned. Add lemon juice & mix well.  Check the salt.
  Remove potatoes from the pan, place in a serving dish & crush
  coarsely with the back of a slotted spoon.
  
  Divide the dough into 28 to 30 equal balls.  Flatten each ball &
  roll it out on a floured surface until it is approximately 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
  semi-circle, using the moist section to overlap 1/4 inch and hold
  it closed. Fill samosa 3/4 full with stuffing.  Moisten the inside
  edges of the opening and press it shut.  Seal this end by pressing
  down on it with a fork as you would a pie crust.  Do all the
  samosas this way, keeping them moist in a plastic wrap or under a
  damp towel until you are ready to fry or fry them as you go.
  
  Heat the oil for deep frying in a large pot or a wok.  When the
  oil is hot, slide in 3 or 4 samosas, be careful not to overcrowd.
  Fry until the samosas are brown on all sides, about 2 or 3
  minutes.  Remove with a slotted spoon & drain on paper towels.
  Repeat until you have 60 samosas. The oil should be hot, but do
  not use a high heat otherwise they will burn.
  
  Serve samosas hot with a sweet chutney or tamarind paste.  They
  can be frozen & re-heated in a 300 F oven.
  
  An Invitation to Indian Cooking by Madhur Jaffrey,

MMMMM