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