Samosas

Samosas are a favorite snack food in India.These little pastries are perfect for eating with your fingers and make a good appetizer to start an Indian meal.Try dipping them in coriander chutney. Samosas can be stuffed with many kinds of meat or vegetable fillings.


Dough:
1/2 c. all-purpose flour
1/2 c. whole-wheat flour
1/4 tsp. salt
1 tbsp. butter or margarine
up to ¥ c. water


1. Put all-purpose flour, whole wheat
flour, and salt in a mixing bowl.
Cut butter into small pieces and add
to flour. Rub butter into flour with
your fingertips until mixture looks
like large bread crumbs. Mix in
enough water, a little at a time, to
form a firm dough.
2. Knead dough in bowl for about 2 or
3 minutes, or until smooth. Cover
bowl and refrigerate while making
filling.
3. When filling is ready, remove
dough from refrigerator and place
on a floured surface. Knead dough
for about 5 minutes.
4. Divide dough into pieces about the
size of walnuts and roll each piece
into a smooth ball with your hands.
5. Roll balls into thin rounds with a
floured rolling pin. Cut each round
in half.
6. Put about 1 tbsp. filling onto a piece
of dough. Fold dough over filling.
Seal edges of dough with your
fingers and then with the tines of a
fork. Continue making samosas.
7.
temperature.
In a wok or a deep saucepan, heat
oil over medium-high heat. (Oil
should be deep enough to cover
samosas while cooking.) Carefully
place one samosa in oil. If samosa
fries to a golden brown in about 3
minutes, the oil is at the right
temperature. If it takes longer than
this, increase temperature of oil.
When oil is at the right
temperature, continue frying
samosas, a few at a time, for 3
minutes each. Remove samosas with
a slotted spoon and drain on paper
towels. Eat hot or at room