PASTRY:
185 g Roti or plain flour
3 tb Fine semolina
1/2 ts Salt
60 g Ghee or butter
90 ml Ice water
Oil for deep frying
POTATO FILLING:
750 g Potatoes
1 tb Ghee; or oil
2 ts Panch phora
1/2 ts Ground turmeric
1/2 ts Chilli powder
1 ts Salt
2 Green chillies; sliced
3 tb Mint or coriander;
-chopped
Lime or lemon juice
MEAT FILLING:
2 tb Ghee or oil
2 lg Onions; finely chopped
1 ts Garlic; crushed
1 ts Ginger; finely chopped
2 ts Ground coriander
2 ts Ground cumin
1 ts Chilli powder
1 ts Ground turmeric
1 ts Salt
Lemon juice
500 g Minced lamb
1 ts Garam masala
1 md Potatoes; peeled and diced
2 ts Ginger; chopped
3 tb Mint or coriander;
-chopped
2 Chillies; chopped
Pastry: Sift flour, semolina and salt into a bowl and rub in the
softened ghee or butter. Add ice water to form a firm dough and
knead for 8-10 minutes until it is smooth and elastic. Cover and
set aside for 30 minutes or longer while making filling.
For large samosas, roll pastry thinly and cut into 15 cm rounds,
then cut each circle in half. Place a generous tb of filling on
the half circle of pastry, damp edges with cold water and seal
firmly to form a triangle; or moisten one straight edge, pick up
the half circle and form a cone shape, overlapping straight edges
6mm and pressing firmly to seal the seam. Fill cone two-third with
filling, fold top edge over and crimp, roll or simply press
together to make a secure join.
Place each one as it is made on a tray, cover with clean cloth and
fry just before serving. Deep fry in hot oil a few at a time.
Drain on absorbent paper towels and serve warm, with Mint or Tamarind
Chutney.
Potato filling: Boil potatoes until almost tender. Peel and cut
into fairly small dice. Heat ghee; or oil and fry the panch phora
until mustard seeds pop, covering pan to prevent them jumping out.
Add turmeric and chilli powder and fry for a few seconds. Add salt,
sliced chillies and the potatoes. Toss to mix, remove from heat and
sprinkle with herbs and lime juice to taste.
Meat filling: Heat ghee; or oil and fry half of the chopped onion
until soft and transparent. Add garlic and ginger and fry,
stirring, until golden.
Add ground spices and stir for a few seconds, add salt, lemon
juice, minced lamb and stir fry until lamb is no longer pink. Add
diced potato and about 4 tb hot water, cover and simmer until lamb
and potato are tender. Sprinkle with garam masala and remove from
heat. When lukewarm, stir in reserved onion and extra ginger,
chopped herbs and chillies.
