MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Samosas
Categories: Breads, Potatoes, Indian
     Yield: 12 Servings

     2 c  A-P flour
     3 tb Ghee or oil
   1/2 ts Salt
   1/2 ts Caraway seeds
   3/4 c  Water; cold

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     5 md Potatoes; peeled, chopped
     6 tb Oil; divided
     1 c  Fresh or frozen peas;
          - thawed
     1 ts Fresh ginger; minced
     1 ts Garam masala
   1/2 ts Cumin seeds
   1/2 ts Salt

MMMMM--------------------------OPTIONAL-------------------------------
          Fennel seeds
          Coriander seeds; crushed
          Caraway seeds
          Amchur (dried mango powder)

 In a large bowl, combine flour, ghee, salt, and caraway seeds until
 mixture resembles bread crumbs. Gradually stir in enough water to
 form a firm dough. Turn onto a lightly floured surface; knead until
 smooth and elastic, 6 to 8 minutes. Cover and let rest for 1 hour.

 Place potatoes in a large saucepan and cover with water. Bring to a
 boil. Reduce heat and cook until just tender, 8 to 10 minutes;
 drain. Set aside to cool slightly. In a large skillet, heat 3 tb
 oil over medium heat. Add potatoes and cook until potatoes start to
 cling to the skillet, about 5 minutes. Stir in peas, ginger, garam
 masala, cumin seeds, and salt; cook until heated through, about
 2 minutes. Stir in optional ingredients as desired. Set aside.

 Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6"
 oval. Cut dough in half. Moisten straight edge with water. Bring a
 corner of half moon up to meet the other corner of half moon,
 forming a cone. Pinch seam to seal. Fill with 3 to 4 tb potato
 mixture. Moisten curved edge of dough with water; fold over top of
 filling and press seam to seal. Gently press the bottom of each
 samosa to flatten slightly. Repeat with remaining dough and
 filling.

 Set air fryer to 350°F/175°C.

 Brush the samosas with the remaining 3 tb oil. In batches, arrange
 in a single layer, without touching, on tray in air-fryer basket.
 Cook until golden brown, about 15 minutes.

 Recipe by Soniya Saluja, Chantilly, Virginia

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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