Samosas

{636 g} Makes 12

pastries. Good for 5-6 with dinner.(!334.7% !)

Pastry Dough

190 g

AP Flour(!100.0% !)

6 g / 1 tsp

salt(!3.2% !)

57 g / ~4 TBL

veg oil(!30.0% !)

78 g

cold water(!41.1% !)

1 tsp {0.0 g}

Ajwain seeds(! Missing weight and calories!!)

967 g ??3930 Calories

total (Missing weight and calories!)(!??406 Calories/100g !)(!??509%!)

Blend oil,flour and salt in food processor until "sandy" (or by hand buy rubbing between hands).

Transfer to large bowl, mix in ajwain seeds and add water.

Mix and knead briefly by hand until it forms a smooth ball.

Let rest for 20 minutes.

Filling

1/2 tsp {0.0 g}

corriander seeds

2 tsp {4.2 g}

cumin seeds

2 TBL {27 g}

oil

{38 g} 1

small onion, diced

1 1/2 tsp {4.2 g}

ginger/garlic paste

1/2 tsp {0.0 g}

indian chilli powder (cayenne)

454 g / 2

Large russets (small cubed ,boiled until soft ~10m)

1/2 cup {70 g}

frozen peas

1 TBL {2.1 g}

amchoor powder/lemon

1 - 2 tsp {3.0-5.9 g}

salt

1 - 2 TBL

kasoori methi

Heat oil over medium/medium low Bloom seeds Add onion and fry until lightly golden brown Add GG paste and chilli powder fry for 1 minute Add cubed potatoes and lightly fry Add Salt and peas, kasoori methi and amchoor powder/lemon.

Cool before stuffing.

Divide into six balls of 55g each.

Roll pastry into 6" circle (approx thickness of 4 on pasta roller), divide into two halfs and wet borders of semicircle. Create cone, then add 2 T filling and seal tops into triangular shapes.

Deep fry in threes in 3" of oil at 375F/190C until golden brown 6 minutes. Oil should bubble furiously when samosas are fried. (600ml in small high saucepan) Heat to medium high on small left front burner.

Weigh down with metal spatula after 1 minute to submerge samosa.

Remove and drain on newspaper covered with paper towels. Flip to drain both sides.

To reheat place in 375 oven for 10 min.

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