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 1/2 c. water
about 1 c. vegetable oil (for frying) about 2 c. filling
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.
7. 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.
Dough:
1/2 c. all-purpose flour
1/2 c. whole-wheat flour
1/4 tsp. salt 1 tbsp. butter or margarine
up to 1/2 c. water
about 1 c. vegetable oil (for frying) about 2 c. filling
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.
7. 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.
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