Serves: 24
Total Calories: 137
1. Prepare the filling. Then prepare the dough: Place the self-rising flour, oil, ajwain seeds, and salt in a food processor and pulse a few times to mix. With the motor running, pour the water in a slow stream and process until the flour gathers into a semi-firm ball that does not stick to the sides of the work bowl. Remove to a bowl, cover with plastic wrap or a lid, and let rest at least 1 hour and up to 4 hours. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough.
2. TO ROLL AND ASSEMBLE: Lightly oil your clean hands (to prevent the dough from sticking to them), then divide into 12 1 1/2-inch balls. Cover with aluminum foil and set aside. Working with each ball separately, flatten it into a disc with your fingertips, coat well with dry flour, then roll with a rolling pin into a 6- to 7-inch circle of uniform 1/8-inch thickness. If the dough sticks to the rolling surface, coat once again with flour.
3. Cut the circle in half and brush with water about 1/2-inch in, along the straight edge. Pick up the two corners and place one over and around the other along the straight edge, then press along the straight edge to seal, making a cone. Also pinch the point of the cone to seal.
Alternately, fold in half, sealing the straight edge to make a simpler cone.
4. Hold the cone between your thumb and forefinger, with the pointed side down toward the work surface. Fill the mouth of the cone with 2 to 3 tablespoons of filling. Brush the edges of the mouth of the cone with water and press them together to seal. You should end up with a stuffed triangular pastry. Cover with foil and set aside until ready to fry. Repeat with all the other balls of dough.
5. TO FRY: Heat the oil in a wok or skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or when a small piece of the dough dropped into the hot oil rises to the top after 15 to 20 seconds. Place the samosas in the wok, as many as it can hold at one time without crowding, and fry, turning them a few times with a slotted spatula, until crispy and golden on all sides, 4 to 5 minutes. (If the samosas brown too quickly, it means the heat is too high lower it.) Transfer to paper towels to drain, then serve.
VARIATION: For bite-size servings, in Step 2 divide the filling and dough into 48 balls. Roll each ball of dough into a 2-inch circle, stuff with a teaspoon of filling, wrap, then fry according to directions, about 2 minutes or until golden.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Traditional Stuffed Triangular Pastries recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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