-=> Quoting Dale Shipp to Ruth Haffly <=-

 DS> I don't know what sort of home made dough would work best here.
 DS> Probably pie dough.
 DS> Title: Crescent Samosa Sandwiches
 DS> 2    8 oz cans Pillsbury Refrigerated Crescent Dinner Rolls

That would be a tasty wrapper but different than a samosa. Pie crust
is flaky because little bits of chilled hard lard or butter is
encased in the flour when you mix it. Samosa dough uses liquid oil
and the resulting dough is smooth, not flaky.

The simplest ones are just flour, oil, salt and water; fancier ones
add yogurt, ginger juice or a dash of turmeric. The flour is
usually 50% to 100% wholewheat flour.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Madhur Jaffrey's Samosas
 Categories: Appetizers, Indian, Pastry, Fillings
      Yield: 60 samosas
 
           PASTRY:
      2 c  Whole wheat flour
      3 tb Vegetable oil
    1/2 ts Salt
           FILLING:
      7 md Boiled potatoes
     10 tb Vegetable oil
    1/8 ts Hing
      1 ts Whole fennel seeds
      1 ts Whole cumin seeds
      1 ts Whole black mustard seeds
     12    Whole fenugreek seeds
      3    Whole dried red chilies
    1/2 ts Turmeric
  1 1/2 ts Salt
      1 tb Lemon juice
           TO DEEP FRY:
           Vegetable oil

  PASTRY: Combine the flour with the oil.  Add salt & mix. Add about
  one cup water a little at a time until you have a firm dough.
  Knead the dough well for 10 minutes or until the dough is elastic
  & smooth. Form into a ball, brush with a little oil, cover with a
  damp towel and set aside.
  
  FILLING: Boil the potatoes & let them cool. Peel them if you like.
  Dice them into bite-sized pieces.
  
  In a very large skillet heat oil over medium heat.  When very hot,
  drop in the hing.  5 seconds later, add the fennel & cumin seeds.
  A few seconds later add, in rapid succession, the mustard seeds &
  fenugreek. As they begin to change colour & pop, add the chilies.
  As soon as the chilies swell & darken, add the potatoes, turmeric
  & salt. Fry gently, carefully turning the potatoes so as not to
  break them. Fry for 15 to 20 minutes until the potatoes are
  unevenly browned. Add lemon juice & mix well.  Check the salt.
  Remove potatoes from the pan, place in a serving dish & crush
  coarsely with the back of a slotted spoon.
  
  Divide the dough into 28 to 30 equal balls.  Flatten each ball &
  roll it out on a floured surface until it is approximately 4
  inches in diameter. Cut each round in half.
  
  Taking one semicircle at a time, moisten half the length of the
  cut edge with a finger dipped in water.  Form a wide cone with the
  semi-circle, using the moist section to overlap 1/4 inch and hold
  it closed. Fill samosa 3/4 full with stuffing.  Moisten the inside
  edges of the opening and press it shut.  Seal this end by pressing
  down on it with a fork as you would a pie crust.  Do all the
  samosas this way, keeping them moist in a plastic wrap or under a
  damp towel until you are ready to fry or fry them as you go.
  
  Heat the oil for deep frying in a large pot or a wok.  When the
  oil is hot, slide in 3 or 4 samosas, be careful not to overcrowd.
  Fry until the samosas are brown on all sides, about 2 or 3
  minutes.  Remove with a slotted spoon & drain on paper towels.
  Repeat until you have 60 samosas. The oil should be hot, but do
  not use a high heat otherwise they will burn.
  
  Serve samosas hot with a sweet chutney or tamarind paste.  They
  can be frozen & re-heated in a 300 F oven.
  
  An Invitation to Indian Cooking by Madhur Jaffrey,

MMMMM
 

Cheers

Jim


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