And one more version with semolina worked into the dough. (Roti
or chapati flour, is called Atta; it's a hard off white flour
that can be imitated by mixing white whole wheat flour and high
gluten bread flour half and half.   
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charmaine Solomon's Samosas
 Categories: Pastry, Filling, Indian, Lamb, Chilies
      Yield: 10 servings
 
           PASTRY:
    185 g  Roti or plain flour
      3 tb Fine semolina
    1/2 ts Salt
     60 g  Ghee or butter
     90 ml Ice water
           Oil for deep frying
           POTATO FILLING:
    750 g  Potatoes
      1 tb Ghee; or oil
      2 ts Panch phora
    1/2 ts Ground turmeric
    1/2 ts Chilli powder
      1 ts Salt
      2    Green chillies, sliced
      3 tb Chopped mint or
           -Coriander
           Lime or lemon juice
           MEAT FILLING:
      2 tb Ghee or oil
      2 lg Onions, finely chopped
      1 ts Crushed garlic
      1 ts Finely chopped ginger
      2 ts Ground coriander
      2 ts Ground cumin
      1 ts Chilli powder
      1 ts Ground turmeric
      1 ts Salt
           Lemon juice
    500 g  Minced lamb
      1 ts Garam masala
      1 md Potatoes; peeled and diced
      2 ts Chopped ginger
      3 tb Chopped mint or
           Coriander
      2    Chillies; chopped
 
  Makes about 20 large or 36 small samosas.
  
  Pastry: Sift flour, semolina and salt into a bowl and rub in the
  softened ghee or butter. Add ice water to form a firm dough and
  knead for 8-10 minutes until it is smooth and elastic. Cover and
  set aside for 30 minutes or longer while making filling.
  
  For large samosas, roll pastry thinly and cut into 15 cm rounds,
  then cut each circle in half. Place a generous tb of filling on
  the half circle of pastry, damp edges with cold water and seal
  firmly to form a triangle; or moisten one straight edge, pick up
  the half circle and form a cone shape, overlapping straight edges
  6mm and pressing firmly to seal the seam. Fill cone two-third with
  filling, fold top edge over and crimp, roll or simply press
  together to make a secure join.
  
  Place each one as it is made on a tray, cover with clean cloth and
  fry just before serving. Deep fry in hot oil a few at a time.
  Drain on absorbent paper towels and serve warm, with Mint or Tamarind
  Chutney.
  
  Potato filling: Boil potatoes until almost tender. Peel and cut
  into fairly small dice. Heat ghee; or oil and fry the panch phora
  until mustard seeds pop, covering pan to prevent them jumping out.
  Add turmeric and chilli powder and fry for a few seconds. Add salt,
  sliced chillies and the potatoes. Toss to mix, remove from heat and
  sprinkle with herbs and lime juice to taste.
  
  Meat filling: Heat ghee; or oil and fry half of the chopped onion
  until soft and transparent. Add garlic and ginger and fry,
  stirring, until golden.
  
  Add ground spices and stir for a few seconds, add salt, lemon
  juice, minced lamb and stir fry until lamb is no longer pink. Add
  diced potato and about 4 tb hot water, cover and simmer until lamb
  and potato are tender. Sprinkle with garam masala and remove from
  heat. When lukewarm, stir in reserved onion and extra ginger,
  chopped herbs and chillies.
  
  Serve warm or at room temperature.
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM

Cheers

Jim


... I'm on two diets now; one just wasn't enough.
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