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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Samosas   
    Categories: Breads, Potatoes, Vegetables, Herbs   
         Yield: 12 servings   
       
         2 c  A-P flour   
         3 tb Ghee or oil   
       1/2 ts Salt   
       1/2 ts Caraway seeds   
       3/4 c  Cold water   
      
   MMMMM--------------------------FILLING-------------------------------   
         5 md Potatoes; peeled, chopped   
         6 tb Oil; divided   
         1 c  Fresh or frozen peas;   
              - thawed   
         1 ts Minced fresh gingerroot   
         1 ts Garam masala   
       1/2 ts Cumin seeds   
       1/2 ts Salt   
      
   MMMMM--------------------------OPTIONAL-------------------------------   
              Fennel seeds   
              Crushed coriander seeds   
              Caraway seeds   
              Amchur (dried mango powder)   
       
     In a large bowl, combine flour, ghee, salt and caraway   
     seeds until mixture resembles bread crumbs. Gradually   
     stir in enough water to form a firm dough. Turn onto a   
     lightly floured surface; knead until smooth and elastic,   
     6-8 minutes. Cover and let rest for 1 hour.   
        
     Place potatoes in a large saucepan and cover with water.   
     Bring to a boil. Reduce heat and cook until just tender,   
     8-10 minutes; drain. Set aside to cool slightly. In a   
     large skillet, heat 3 tablespoons oil over medium heat.   
     Add potatoes and cook until potatoes start to cling to   
     the skillet, about 5 minutes. Stir in peas, ginger,   
     garam masala, cumin seeds and salt; cook until heated   
     through, about 2 minutes. Stir in optional ingredients   
     as desired. Set aside.   
        
     Divide dough into 6 pieces. Roll 1 piece of dough into a   
     10x6-in. oval. Cut dough in half. Moisten straight edge   
     with water. Bring 1 corner of half moon up to meet the   
     other corner of half moon, forming a cone. Pinch seam to   
     seal. Fill with 3-4 tablespoons potato mixture. Moisten   
     curved edge of dough with water; fold over top of   
     filling and press seam to seal. Gently press the bottom   
     of each samosa to flatten slightly. Repeat with   
     remaining dough and filling.   
        
     Set air fryer to 350ºF/175ºC.   
        
     Brush the samosas with the remaining 3 tablespoons oil.   
     In batches, arrange in a single layer, without touching,   
     on tray in air-fryer basket. Cook until golden brown,   
     about 15 minutes.   
        
     Soniya Saluja, Chantilly, Virginia   
        
     Makes: 1 dozen   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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