Dan Brazelton

I am experimenting with a different format for recipies.  The idea is to treat the recipie as a project, with times and an orderly instruction, to incorporate into a larger menu.  I want to develop a system for making more complex menus and hitting a consistent completion time.  I made these last night, they were pretty tastey.

Makes 24

3-6 hours total time needed

Options for make ahead:

Save frying till last minute

par fry and fry again

cook, refridgerate or freeze and reheat
PANTRY:

4-5 Medium Potatoes

Cumin Seeds

Fenugreek Seeds Coursley Ground

Ginger Peeled and Minced
1-3 Serrano Peppers Minced

Coriander Ground
Garam Masala

Cilantro Finely Chopped

Mango Powder
Self Rising Flour

Vegitable Oil

Coursley Ground Ajwain Seeds

Salt

Peanut Oil

EQUIPMENT:

Pot
Mixer and Bowl
Medium Bowl
Aluminum Foil
Rolling Pin
Knife
Counter Space

FILLING

• <1 hour total
• 5 minutes work
• 20 minutes boil
• 20 minutes work simultaneous
• 25 minutes active cooking

• Peel

4-5 Medium potatoes

then….

• Boil in lightly salted water (20 Minutes) then…
• Finely chop
• Heat in a wok medium heat
  

2 tablespoons peanut oil

• add

2 teaspoons cumin seeds

• when popping stops…add
  

1/2 teaspoons coursley ground fenugreek seeds

Potatoes - peeled, boiled and minced

• Stir for 2 minutes then…
• Add

2 tablespoons peeled and minced ginger

1-3 serrano peppers minced

1 1/2 tablespoons ground coriander

1/2 teaspoons salt

1/2 teaspoon garam masala

• Stir until potatoes are golden (10 minutes) then…
• Add

1/4 cup cilantro finely chopped

1 teaspoon mango powder

• Cook 10 minutes then…
• Set aside to cool
  

PASTRY

• 2-5 hours total
• 5 minutes work
• 1-4 hours rest
• 20 minutes work
• 20 minutes active cooking

• MIXING 5 Minutes + 1-4 hours rest

• Mix in mixer:

1 1/2 cups self-rising flour

3 tablespoons vegetable oil

1/2 teaspoon coursely ground ajwain seeds

1/2 teaspoon salt, or to taste

• Mix in gradually (with moter running):

about 1/3 cup water

until dough forms a ball that doesn’t stick to the sides of the bowl

• Cover and let dough rest for 1-4 hours
  

• ASSEMBLY (20 Minutes)
  
• Lightly oil hands and divide dough into twelve (12) - 1 1/2-inch balls
• cover with foil and work with one at a time
• flatten ball into a disc
• coat with dry flour
• roll out to 6-7″ disk of about 1/8″ uniform thickness
• cut circle in half
• brush water on 1/2″ of straight edge
• pick up corners - bring together and stick straight edges together - making a cone
• fill cone with 2-3 tablespoons of filling
• brush edges of cone mouth and press closed
• cover with foil and complete the other pieces

• FRYING
• heat oil to 350Ëš (when a peice of dough rises to surface in 15-20 sec)
• place samosas in wok without crowding
• turn a couple times to even browning
  
• should take 4-5 minutes - turn down heat if quicker

1 cup all purpose flour in a medium bowl for coating and dusting

1 1/2 cups peanut oil for frying