MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saroj's Famous Samosas, Part 1
 Categories: Indian
      Yield: 16 Samosas
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Flour; plus more for plate
    1/3 c  Vegetable shortening;
           -chilled
    1/2 ts Ajwan seeds
    1/3 c  Butter; chilled
    1/2 ts Salt
      4 tb Water; very cold, up to 8

MMMMM--------------------------FILLING-------------------------------
      2 tb Vegetable oil
      1 tb Cumin powder
      1 ts Cumin seed
      1 ts Garam masala
      1 ts Fennel seeds
    1/2 ts Salt; (or to preference)
      1 md Yellow onion; finely chopped
    1/2 ts Turmeric powder
    1/2 ts Sugar; (or to preference)
      1 tb Fresh ginger root; peeled
           -and minced
    1/4 c  Water
    1/4 ts Cardamom powder
      1    Green chili peppers; finely
           -chopped, (or to spicy
           -preference), up to 3
    1/8 c  Fresh mint; finely chopped
    1/4 c  Cilantro; finely chopped
      4 md Potatoes; boiled, cooled,
           -peeled and cubed, up to 5
      1 tb Amchur powder; (or dried
           -pomegranate seed powder or
           -lemon juice)
    3/4 c  Frozen green peas; thawed
      1 tb Coriander powder
 
  Pastry:
  
  In a large mixing bowl, sift the flour, ajwan, and salt together. Cut
  in thin slices of shortening and butter. Using the fingertips or
  pastry blender, rub mixture together until coarse and crumbly in
  texture.
  
  Starting with 3 tablespoons, add water and work into mixture by hand
  or wooden spoon. Add more tablespoons as necessary until dough holds
  together, neither sticky nor dry. Knead on lightly floured surface
  5-7 minutes or until smooth.
  
  Wrap dough ball in plastic wrap and chill for 1 hour.
  
  Filling:
  
  In a wok or deep 12-inch skillet, heat 2 tbsp oil over medium-high
  heat.
  
  Add cumin seeds and fennel seeds. When they change color, about 30
  seconds, reduce heat to medium.
  
  Add onion, ginger, and chilies. Mix well. Sauté until onion is golden
  brown.
  
  Add potatoes and peas. Mix well.
  
  Add coriander powder, cumin powder, garam masala, salt, sugar,
  turmeric, cardamom, and water. Mix well. Cover and reduce heat to
  medium low. Simmer, stirring occasionally, until water is absorbed.
  
  Remove from heat. Stir in fresh cilantro, mint, and amchur (or
  substitution). Cover and let stand for 5 minutes. Uncover and cool
  completely, about 20-30 minutes.
  
  Assembling Samosas:
  
  On a lightly floured surface, knead the pastry dough 3-5 minutes.
  Divide dough into 8 equal portions. Work with 1 at a time.
  
  Roll portion into 6-inch circle. Cut into 2 half-moons. Arrange with
  straight edges closest to you.
  
  Spoon 2 tbsp of filling onto the center.
  
  Fold left and right corners over to form a cone.
  
  Tuck the top flap inside, like an envelope. Samosas should resemble an
  inverted pyramid.
  
  Seal flap carefully using a little water. (Note: Contents will leak
  into the oil if the flap isn't sealed completely.)
  
  Place on floured plate to prevent sticking.
  
  Repeat steps 2-7 for remaining dough.
  
  continued in part 2
 
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