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How To make Samosas (Frugal)

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Ingredients
 
 

VEGETABLE FILLING:


4
tablespoon
ghee*
1
pound
potatoes, peeled, 1/4 inch dice
2
each
garlic cloves, peeled, minced
1
cup
onion, yellow, peeled, finely chopped
1
teaspoon
ginger, fresh, grated
2
teaspoon
garam masala
1
tablespoon
coriander, fresh, chopped
1
pn
cayenne pepper
1/2
teaspoon
tumeric
2
teaspoon
lemon juice
1
cup
peas, frozen, thawed
1

salt, to taste
 
 

 
 

MEAT FILLING:


1
tablespoon
ghee*
2
each
garlic cloves, peeled, minced
1
each
onion, yellow, peeled, finely chopped
1/2
pound
ground lamb, fine
1/2
pound
ground beef, fine
1
teaspoon
ginger, fresh, grated
2
tablespoon
garam masala
1
tablespoon
coriander, fresh, chopped
1/2
teaspoon
tumeric
1
pn
cayenne pepper
1/4
teaspoon
cinnamon
2
teaspoon
lemon juice, fresh
1

salt, to taste
 
 

 
 

DOUGH:


2
cup
flour, all purpose, sifted
6
tablespoon
vegetable oil
1
teaspoon
salt
1/2
cup
water
 
 

1

oil for frying

Directions:
*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids on the bottom of the pan are browned but not burned. Turn it off and allow it to cool a bit and separate. Strain it through several layers of cheesecloth. Seal in plastic containers. It will keep several weeks in the fridge.
USE EITHER THE VEGETABLE OR MEAT FILLING
Vegetable Filling: Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown. Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender, 5 minutes. Set aside to cool.
Meat Filling: Saute all ingredients until they are crumbly amd most of the liquid is absorbed. Set aside to cool.
Dough: Using a fork, blend the flour, oil and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7 inch circles using additional flour. Cut each circle in half. Roll sides together to make a cone. Hold the cone in your hands, with the fingers wrapped around it. Fill with either the vegetable or meat filling and seal with water into triangle. Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.
MAKES: 48 samosas

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