Samossa (Also Pronounced Sangossa) Is A Favorite Food Of The Devotees Of Krishna. As An Hors D'Oeuvre Or As A Course In Themselves, These Spice-Filled Pastries Are ALWAYS A SURE Delight.
STUFFING:
1 medium sized cauliflower
8 oz. package frozen peas
1 tsp. cumin seeds
¼ tsp. crushed red peppers
¼ cup vegetable oil
1 tsp. salt
MASSALA:
¼ tsp. Cloves
¾ tsp. Cinnamon
½ tsp. Coriander
¼ tsp. Cardamon
¾ tsp. Ginger
¼ tsp. Sage
¼ tsp. Thyme
1 tsp. turmeric
COVERING:
5 cups white flour
6 tbsp. Butter
1-1/2 cups water
Make massala by mixing dry ingredients together in a cup. Then, in a 4-quart saucepan heat oil till smoking. Add cumin seeds and crushed red peppers. Cook till black. Break cauliflower into small pieces, add and stir. Add massala and mix well. Add peas and mix well. Add salt. Add water and cover. Cook for about 3 hours, stirring occasionally. When done, mash vegetables into a pulp with fork. Set aside to cool.
Mix flour and butter well by rubbing the mixture between palms of hands. Add water and knead into an even, stiff dough. Make a few ½-inch diameter balls. Roll balls out into circles 4 or 5 inches in diameter, and about 1/8 inch thick. Cut circles in half and fold into cones as shown in figures 1 through 3. Seal this fold with a little water on finger. Stuff the cone to the top. Then seal cone by folding down the loose flap, stretching dough as it is folded (figure 4). Finished samossa should look like a fat little triangle. Make all samossas in this way. Let them set about half an hour before deep frying.
Deep Frying:
Heat 2 quarts of oil in a large heavy pot or deep fryer. When oil is sufficiently hot, but not smoking, put samossas into it and fry for about 15-20 minutes or till golden brown. Stir frequently while frying. Makes about 60.