cup tsp Tbsp cup cup
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Tbsp tsp Tbsp cup clove inch lb cup Tbsp
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all-purpose flour salt vegetable oil warm water
peeled and diced potatoes cut into ½ inch pieces fennel seed cumin seed coriander seed vegetable oil diced onion grinded garlic fresh ginger, peeled and grated frozen chopped spinach, thawed frozen peas, thawed salt pepper vegetable oil for frying
Directions:
1. For dough, combine flour and salt. Stir in oil, and then stir in warm water. Turn dough out onto a lightly floured work surface and knead until dough is elastic, about 5 minutes.
2. Boil potatoes uncovered in salted water until tender, then drain well and set aside.
3. In a large pan, toast fennel, cumin and coriander seeds for 2 minutes Add oil, then onion and sauté for 4 minutes, until onion is translucent. Add garlic and ginger and sauté one minute more. Stir in spinach, peas and cooked potatoes, mashing lightly to combine and warm, then season to taste. Let filling cool.
4. To assemble samosas, divide dough into 12 equal portions and shape each portion into a ball. On a lightly floured surface, roll out 1 ball into a 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal. Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal.
5. Fill a pot with 2-inches of oil and heat to 350 F. With tongs, place samosas in oil, leaving an inch between them, and cook until golden brown, about 4 minutes. Turn over and cook other side until brown, then remove onto a paper-towel lined plate to drain.
6. Samosas can be served warm or at room temperature with appropriate sauces.
Adverbial Context: Samosas are perhaps the most popular vegetarian snack you will see in India, you will notice them all over the country from small tea hut to big mall selling branded samosas. Samosas are like French fries for south Asians. They are most made out of potatoes, they are crispy, and they are fried in oil. Not only samosas are popular snack but also they are integral part of parties, gathering and day trips. They are always served in wedding parties and the above occasions, so in that sense they play a part in the cuisine category of Indian culture. In India only you may find number of different types of samosas. The North Indian samosa contains a wheat flour shell stuffed with a mixture of mashed boiled potato, onion, green peas, spices and green chili; however, meat-stuffed samosas are very common and popular in Indian town with Muslim population and all over the in Pakistan. The entire pastry is then deep fried to a golden brown color, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney (Sauce),
