Recipe: Pakora and Samosa

From Flavors of India by Shanta Nimbark Sacharoff

Samosa

Filling
1 large or 2 small potatoes
1 carrot
1/2 cup fresh or frozen shelled peas
1 Tbl. vegetable oil
1/4 tsp. black mustard seeds
1/8 tsp. garam masala
1/8 tsp. turmeric powder
1/8 tsp finely chopped fresh ginger
1/4 c. finely chopped onion or scallion
1/2 tsp. salt

Dough
1 c. all-purpose flour
1 Tbl. melted and cooled butter or ghee(Indian clarified butter)
1/2 tsp. salt
2 Tbl. water
2 c. oil for deep frying

The filling should be prepared first so that it will be cool by the time the dough is finished. Pell the potato and carrot and dice into small pieces. In a medium sized pot heat about 3/4 c. water. When the water becomes hot but does not boil, add the potatoes, carrot and peas. Tightly cover the pot and let the vegetables steam until they are fairly soft; this should take about 15 min. The heat should be moderate to low so that the water is not reduced too quickly. When the vegetables are soft but not mushy and all the water has been absorbed and cooked out, remove them to a mixing bowl. In another pot measure out the 1 Tbl. of oil and heat over moderate heat. Add the mustard seeds and chopped onion. When the onions are translucent, add the steamed vegetables and saute for 5 min. or until potatoes are very soft. Add all the spices and salt while continuing to stir the mixture. When all the spices have been mixed well, the filling is ready. Remove from the heat and allow to cool while you prepare the dough.

To make the dough, for half moon shaped shells, first place the flour in a large mixing bowl. Rub into the flour, the ghee, making sure it is thoroughly mixed into the flour. Add the salt and water and knead until a smooth dough is formed. If the dough is too dry add a little water, a teaspoon at a time. and knead until the dough is a bit stiff. Now using the bottom part of your palms knead the dough using a pushing motion. Continue to knead the dough until it is even all over. The samosa jackets are now ready to be rolled out. If the dough is not to be used right away, it should be wrapped in plastic wrap to keep it from drying out.
Break off a walnut sized piece of dough and flatten out using the palm of your hand. Sprinkle a little flour on a wooden board and with a rolling pin roll out the dough trying to roll out round thin shapes. The thin circular jackets should be approximately 4 to 5 inches in diameter. Roll out as many circles as you want samosas. Take one rolled out circle at a time and cut into 2 semicircles of about equal size. Take one of the halves and moisten one side with a little oil. Now place about 2 Tbl. of the cooled vegetables in the center of the oiled half circle and gently spread around evenly but not quite to the edges of the dough. Take the other half circle and place on top of the vegetables. Using your fingers join the 2 pieces of dough so the vegetables are completely enclosed. When all the samosa have been stuffed and sealed, they are ready for deep frying.
Heat the 2 cups of oil over moderate heat. When sufficiently hot, place 2 or 3 samosa in the oil and cook for 5 min. during which time they should have become brown. Drain on paper towels and serve with any chutney you like.

Pakora

2 c, besan (chick pea flour)
1 c. water
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/8 tsp. garlic powder (or 1 clove crushed)
1/4 tsp. tumeric powder
1/4 tsp. cayenne
1 1/2 tsp. salt
pinch of baking soda
1 fresh lemon

You can use :
small eggplant
potato
carrot
small onions
broccoli
cauliflower
plantain
scallions
shallots
spinach
zucchini
or non Indian vegetables such as mushrooms or asparagas

2 c. peanut oil

To prepare the batter place the chick pea flour in a large mixing bowl. Gradually add the water, mixing it with flour by hand. Make sure that you break up all the lumps of flour and add a little extra water if necessary to form a batter that is the consistency a little thicker than pancake batter. Next add all the spices including the salt and baking soda, mixing them well into the batter. Squeezee the lemon juice into the batter and mix again. Taste, correct the seasoning if necessay, cover and put aside.
The vegetables should be thinly sliced or diced.Those that take a long time to cook, such as potatoes and carrots, should be cut into smaller pieces than the rapid cooking vegetables such as bananas and zucchini. Cut all vegetables to be used before you begin to heat the oil. Pour the oil into a wok or shallow saucepan. Place the oil over medium heat until a small drop of batter, when placed in the oil, bubbles and rises to the surface. Place a handful of the diced vegetbles in the batter and mix until each piece is completely covered with batter. Remove the coated vegetables one at a time, fron the batter and gently lower into the hot oil being careful of any hot oil spatter. About 5 or 6 pakora can be cooked at a time without over crowding the wok. Deep fry until they turn a reddish brown. Remove from the oil with a slotted spoon, allowing the excess oil to drain back into the heated oil. Drain on paper towels. Serve the pakora hot as an appetizer, side dish or snack. The pakora go well with any type of chutney, raita or plain yogurt.
If there is leftover batter, it can be saved for a day or two covered and refrigerated. A few tablespoons of water may be added to the batter before reusing to restore any water which might have evaporated.
Note: The fritters may be made several hours ahead, and reheated just before serving, either in a preheated 375 degree F oven(on center shelf), uncovered, for 5 - 7 min, or by refrying in hot (375 degree F oil) for one minute, providing the fritters are a little underdone and pale brown.