When buying flour for to make dough, do not buy atta flour that is available in most Asian stores, and now also available in some Supermarkets, especially in Australia. Buy the stone ground whole meal flour from your local supermarket.

Ingredients

2 cups flour
1 cup flour for kneading
1 cup warm water, 
1/4 teaspoon salt
1 tablespoon caraway seeds

Grind the caraway seeds in a coffee grinder, must be very fine.  Sieve the caraway into the flour using a very fine sieve. Mix the flour, salt and caraway with water in a bowl large enough for easy movement of your hands when kneading. The  dough will start out soft and sticky, becoming smooth and elastic as you work the dough. Add flour slowly, allowing the dough to absorb it wholly. As you continue to knead the dough it will become smooth, elastic and springy to the touch. Roll into a smooth ball and cover with a damp tea towel so that the dough does not dry out. Set aside for a hour.

Kneading: Make the dough into a smooth ball and push the ball across the bowl so that the dough rolls under the flat of your palm. Think of a bulldozer tread turning. Turn the ball ninety degrees and repeat. This action forms air pockets and stretches the gluten strands to give a light, fluffy bread dough. 

If your kitchen mixer has a dough hook attachment this basic recipe get a lot simpler. Place the ground caraway seeds, salt and water and mixer bowl and start on slow speed. Add the flour slowly, being careful that the dough does not splash flour before it is incorporated in the dough. When the dough is soft and sticky as above, leave to need for about 5 to 10 minutes. Do not add too much flour, it will even out very quickly. The dough will form a single lump, rolling around the bowl. Remove from the bowl and knead by hand for a few more minutes. Then set aside rolled in a damp tea towel for an hour or so.

The dough could be kept in the refrigerator, and used when needed. It will last a few days. You will have to knead each time you are going to use it.

Samosa

Take one batch of prepared dough and roll it out on a bench, sprinkling flour on both sides so that it does not stick. Roll the dough as thinly as possible.

Next, thinly spread the dough with melted ghee or butter using a pastry brush or the back of a tablespoon. Then fold the dough over itself about three or four times.

Roll the dough out again unto the shape of a large rectangle. The dough should not be too thin, about 1/4 inch thick.

Trim the rough edges, then cut the pastry into 3 inch squares using the width off your palm as a guide.

Next place 1 dessert spoonful of potato and pea curry onto each square. Pick each square and fold into a triangle. Carefully press the edges together making sure they are well sealed. Then use a fork to press the sides down, being careful not to tear the pastry. Alternatively, you may use your thump and to curl the edges of the pastry thereby creating an embroidered effect.

Cook the Samosas in moderately hot oil until golden brown, dropping them into the oil one by one. Use your hands to gently slide the samosas into the oil, thongs can puncture the dough, letting the oil into the filling and completely spoiling the dish. Please do not try to remove the samosas using your hand, by all means use tongs to remove the cooked samosas, briefly draining them on a paper towel. A well kneaded dough, will make the samosas puff and float when cooked.

Serve it with either a coconut and mint sambal or fruit chutney and garnished with some greens and fresh coriander leaves.

Coconut and Mint Sambal

1/4 cup desiccated coconut l tsp ginger 1 tsp garlic 1 1/2 cups finely chopped mint

Frying Ingredients 1 tsp black mustard seed 1/2 large onion 1/2 tsp black Cumin seed 2 tablespoon  ghee

Blend desiccated coconut till half ( make sure that you do not over heat the blender - 2 minutes at a time. Unless your blender is over 500 watts it will burn if over used)

Add garlic, ginger, mint and 2 cups of very hot water and blend till well mixed

Heat pan and add mustard and cumin seed and fry till the seeds pop. Add onion as soon as the seeds start popping and cook for a few minutes until soft.

Add the blended ingredients and cook for 2 minutes. Add salt to taste.

Note: This dish can be used either warn or cold. 

           This dish is my single most popular side dish

 

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 Last modified July 14th, 2000 copyright© IFC NET 2000