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Samosa Fried, Potato-Filled Dough Pockets To make the samosa filling, heat in a skillet: 1 Tablespoon vegetable oil pinch hing 1/2 teaspoon cumin/mustard/sesame seed mixture When the seeds pop, add: 1 medium onion, finely chopped 1 Tablespoon fresh coriander leaves (cilantro), chopped Saut? until the onion becomes translucent, then add: 1/2 Tablespoon amchur (mango) powder, or 1 Tablespoon lemon juice 1 teaspoon cumin/coriander powder 1/2 teaspoon salt pinch hot red pepper powder Saut? a few minutes, then add: 3 medium potatoes, boiled, peeled, and cut into very small pieces 1/4 cup frozen peas (opt.) Mix well and saut? just until heated through, them remove from heat and set aside. To make the samosa dough, mix in a bowl: 2 cups white flour 2 1/2 Tablespoons vegetable oil 1 1/2 Tablespoons rice flour 1/2 teaspoon salt Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes. To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry. To cook samosa, deep fry until browned, turning twice; drain. Serve with Tamarind-Date Chutney.
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