Crust:
10 oz (280 gm) white all-purpose flour
3/4 tsp salt (4ml)
1/2 tsp baking powder (3ml)
2 ounces ghee or oil (56gm)
3 tbsp plain yogurt (45ml)
water as required
Stuffing: (Meat or Vegetable)
4 potatoes, or 1 lb (500 gm) beef or lamb (cut into small chunks)
1/4 tbsp oil (1.5ml)
1/4 tsp mustard seeds (1.5ml)
pinch of cumin seeds
1/4 tsp fenugreek seeds (1.5ml)
1/2 tsp chili powder (3ml)
1/4 tsp salt (1.5ml)
pinch of turmeric
1 onion, chopped
4 cups peas (1000ml) (only with potatoes)
Combine flour, salt and baking powder in a large bowl, add oil or melted ghee. Add yogurt and a little water and combine carefully to make a stiff dough.
Shape dough into small rounds and then roll into thin circular pancakes about 6" diameter. Brush flattened dough with oil or ghee and place on top of each other to form a stack. This stack is then rolled out as thinly as possible. Cut into rounds and fill with stuffing. Seal the edges together using a little water to bond and then deep-fry until golden-brown.
Stuffing:
Vegetable: wash and cut potatoes into small pieces. Heat oil and fry mustard seeds, cumin and fenugreek for two minutes. Add potatoes, onions and other spices and sauté for a few minutes. Add a little water, cover and cook over low heat until the potatoes are done. Add peas and mix well.
Meat: Heat oil and mustard seeds, cumin and fenugreek for two minutes. Add meat chunks, onions and other spices and sauté until meat is cooked.
Serve samosas with mint or other chutney