Split pea samosas

20 samosas

Ingredients

Quantity Ingredient
1 cup Split peas, washed
1 teaspoon Turmeric
1½ cup Whole wheat flour
1 pinch Salt
1 teaspoon Oil
1 small Onion, finely chopped
⅛ teaspoon Asafetida
½ teaspoon Black mustard seeds
Oil
Salt
2 tablespoons Cilantro, chopped
1 tablespoon Oil
½ cup Water, approximately
1 teaspoon Whole cumin seeds
3 eaches Dried red chiles, crumbled
Salt

Directions

DOUGH

SPICES

FOR DEEP FRYING

Cover the washed split peas with 2 cups water. Add the turmeric & the salt. Bring to a boil, reduce heat, cover & simmer. Simmer until the split peas just start to break up, about 35 to 45 minutes. Do not overcook. Drain carefully. Transfer to a mixing bowl & stir in the cilantro. Set aside.

DOUGH: Combine the flour, salt & oil. Pour in enough water until the flour congeals into a ball. Knead vigorously for 10 minutes until the dough is soft & pliable. Wrap in a damp towel & let rest for at least 30 minutes.

SPICES: Heat oil in a skillet, saute the onions until golden brown.

Add the asafetida & a few seconds later the rest of the spices in the order listed. Saute, stirring occasionally, for 5 minutes. Pour into the prepared split pea mixture & let cool.

ASSEMBLY & COOKING: Divide the dough into 10 balls. Roll each ball out very thinly into a circle, but not so thinly that it will rip when you pick it up. Cut each resultant disk in half. Set each half aside, preferably covered with the damp towel to prevent drying. Do all the balls of dough in this way.

Take one halved disk, heap one tablespoon of split filling onto one half of the disk. Lightly dampen the edges of the dough with water & seal into a triangular shape. Repeat until all disks have been fileld & sealed in this way.

Heat oil in a wok, enough to deep fry about 4 samosas at once. When the oil is hot, carefully drop 4 samosas into the wok. Fry for 3 to 4 minutes & flip over. The pastry should be a deep golden brown.

When cooked, remove with a slotted spoon & drain well.

Either serve immediately or let cool & freeze. Reheat in an oven preheated to 300F for 10 minutes or so. Be careful as they will burn very easily.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 08-24-95

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