HKC 6.8: SAMOSA-30 flaky, delicious samosas

Cut cauliflower in tiny pieces. Heat ghee and add cumin seed. When they brown, add asafoetida. Fry cauliflower in ghee and spices on medium flame until cauliflower is tender but not browned. Add peas and cook until peas are tender. Add salt and all other spices. Cook until vegetable is very soft and can be mashed easily and then continue until the paste is quite dry and a little dark in color.

Cut ghee solids or butter into the white flour. Mix together with hands until it is the consistency of coarse corn meal. Slowly add warm water. Mix very well and then knead until dough is completely soft-about 10 minutes. Pinch off balls about an inch in diameter. Roll out in circles 3 1/2-4" in diameter. Cut in half. Place half circles across the left hand with rounded edge towards fingers. On straight edge put a thin line of water with finger. Pull top corner down, twisting over slightly until you have a cone. Press firmly on the seam to seal. Fill 2/3 of the cone with filling and then seal the top edge, first moistening the two sides with a little water. Pinch, twist and fold the sealed edge in successive folds to form a fluted top. Each samosa should have 10-12 little pressed-down folds. The final objective is to have a uniform triangular or fanshaped samosa. They must be well sealed so that they will not break open during the deep frying. Heat ghee for deep-frying. Fry samosas till golden and flaky. Test for doneness by tapping lightly with tongs or spoon. If it sounds hollow, it is done. This is the most delicious pastry ever made.