Somosas are a favourite snack in India.These litlle pastries are perfect foreating with your fiungers and make a good appetizer to start an indian meal.try dipping them in coriander chutney.Samosas can be stuffed with many kinds of meat or vegetable fillings.

Dough:

1/2 c. all-purpose flour

1/2 c. whole-wheat flour

1/4 tsp. salt

1 tbsp. butter or margarine up to 1/2 c. water

about 1 c. vegetable oil (for frying)

about 2 c. filling

1. Put all-purpose flour, whole wheat flour, and salt in a mixing bowl. Cut butter into small pieces and add to flour. Rub butter into flour with your fingertips until mixture looks like large bread crumbs. Mix in enough water, a little at a time, to form a firm dough.

2. Knead dough in bowl for about 2 or 3 minutes, or until smooth. Cover bowl and refrigerate while making filling.

3. When filling is ready, remove dough from refrigerator and place on a floured surface. Knead dough for about 5 minutes.

4. Divide dough into pieces about the size of walnuts and roll each piece into a smooth ball with your hands.

5. Roll balls into thin rounds with a floured rolling pin. Cut each round in half.

6. Put about 1 tbsp. filling onto a piece of dough. Fold dough over filling. Seal edges of dough with your fingers and then with the tines of a fork. Continue making samosas.
7. temperature. In a wok or a deep saucepan, heat oil over medium-high heat. (Oil should be deep enough to cover samosas while cooking.) Carefully place one samosa in oil. If samosa fries to a golden brown in about 3 minutes, the oil is at the right temperature. If it takes longer than this, increase temperature of oil. When oil is at the right temperature, continue frying samosas, a few at a time, for 3 minutes each. Remove samosas with a slotted spoon and drain on paper towels. Eat hot or at room trmperature.

Preparation time: 60 minutes Cooking time: 20 to 25 minutes Yields 10 to 15 samosas