Categories: Appetizers, Indian, Vegetarian 
      Yield: 10 servings 
  
      2 c  Whole wheat flour 
      3 tb Vegetable oil 
    1/2 ts Salt 
           Vegetable oil to deep fry 
      7 md Boiled potatoes 
     10 tb Vegetable oil 
    1/8 ts Asafetida 
      1 ts Whole fennel seeds 
      1 ts Whole cumin seeds 
      1 ts Whole black mustard seeds 
     12    Whole fenugreek seeds 
      3    Whole dried red chilies 
    1/2 ts Turmeric 
  1 1/2 ts Salt 
      1 tb Lemon juice 
  
  To make the pastry, combine the 2 c of flour with 3 tb oil.  Add salt & 
  mix.  Add 1 cup of water a little at a time until you have a firm dough. 
  Knead the dough well for 10 minutes or until the dough is elasticy & 
  smooth.  Form inot a ball, brush with a little oil, cover with a damp towel 
  & set aside. 
   
  To make the filling: 
   
  Boil the potatoes & let them cool.  You may peel them if you like,I choose 
  not to.  Dice them into bite-sized pieces. 
   
  In a wok or very large skillet, heat oil over medium heat.  When very hot, 
  drop in the asafetida.  5 seconds later, add the fennel & cumin seeds. A 
  few seconds later add in rapid succession the mustard seeds & fenugreek. As 
  they begin to change colour & pop, add the chilies. As soon as the chilies 
  swell & darken, add the potatoes, turmeric & salt. Fry gently, carefully 
  turning the potatoes so as not to break them. Fry for 15 to 20 minutes 
  until the potatoes are unevenly browned. Add lemon juice & mix well. Check 
  the salt.  Remove potatoes from the wok, place in a serving dish & crush 
  coarsely with the back of a slotted spoon. 
   
  Divide the dough into 28 to 30 equal balls.  Flatten each ball & roll it 
  out on a floured surface until it is approximately 4 inches in diameter. 
  Cut each round in half. 
   
  Taking one semicircle at a time, moisten half the length of the cut edge 
  with a finger dipped in water.  Form a wide cone with the semi-circle, 
  using the moist section to overlap 1/4 inch & hold it closed. Fill samosa 
  3/4 full with stuffing.  Moisten the inside edges of the opening & press it 
  shut.  Seal this end by pressing down on it with a fork as you would a pie 
  crust.  Do all the samosas this way, keeping them moist in a plastic wrap 
  or under a damp towel until you are ready to fry. (I find that I save a lot 
  of time & anguish by frying them as I go). 
   
  Heat the oil for deep frying in a wok.  When the oil is hot, slide in 3 or 
  4 samosas, be careful not to overcrowd.  Fry until the samosas are brown on 
  all sides, about 2 or 3 minutes.  Remove with a slotted spoon & drain on 
  paper towels.  Repeat until you have 60 samosas. The oil should be hot, but 
  do not use a high heat otherwise they will burn. 
   
  Serve samosas hot with a sweet chutney or tamarind paste.  They can be 
  frozen & re-heated in a 300F oven. 
   
  Madhur Jaffrey, "An Invitation to Indian Cooking"