Chapter 3 STARTERS AND SALADS
Salads hold many of the essential nutrients the body needs and are very good for general health. Hence, a dinner is incomplete without salad. They are delicious, healthy, and easy to make as well. Salads are used to enhance the main course of the meal. The good thing about having salads on a menu containing Indian food is that they often help to balance the spice and the heat of the masalas used in other foods. Indian salads can be dry or yogurt-based, raw or cooked. Vegetables like cucumber, carrot, onion, tomatoes, and sprouts are usually used.
Salads in an everyday Indian home are often quite unimaginative. A few basic fresh vegetables like the carrot, cucumber, tomatoes, and onions are sliced or chopped, dressed with salt, pepper, and lemon juice and served along with everyday meals. Here in the West, we have a slight advantage because we have access to ingredients that aren’t typically Indian, but have the potential to merge delightfully with Indian spices and flavors. Typically, salads are served with the meal rather than as a separate course. Feel free to mix fresh seasonal fruits and vegetables with homemade dressings of yogurt, lemon juice, and freshly ground Indian spices.
Indian cuisine has a rich array of appetizers, snacks, and hors d’oeuvres. Unlike most Western appetizers, which are heavy on butter and cheese, many Indian appetizers are relatively low in fat. Most Indian street-food—from bhajias (deep-fried, battered veggies) to samosas (pastry with delicious fillings) and kebabs—ends up as an appetizer when recreated and presented on a plate.
Appetizers like Potato and Pea Samosas (page 46), Shrimp Stuffed Pappadum (page 42) or Veggie Sloppy Joe (page 36) may be served either before the meal or at tea time with a cup of steaming hot chai. In most Indian families, tea time is in the early evening or late afternoon, with dinner following a few hours later. Indians can never get enough of spicy appetizers and snacks. Indians are social and gather around for any excuse to catch a lively conversation and share a plate of snacks. These snacks go well with our other favorite pastime—drinking tea! Most Indian appetizers can be served with mint, coriander, tamarind or coconut chutney, or any of the accompaniments mentioned in this book. Some can be used as dips, and some can be simply dolloped over these appetizers.
This is my take on the popular Indian street food, Pau Bhaji, that is sold in carts that dot the side of every alternate lane in the city of Mumbai. Even within the city, there are variations in the taste. I like to make the bhaji (filling) not so mashed up that I can’t see what I’m eating. This preparation style also provides a nice texture and leaves some crunch to the veggies. In America, the closest parallel to this dish is the sloppy joe that is usually made with wet, seasoned minced meat spooned over a bun. The Indian sloppy joe uses a lot of butter to gives it its characteristic taste. You can use any vegetable for this recipe. In fact, feel free to also try out the various pau bhaji masalas that are now readily available in your Indian grocery. Add that to mashed veggies, place it between a burger bun or sandwich bread, and you can have a quick meal-to-go!
Serves 4
Prep time: 25 minutes, plus 15 minutes for cooling
Cooking time: 20 minutes
5 potatoes (about 2½ lbs/1 kg)
2 tomatoes (about 12 oz/360 g) chopped
1 cup (130 g) green peas, fresh or frozen (shelled from 1 lb/500 g fresh pea pods or about half a 10 oz/300 g package of frozen peas
3½ oz (100 g) butter or ghee, plus extra to serve (optional)
2 teaspoons minced garlic
1 onion (about 5 oz/150 g), chopped
2 cups (200 g) cauliflower florets
1 teaspoon Asian red chili powder or cayenne pepper
1 teaspoon Café Spice Garam Masala (page 22)
½ teaspoon ground coriander
½ teaspoon ground cumin
Salt, to taste
Juice of 1 lime
4 tablespoons chopped coriander leaves (cilantro)
Butter or ghee, for brushing the rolls
8 slider buns or mini potato rolls
Combine the potatoes with enough cold water to cover, in a large saucepan. Bring it to a boil over high heat and cook, uncovered, until tender, about 15–20 minutes. Drain well and set aside to cool. Peel the potatoes, return them to the pan and mash. Set aside.
Make a small cross with a knife on the top of the tomatoes. In a large saucepan, boil enough water to cover the tomatoes. Add the tomatoes to the boiling water and bring it to a boil, about 1–2 minutes and turn off the heat. Allow to stand for about 5 minutes. Drain and allow to cool slightly, then peel off the skins. Mash the pulp and set aside.
If using fresh peas, cook them in a small saucepan with enough boiling water for 5–7 minutes or until soft.
Heat a large, nonstick griddle pan or a skillet over medium heat and add the butter or ghee. Add the minced garlic and onion and cook, stirring often, until translucent for about 3–4 minutes. Turn the heat to high and add the tomato pulp, mashed potatoes, green peas, and cauliflower florets. Add the ground spices and salt and continue to stir and mash with a spatula or a potato masher until well combined. Cook for about 5 minutes. It is your choice how mashed you want the vegetables to be. Fold in the lime juice and coriander leaves.
Prepare the buns or rolls before serving. Heat a flat griddle over medium heat. Melt the butter or ghee until the pan is coated. Place the buns or rolls and toast them until slightly brown on all sides, about 2–3 minutes.
Serve the buns or rolls hot alongside the mashed vegetables.
The rice flour in this recipe is added mostly as a binder, as fish is very flaky. Canned or fresh lump crabmeat works great with this recipe. The beauty of this dish is that it can be made in advance and kept refrigerated or frozen, and fried as needed—so that unannounced guests can get a treat too! You can make a healthier version by omitting the potato and by pan-frying the cakes. This can certainly be an appetizer, but if serving as part of a meal, make sure there are other wet courses like a dal or a soup that complement it.
Serves 4
Prep time: 20 minutes
Cook time: 20 minutes
1 lb/500 g fish fillet (cod, halibut, or bass)
2 cups (500 ml) fish stock or water, to poach
1 potato, about 8 oz (250 g) boiled, peeled and grated
1 red onion (about 4 oz/125 g), minced
1 fresh green chili pepper, minced
1 teaspoon minced ginger
1 teaspoon toasted cumin seeds, coarsely ground
2 tablespoons chopped coriander leaves (cilantro)
2 tablespoons rice flour
Salt, to taste
Freshly ground black pepper, to taste
1 egg, separated
Oil, to deep-fry
In a medium saucepan over medium heat, add the fish with the fish stock or water and poach gently for about 10 minutes until just tender. Drain, reserving ¼ cup (65 ml) of the stock. Transfer the fish to a large mixing bowl. Flake the fish using a fork, removing any small residual bones.
Add the grated potato, onion, chili, ginger, cumin seeds, and chopped coriander into a bowl and mix well. Sprinkle in the flour and stir to mix. Moisten with the reserved fish stock if needed and season with salt and pepper to taste. Add the egg yolk and mix well to combine. Divide the mixture into 16 pieces and shape into croquettes or rolls.
Heat 2 inches (5 cm) of oil in a kadhai, small wok, or large saucepan over medium heat to 325°F (160°C) on a deep-fry or candy thermometer. To gauge the temperature of the oil without a thermometer, drop a piece of bread about 1-in (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325°F (160°C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds.
Beat the egg white. Dip the fish rolls into the egg white, then deep-fry for 2–3 minutes or until golden. Drain on paper towels. Serve hot.
Vegetable Wrap Kati Roll
The “kati roll,” as it is called in the eastern city of Kolkata in India, or the “Frankie,” as the locals of Mumbai call it, is an extremely popular and quick “short eat.” In fact, even in certain American cities, you can find small eateries and restaurants selling the kati roll—otherwise known as the “Indian burrito.” Given below is my version of a healthy, Indo-American kati roll. Best served with Mint Chutney (page 27) and a side salad of crisp greens.
Serves 4
Prep time: 20 minutes
Cook time: 15 minutes
4 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon minced fresh ginger
1 fresh green chili pepper, chopped
1 red onion (about 4 oz/125 g), thinly sliced
1 carrot, peeled and cut into thin strips
1 small red pepper, cut into thin strips
¼ lb (125 g) white cabbage, cut into thin strips
1 portabella mushroom (about 5 oz/150 g) stem removed and thinly sliced
1 teaspoon Asian red chili powder or cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Café Spice Garam Masala (page 22)
Salt, to taste
4 oz (125 g) Paneer Cheese (page 76), cut into strips (optional)
Juice of ½ lime
4 tablespoons chopped coriander leaves (cilantro)
4 large chapati (page 122) or whole wheat tortilla wraps, about 12 in (30 cm)
Heat the oil over medium heat in a large nonstick skillet. Add the cumin seeds and let them crackle, and then add the ginger, green chili, and onion. Sauté gently until the onion is softened and translucent, about 2–3 minutes. Add the carrot, red pepper, cabbage, and mushrooms and sauté for a minute. Add the ground spices and salt and cook for 2–3 minutes until the vegetables soften slightly. Add the paneer strips (if using) and toss to mix. Remove from the heat and allow to cool. Add the lemon juice and chopped coriander leaves and set aside.
To assemble, lay the flat breads on a clean surface, spoon the filling onto the center of the wrap. Fold the ends over and enclose and fold over the sides. Roll up, holding the ends, to enclose the filling. Serve the wraps warm or cold.
Stuffed Lamb Fritters Shami Kebab
This is one of Sushil’s favorite kebabs, and we often make them for cocktail parties. The preparation is a little time consuming, but they’re rather simple to make. The combination of mint leaves and the sharpness of the red onions that you discover when you bite into these fritters will definitely leave you wanting more. This dish is great as a party starter or a part of a weekend dinner at home.
Serves 4
Prep time: 20 minutes, plus 30 minutes for cooling
Cook time: 1 hour
1 lb (500 g) ground lamb
¾ cup (185 ml) water
4 tablespoons split yellow peas (chana dal), rinsed
1 tablespoon minced garlic
1 teaspoon cumin seeds
5 green cardamom pods
2 cloves
1 cinnamon stick, 1-in (2.5-cm)
2 fresh green chili peppers, chopped
2 tablespoons oil, plus more for deep-frying
2 tablespoons lemon juice
1 teaspoon Asian red chili powder or cayenne pepper
Salt, to taste
1 red onion (about 4 oz/125 g), minced
1 tablespoon chopped mint leaves
2 boiled egg whites, chopped
In a large, heavy-bottomed saucepan over medium heat, add the ground lamb, water, split peas, garlic, cumin seeds, cardamom pods, cloves, cinnamon, and chili peppers and bring to a boil. Reduce the heat to medium and cook until the water is absorbed and the meat is completely dry, about 30–40 minutes. Add the oil and cook, stirring for another 2–3 minutes. Remove from the heat and set aside to cool completely, about 30–45 minutes.
Transfer the lamb mixture (make sure you remove the cinnamon stick) into a blender or a food processor. Add the lemon juice, chili powder, and salt and process to a fine paste. Transfer this mixture to a bowl, divide into 8 equal portions, and roll each into a ball. Refrigerate for 30 minutes to an hour. Meanwhile, mix the chopped red onion, egg whites, and mint in a small bowl and set aside.
Dip your hands in some water and with wet hands flatten each lamb ball. Then add about ¼ teaspoon of the onion-mint mixture into the center, seal, and flatten again into a round patty. Repeat this process to stuff all 8 patties.
Meanwhile, heat 2 inches (5 cm) of oil in a kadhai, small wok or large saucepan over medium heat to 325°F (160°C) on a deep-fry or candy thermometer. To gauge the temperature of the oil without a thermometer, drop a piece of bread about 1-in (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325°F (160°C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds. Working in small batches, deep-fry the lamb patties, turning frequently for 2–3 minutes until crisp and golden. Drain on paper towels. Serve hot. Alternately the patties can be shallow fried, cooking on both sides for about 2–3 minutes.
Crab and Coconut Salad
Although very simple to make, this dish might not end up being your everyday salad, since fresh crabmeat is a novelty and an expensive ingredient in most American groceries. Either lump crabmeat or canned crabmeat can be used for this recipe. The tempering using typical south Indian-style ingredients makes the taste of this salad unique. Coconut gives it a very nice texture and flavor. In case you have leftovers (which I seriously doubt!), you can use them in a wrap, with some lettuce and tomatoes or pocket them in pita bread for a quick working lunch.
Serves 3
Prep time: 10 minutes
Cook time: 5 minutes
3 tablespoons oil
2 teaspoons mustard seeds
5 fresh curry leaves, minced
1 teaspoon minced fresh peeled ginger
1 fresh green chili pepper, seeds removed, and minced
1 small red onion (about 4 oz/125 g), sliced
½ teaspoon ground turmeric
½ teaspoon ground cumin
Salt, to taste
3 cups (300 g) crabmeat, freshly prepared or canned
3 tablespoons coconut milk
1 tablespoon grated fresh coconut
1 tablespoon chopped coriander leaves (cilantro)
Heat the oil in a nonstick pan over medium heat, add the mustard seeds, and sauté until they splutter. Add the curry leaves, ginger, and green chili pepper and cook, stirring for another minute. Add the sliced onions and sauté until softened and translucent, about 2 minutes. Add the turmeric, cumin, salt, and crabmeat, stir for a few seconds. Sauté for 2 minutes, then stir in the coconut milk, grated coconut, and chopped coriander.
Remove from the heat and set aside to cool. Serve the salad cold, with Spiced Pear Chutney (page 26) and some salad greens.
Shrimp Stuffed Pappadum Jhinja Bharwan Papad
Pappadums, sometimes called papads, are dried disks of dough made from legume flours. They are often flavored with chili pepper, black pepper, garlic, and cumin seeds. Some will be brittle and so thin that they’re almost translucent, while others will be relatively thick and made perhaps from a different kind of legume. Pappadums are a great way to bring additional flavor and texture to an Indian meal. Sometimes they are just the added touch that completes a meal.
There are several different ways to cook the pappadums. A common way is to deep-fry them by sliding them one at a time into a skillet filled with hot oil. They will instantly start to expand and change color. With a pair of metal tongs, try to hold each one under the surface of the oil until the whole disk has cooked, a process that should take no more than 5–7 seconds. Remove from the fryer, drain the excess oil, and stack them to cool and become crisp. Another cooking method is to hold each pappadum over the flame of a gas burner or a grill for about 1 minute, quickly exposing all sides and edges to the heat. They crinkle up into beautiful shapes almost at once and become very crisp as they cool. But while they are still warm, they can be shaped into pockets, rolls, or other desired shapes. Cooked pappadums can be stuffed or topped with toasted coconut, chopped herbs, spice mixtures, minced meats, and nuts. Here is a quick recipe for stuffed pappadums. I describe filling them with fresh shrimps, but you can be creative and use any stuffing you like. Spiced mashed potatoes, minced meat, or mixed vegetables will work well. Serve this with a dipping sauce or chutney. Try the Spiced Pear Chutney (page 26) as it goes with it very well.
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
1 tablespoon oil
1 large onion (about 8 oz/250 g), minced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon freshly ground black pepper
¼ teaspoon ground coriander
½ teaspoon ground turmeric
½ lb (250 g) fresh, medium-size shrimp (about 15–18), peeled, deveined, and chopped
1 small potato, about 5 oz (150 g) boiled, peeled and chopped
1 teaspoon lemon juice
Salt, to taste
2 tablespoons chopped coriander leaves (cilantro)
8 plain or spicy papads (uncooked pappadums)
1 tablespoon all-purpose flour
Oil, to deep-fry
To make the stuffing, heat the oil in a large nonstick skillet over medium heat. Add the onion, garlic, ginger, and black pepper and sauté until the onion is soft and translucent, about 5 minutes.
Add the ground coriander, turmeric, and chopped shrimp. Sauté for 3–4 minutes and then add the cooked potatoes, lemon juice, and salt. Sprinkle with the chopped coriander leaves. Mix well and set aside to cool.
Meanwhile, soak the papad disks in warm water for 5–8 minutes to soften and then drain. In a small bowl, mix the flour with a few drops of water to form a paste. This will act as glue. Spoon the shrimp mixture on to one side of the papads, then roll up, folding in the sides and sealing the edges with the flour paste, to form a roll.
Heat 2 inches (5 cm) of oil in a kadhai, small wok, or large saucepan over medium heat to 325°F (160°C) on a deep-fry or candy thermometer. To gauge the temperature of the oil without a thermometer, drop a piece of bread about 1-in (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325°F (160°C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds. Deep-fry the stuffed papads in batches, turning frequently for 2–3 minutes until crisp and golden. Drain on paper towels. Serve hot.
Chopped Vegetable Salad Khachumbar Salaad
In India, or in Indian cuisine, salads are usually served as a relish and an accompaniment rather than in the traditional way a Western meal would feature a salad. However, I have made this salad with the thought in mind that Americans usually treat salad as a proper course by itself. Add as many vegetables as you want—this can be made into a whole meal. Or, if you intend to serve it as part of a meal, serve small portions, as this salad can be quite filling. I have used unconventional greens—baby spinach instead of lettuce. The salad also has the goodness of honey, as an alternative sweetening agent.
Serves 4
Prep time: 20 minutes
2 cucumbers (about 1 lb/500 g), peeled, cut in half lengthwise and diced
1 carrot, peeled and diced
1 red onion (about 5 oz/150 g) diced
1 cup (150 g) cherry tomatoes, halved
¼ cup (25 gm) fresh or frozen sweet corn kernels
2 cups (100 g) packed fresh baby spinach leaves, washed
LEMON HONEY DRESSING
3 tablespoons freshly squeezed lemon juice
2 teaspoons honey
3 tablespoons extra-virgin olive oil
Salt, to taste
½ teaspoon dried red pepper flakes
1 tablespoon minced fresh mint leaves
2 teaspoons cumin seeds, toasted and coarsely ground
Whisk together the ingredients for the Lemon Honey Dressing in a small bowl until well blended. Set aside.
Mix together the cucumbers, carrot, onion, tomatoes, corn, and baby spinach in a large mixing bowl.
Pour on the Lemon Honey Dressing and toss gently. Transfer to a serving bowl and serve chilled.
The idea for this recipe struck me once when I had a lot of roasted sweet potatoes left over from a family Thanksgiving dinner. I conveniently used the surplus to make a salad the next day. Very soon, this became a habit! I use chaat masala in this salad to bring out the flavors of the cooked sweet potato. You can also use dried raw mango powder and black or sea salt to do the same and bring out the uniqueness of Indian flavor. During winter in India, sweet potato chaat is sold by street-side vendors and is a very popular evening snack.
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
2 large (about 1 lb/500 g) sweet potatoes
3 tablespoons oil
1 cup (100 g) bean sprouts
1 apple, peeled, cored, and diced
2 cups (125 g) diced romaine or iceberg lettuce
LEMON MINT DRESSING
3 tablespoons freshly squeezed lemon juice
1 teaspoons honey
3 tablespoons extra-virgin olive oil
1 tablespoon Mint Chutney (page 27)
2 tablespoons minced coriander leaves (cilantro)
2 teaspoons Chaat Masala (page 22, optional)
Preheat the oven to 400°F (200°C). Apply one tablespoon of oil to the sweet potatoes. Place them on a baking sheet and bake for 20–30 minutes until soft. Peel and dice. Set aside.
While the potatoes are cooking, whisk together the ingredients for the Lemon Mint Dressing in a small bowl until well blended. Set aside.
Heat the remaining oil in a small nonstick pan over medium-high heat and fry the sweet potatoes until light golden brown. Set aside in a large mixing bowl. (Frying is optional, as you can use baked sweet potato as is.) To serve, toss the sweet potatoes with the bean sprouts, apples, lettuce and Lemon Mint Dressing. Transfer to a serving bowl and serve chilled.
Chickpea, Mango and Watercress Salad
This recipe contains shredded raw mango. If you find it is a challenge to find fresh mangoes, you can easily substitute any other crunchy vegetable like radish or jicama. Also, this recipe uses olive oil, which is not a very traditional ingredient in Indian cuisine. This salad has partially been inspired by the very popular Thai raw mango and papaya salad, but selected Indian spices and grains add an interesting twist. The bitterness of watercress works well to balance the sourness of the mangoes.
Serves 4
Prep time: 20 minutes
Cook time:10 minutes
1 tablespoon extra-virgin olive oil
1 teaspoon mustard seeds
2 teaspoons split black gram (urad dal)
5–6 fresh curry leaves, minced
1 fresh green chili pepper, minced
½ teaspoon red chili flakes
1 can chickpeas 15½-oz (439-g), drained and rinsed well
1 teaspoon salt
3 tablespoons shredded coconut, fresh or frozen
1 green mango (about 8 oz/250 g) peeled and cut into thin strips
Watercress
1 apple, cored and cut into thin strips (optional)
Grated zest and juice of 1 lemon
Heat the oil in a small skillet over medium heat. Add the mustard seeds and black gram and sauté for 30 seconds until the mixture splutters. Then add the curry leaves, green chili, and red chili flakes and sauté for another minute. Add the cooked chickpeas and salt and sauté for another minute or 2 and then remove from the heat.
Let it cool for 5–10 minutes. Add the coconut, mango, watercress, apple (if using), and lemon zest and juice. Toss to mix all the salad ingredients together and check the seasoning.
Potato and Pea Samosas Aloo Aur Matar Samosae
At Café Spice we make more than 10,000 handmade samosas a day! The samosa is a quintessential Indian snack and is probably the most common snack served when you have unexpected visitors. Every neighborhood in India has at least one vendor selling these delicious triangular fritters. Although the standard stuffing for samosas is potato, you can be very innovative and use ingredients like leftover lentils, vegetables, or even minced meat for the filling. The preparation is simple—if you can consistently form triangle shapes, you can make samosas. Various machines and equipment have been tried to form the perfect swollen triangle from the dough, but to date, the best samosas are still made by hand. At the Café Spice kitchen, we have a dedicated samosa room and employ skilled “samosa girls” who have mastered the art of consistently churning out these perfect triangle shapes.
Serves 4
Prep time: 30 minutes
Cook time: 15 minutes
SAMOSA PASTRY
2 cups (240 g) all-purpose flour
½ teaspoon salt
¼ teaspoon nigella seeds (optional)
4 tablespoons plus 1 teaspoon oil
4 tablespoons water, plus more if needed
POTATO AND PEAS FILLING
4 tablespoons oil
1 teaspoon mustard seeds
1 onion (about 5 oz/150 g), diced
1 teaspoon ground coriander
1 teaspoon Asian red chili powder or cayenne pepper
1 teaspoon salt
½ teaspoon ground turmeric
2 potatoes (about 1¼ lbs/600 g), peeled and diced
1 cup (130 g) green peas, fresh or frozen (shelled from 1 lb/500 g fresh pea pods)
To make the Samosa Pastry: Sift the flour and salt into a bowl. Add the nigella seeds (if using) and 4 tablespoons of oil and rub the ingredients in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water and form the dough into a stiff ball, adding more water if needed.
Knead the dough on a floured surface for about 5–7 minutes, until smooth, and make a ball. Rub the remaining 1 teaspoon of oil on the surface of the dough ball and set it aside for at least 30 minutes, making sure it is tightly wrapped with plastic wrap. While the Samosa Pastry is resting, make the samosa filling.
To make the Potato and Peas Filling: Heat the oil in a skillet over medium heat. Add the mustard seeds, and when they start to pop, add the onion and fry until soft. Add the ground coriander, Asian red chili powder or cayenne pepper, salt, and ground turmeric and cook, stirring constantly, for about 30 seconds. Add the potatoes and green peas. Cover and cook for 15 minutes, stirring frequently, until the potatoes are cooked. Remove from the heat and set aside.
When you are ready to fill the samosas, divide the Samosa Pastry into 8 balls. It is important to work with one ball of dough at time and to keep the other dough balls covered to prevent drying. Take a ball and roll it out into a 7-in (18-cm) circle. Cut it in half with a sharp knife. Working with one of the half-circles, with the straight edge positioned at the top, fold one of the sides inward to the center. With your finger, rub a little water on the top of folded edge. Now take the other side and fold it inward, overlapping the moistened dough edge to form a cone. Press the two edges together. Fill the cone with about 2 tablespoons of the filling of your choice. Do not over fill the samosa. It is very important that there is at least a ¼-in (6-mm)-wide border of dough along the top to make sure the filling does not come out while frying. With your finger, rub a little water along the inside edge of the dough at the top of the cone. Close the top of the cone by firmly pressing the open edges together. Press the top seam down with back side of the fork, or flute it with your fingers. Fill the rest of the samosas.
Heat 2 inches (5 cm) of oil in a kadhai, small wok, or large saucepan over medium heat to 325°F (160°C) on a deep-fry or candy thermometer. To gauge the temperature of the oil without a thermometer, drop a piece of bread about 1-in (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325°F (160°C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds. Deep-fry the samosa in batches, turning frequently, until golden brown and crisp. Remove them with a slotted spoon and drain on paper towels. Serve hot or at room temperature.
