Serves: 60
Total Calories: 31

CAULIFLOWER FILLING:
1 head cauliflower (small, 1 1/2 pounds), broken into florets
2 tablespoons vegetable oil
1 large onion, chopped
2 teaspoons minced fresh ginger
2 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon Madras-style curry powder
3/4 teaspoon fennel seed, crushed in a mortar or under a heavy skillet
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper

CILANTRO CHUTNEY:
1 recipe

SAMOSA DOUGH:
3 cups flour (1 1/2 cups all-purpose and 1 1/2 cups whole-wheat)
1 1/4 teaspoons salt
3 tablespoons vegetable oil, plus additional for brushing
1 cup plus 2 tablespoons water

1. TO MAKE THE FILLING: In a large saucepan of lightly salted boiling water, cook the cauliflower until tender, about 10 minutes. Drain and rinse under cold water. Finely chop the cauliflower with a large knife (don't use a food processor, which could puree the cauliflower). Place in a fine sieve and press gently to remove excess water. Set aside.

2 In a large skillet over medium heat, heat the oil. Add the onion and cook until golden brown, about 6 minutes. Reduce heat to medium-low and stir in the ginger, garlic, salt, coriander, cumin, curry powder, fennel, turmeric, and cayenne. Add the reserved cauliflower and stir constantly until well coated with the spices, about 1 minute. The cauliflower mixture should be fine-textured and dry, but not mashed. Let cool completely.

3. MEANWHILE, MAKE THE CHUTNEY: Follow Cilantro Chutney recipe instructions.

4. TO MAKE THE DOUGH: In a food processor, pulse the flour, whole-wheat flour, and salt to combine. In a glass measuring cup, mix the 3 tablespoons oil with the water. With the machine running, pour the liquid through the feed tube and process until the dough forms a large ball on top of the blade (there may be a few stray bits of dough in addition to the dough in the work bowl). If the dough is too dry or wet, the dough will not form a ball. If the dough feels wet and sticky, add additional flour, 1 tablespoon at a time, and process after each addition. If the dough feels dry and crumbly, follow the same procedure, adding additional water, 1 tablespoon at a time. To make the dough by hand, put the flours and salt in a large bowl. Stir in the oil and enough water to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and firm, about 10 minutes.

5. On an unfloured work surface, knead the dough briefly until smooth. Form into a ball, place on the work surface, and brush the top lightly with oil. Cover loosely with plastic wrap. Let stand for 5 minutes.

6. To make the samosas, dust 2 baking sheets with flour. Pinch off enough dough to roll into a 1 1/4-inch ball. Keeping the remaining dough covered, flatten the dough and roll it into a 5-inch round. With a sharp knife, cut the round in half crosswise to make 2 semicircles.

7. Moisten the straight edge of 1 semicircle with cold water. Lift up the ends of the straight edge to meet and overlap slightly, forming a cone shape. Press the overlapping seam of dough to seal. Place about 1 teaspoon filling into the cone. Pinch the open top of the cone shut, then press with the tines of a fork to seal. Place the samosa on a baking sheet. Repeat with the other semicircle, then the remaining dough and filling.

8. Preheat the oven to 200°F. Line 2 baking sheets with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the samosas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer the samosas to the paper towels to drain. Serve warm, with the chutney for dipping.

Nutritional Facts:

Serves: 60
Total Calories: 31
Calories from Fat: 10

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