Fennel-flecked potato samosas

This is also from Mangoes and Curry Leaves

Dough:
1 c. all-pupose flour
1/2 t. salt
scant 1 t. fennel seeds
2 T. vegetable oil or raw sesame oil
scant 1/2 c. warm water

Spicy Potato filling: (can also use to stuff parathas or dosas)

1lb. potatoes (baking or 3 c. chopped, peeled, boiled poatatoes)
2 T. veg oil
1/2 t. black mustard seeds
1/2 t. turmeric
2 t. minced garlic or garlic mashed to a paste
1 c. finely chopped onion
2 green cayenne chiles, or substitute jalapeños, seeded and miced
1/4 t. cayenne (opt)
1 t. salt
1/4 c. packed minced coriander leaves and stems (or parsley or mint)

Boil potatoes until just tender, drain, return to pot, cover and let stand 20 min.
Peel and place in large boil.  Mash into pieces.
Heat oil, cook mustard seeds 20 seconds, or until mostly stopped spluttering.
Lower heat to med-high, add turmeric and garlic, stir-fry 30 sec.
Toss in onion, cook, stirring, 8 min. until onion is tender and starting to brown
Add chiles and cayenne, then potatoes and salt, press allagainst hot pan, turning, stirring, until well blended and chiles soft.  Cool to room temperature. Taste and adjust salt if necessary. (can also add fresh or green peas a few minutes before you remove it from the heat.


Peanut oil for frying
DOUGH:
Make the dough an hour before shaping.  Put flour, salt, fennel into food processor.  With machine running, pour oil, then water through tube and a ball of dough will form.  Process 15 seconds.  Turn dough onto lightly floured surface and knead 1 minute until very smooth.  Cover with plastic wrap and rest 30 min to 3 hours.

Cut in half, cover one half.  Cut other half in half again and roll each piece into a 10" long rope. Cut ropes in half, roll each piece into a 10x4" oval.  (If dough resists, rest it and start rolling another piece).  Once rolled out, dust both sides with flour and stack.

SHAPING:
Put out a little bowl of cold water.
Cut one piece of dough in half, crosswise.  Lay the cut dough on your hand with the cut part near your finger, the long curving part toward your wrist.
Wet half the length of the cut side with a little cold water, fold the cut sides together to make a little pocket.   (v-shaped pocket should point towards your fingers).  Fill with generous Tablespoon of filling, fold curved flap over and pinch carefully around the edge.   Shape 16 samosas, let stand uncovered, to dry a bit, 30 min,

FRY in 2" peanut oil between 325* and 350*.  Pause a little before adding each.  Fry until sides are brown and firm, turning as necessary.  Serve with sauce or chutney.

Reheat:  drop in very hot oil 30 seconds, or wrap in foil and reheat in 300* oven for 10-15 min.