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Whole wheat flour
Potato Filling for Samosas
In the bowl of a mixer fitted with the paddle attachment, combine the two flours and the oil. Mix until well blended.
Add the water. Mix at low speed until a dough forms.
Remove the dough from the mixer and knead it until smooth.
Rub the dough lightly with oil to keep a skin from forming, wrap in plastic, and let rest 30 minutes.
Divide the dough into 24 equal pieces, about
) each. Roll each piece into a ball.
Roll out each ball of dough into a circle
) in diameter. Cut the circles in half to make two semicircles.
Moisten one half of the cut edge of a semicircle with water, then shape the dough into a cone. Move the moistened edge to overlap the other half of the cut edge and press together to seal.
Fill the cone with about
) potato filling.
Moisten the inside of the open end of the filled cone with water, then press the edges of the dough together in a flat seam. Seal the seam by pressing with a fork.
Repeat with the remaining dough and filling.
Deep-fry at 350°F (175°C) until browned.
Serve warm. Offer them plain or with
as a dip.