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7. Once cooled, cut dhokla into 1-inch squares or diamond shapes. Remove from pan and arrange on a serving platter in a single layer.

8. Prepare seasoning: Heat oil in a small fry pan to smoking point. Add asafetida and mustard seeds, covering with a lid to avoid splattering. Fry for a few seconds until mustard seeds stop popping. Remove from the heat, add curry leaves, and cook for a few seconds.

9. Evenly spread the oil seasoning over the dhokla pieces. Garnish with cilantro and grated coconut, if desired. Serve with Cilantro Chutney (page 185) and/or Coconut Chutney (page 185).

NUTRITION INFORMATION PER SERVING:

Calories: 156; Total Fat: 8 g (Saturated Fat: 0.5 g); Carbohydrate: 18 g; Protein: 4 g; Fiber: 2 g; Sodium: 358 mg

Mixed Vegetable-Stuffed Pastries

Subji Samosa

PREP: 15 minutes

COOK: 60 minutes

MAKES: 20 servings

SERVING SIZE: 1 samosa

Samosas are one of the most popular Indian snacks. You will find them in most Indian restaurants as appetizers. Potato-stuffed samosas are the most common, although they can be filled with other vegetables, meat, or even sweet fillings. Making samosas can be time-consuming but well worth the effort. If you have the time, try the traditional version below, making your own dough and shell. If you’re in a hurry or are looking for another variety, try the frozen pastry dough recipe used in Samosa Puffs (page 62) for all the samosa taste with half the hassle. Serve them for breakfast, snack, or as an appetizer at your next party.

MIXED VEGETABLE FILLING

1 medium potato (about 1 cup), boiled

2 cups frozen mixed vegetables (peas, carrots,

corn, and green beans)

1 tablespoon canola or vegetable oil

½ teaspoon cumin seeds

1 tablespoon ginger, peeled and grated

1-2 teaspoons green chiles, finely chopped, to

taste

¼ cup water

1 teaspoon salt

2 teaspoons ground coriander

½ teaspoon amchur or 2 teaspoons lemon juice

1 teaspoon garam masala

DOUGH

2 cups all-purpose flour

1 teaspoon salt

3 tablespoons canola or vegetable oil

½ cup water

Canola or vegetable oil for frying

1. Prepare filling: Peel boiled potatoes and dice into ¼ -inch pieces. Thaw the frozen vegetables in a strainer by rinsing in lukewarm running water. Drain and set aside.

2. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds and fry for a few seconds until cumin turns a darker brown. Add ginger and green chiles; stir for a few seconds. Add mixed vegetables, water, and salt, and stir. Cover, reduce heat to medium, and cook for 3 to 4 minutes. Add potatoes, coriander, amchur, and garam masala. Mix thoroughly. Cover with a lid, cook for 1 to 2 minutes, or until heated through. Open lid and stir to mix. Let cool.

3. Prepare dough: In a medium bowl or food processor, mix flour, salt, and oil until well blended. Add water and make dough.

4. Turn dough onto a lightly floured surface and knead for about 2 minutes or until dough becomes smooth and soft. Divide dough into 10 equal portions. Roll each dough portion between your palms to make smooth balls.

5. Assemble samosas: Pour ¼ cup water into a small bowl; set aside.

6. Roll each ball into a 6-inch circle. Cut in half. Take one half, dip your index finger in water, and run it along the straight edge. Fold in half, overlapping about a ¼ -inch straight edge over the other, making a cone. Press to seal the cone.

7. Fill the cone with the vegetable filling. Dip finger in water and run along the inside of the cone mouth and press the lips together to seal the cone. Keep filled samosas between dry towels to avoid drying.

8. Heat about 3 inches oil in a wok/karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the oil floats up within seconds. (It is important to have the oil the right temperature; if it’s too hot, the samosas’ crust will brown right away and the inside will not be cooked. If the oil is not hot enough, the samosas