In the book (page 4) it quotes on fan as saying "When you think of Samosas, you think of Rasananda, and when you think of Rasananda, you think of Samosas." This is his recipe.
*Ghee is butter which has had its protein solids cooked off. To make this, cook butter for a few hours over low heat & scrape off the solids which form on the surface after cooking. To further separate the solids from the ghee, strain over a paper towel. Ghee can also be purchased in a Co-op, health food store, or Indian market*
~ Mix the flour & salt with the ghee and add water to make a dough. Make equal golf-ball sized balls out of the dough and then roll flat with a rolling pin. Stuff the stuffing inside, then close tightly like a turnover for frying. Fry in oil combined with a few more teaspoons of ghee. Flip occasionally and fry until a light brown.
* Note ~ I bake mine. I find this much easier, personally speaking, and like staying away from the extra oil. I line them on a cooking sheet and bake at 325 for approx. 20 - 30 minutes, till they are nice and brown. We then serve them with sour cream on the side. Yummy!
~Hot Pocket sized Samosas, brushed with butter, and ready for the oven~
They might not be 100% true to Rasananda's, I've never actually had his, I bake mine and I used butter instead of Ghee. But they are made with love, and they are yummy. And every time I eat them I feel them healing me. It is wonderful and beautiful. Try them sometime.