Samosas
Servings: 10 Samosas
Ingredients
Dough:
2 cups all-purpose flour
¼ cup oil or melted ghee
¼ cup water (+ 2 tbsp )
¾ tsp salt
Filling:
4 medium potatoes, peeled
1 tbsp oil or ghee
1 tsp cumin ground
1 tbsp ginger, grated
8 cashews chopped (optional)
½ cup green peas
2-3 jalapeños, diced (optional)
¾ tsp red chili powder
1 tsp garam masala
½ tsp salt
4 tbsp coriander powder
1 tsp lemon juice
Directions
Boil potatoes just until done. Crumble with a fork and set aside.
Dough:
Mix together salt, flour and ghee in a mixing bowl.
Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.
Take a handful of flour and squeeze it with your hand. It must hold shape and not crumble.
Add water little by little and mix the flour to the dough. It has to be stiff & hard. Do not make soft dough.
Cover with a wet paper towel and set aside for 25 to 30 mins.
Filling:
Heat a pan with oil. Add cumin and ginger until fragrant.
Add cashews, green peas, and jalapeños and sauté for 2 mins.
Add red chili powder, and garam masala. Sauté for 30 seconds.
Add potatoes, coriander, and salt. Mix and sauté for 2 to 3 mins.
Add lemon juice, mix, then set aside to cool.
Wrapping:
Knead the dough to smoothen a bit.
Make 5 portions and roll them into balls. Cover the dough.
Flatten a ball and roll to an oval shape of 8.5 inches long by 6.5 inches wide. 1-2 mm thick.
Cut the circle in half, smear water over the straight edge. Join the edges to make a cone. Press gently to seal the cone from inside as well and pinch the tip.
Fill the cone with potato masala and pack down the filling. Smear water on the edges and seal.
Deep frying:
Gently add as many samosas as you can to the deep fryer set at 375, for 4 minutes or until golden.
Set on a cooling rack when done.
Baking:
Preheat the oven at 350°F for about 20 mins.
Brush each samosa generously with oil all over and place them on a prepared tray.
Bake these for about 35 to 40 mins.
Notes
Can substitute dough with frozen puff pastry sheets.