Potato and Pea Samosas
Print recipeIngredients
- oil for deep frying
Filling
- 3 Small potatoes (about 1 lb.)
- 1 cup frozen peas
- 1/2 Large onion (diced fine)
- 1/2 bunch cilantro (chopped)
- 1.5 teaspoons salt
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated ginger
- 1 green chili (seeded and diced fine (Optional))
- 1 tablespoon ghee (clarified butter)
Dough
- 1.5 cups all purpose flour
- 4 tablespoons ghee
- 1/2 teaspoon salt
Directions
| Filling | |
| Step 1 | |
  Boil potatoes until cooked through, and let cool, to speed up cooling cut potatoes in half When cool cut into fine dice, about 1/4" | |
| Step 2 | |
 Saute onions in ghee until just starting to brown, add spices and chili (if using) and cook another two minutes Add peas and potatoes and three tablespoons of water, cover and let cook for 3-4 minutes | |
| filling | |
| Step 3 | |
 Add cilantro and lemon juice to pan, cook for another minute Taste for seasoning, and set aside to cool | |
| Doough | |
| Step 4 | |
 Sift flour and salt together into a wide bowl Add ghee | |
| Dough | |
| Step 5 | |
|
Incorporate ghee into flour mixture by rubbing the ghee into the flour, continue doing this until the flour looks like corn meal | |
| Step 6 | |
| Add warm water one tablespoon at a time to mixture until a dough starts to form, it will take about 5-6 tablespoons | |
| Step 7 | |
| Once dough had formed a ball, turn it onto a counter and knead it for fifteen minutes (it will really take that long) until dough get smooth and elastic, you won't need any flour on the counter or your hands | |
| Step 8 | |
| Wrap dough and let rest for thirty minutes, dough will be very soft and elastic | |
| Step 9 | |
|
Once the dough has rested, knead it once more for 1 more minute, then divide it into 12 balls The best way to do this is to divide it in half, then divide each half into thirds (I am telling you because I managed to screw this up) | |
| Assembly | |
| Step 10 | |
|
Set up your work station with flour to dust your counter, a bowl of water with a pastry brush, a rolling pin, and a tray to put the finished dumplings on, you'll also need room for the bowl of filling | |
| Step 11 | |
| Roll each ball of dough into a circle about 6" in diameter (this gets easier as you go), and cut the circle in half, Pick up one half, and brush one half of the edge facing up with water Form a cone with the dough, pressing the edges together Put a heaping teaspoon of filling into the cone, and brush the top, back edge with water, fold that over the front top edge and press closed Lay the dumpling on a pan and cover with a clean dishtowel Repeat until you have filled all 24 cones | |
| Step 12 | |
|
Heat 1" of oil in a large frying pan over medium high heat Oil is ready when you put the tip of a wood chopstick, or skewer into the oil,and it bubbles around the stick | |
| Step 13 | |
| Lay 1 layer of samosas in the oil, do not overcrowd them Once samosas are in the oil reduce heat to medium and fry for 2-3 minutes per side, or until they are golden brown After each batch, turn heat up before putting new samosa into pan, and turn heat down after each batch is in the oil This will ensure that the dumplings are hot all the way through, without burning the skin | |
| Step 14 | |
| Drain on paper towels | |
| Step 15 | |
| Serve with a sweet and/or spicy chutney | |