Samosas

Name: Samosas
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 24 samosas
Cuisine: South Asia — Muslim traditions
Ingredients: 3 cup all-purpose flour; 1 tsp salt; 4 tbsp melted butter; 0.75 cup cold water; 2 lb potatoes; 4 tbsp vegetable oil; 2 tsp mustard seeds; 2 medium onions; 4 tbsp fresh ginger; 3 tsp fennel seeds; 1 tsp ground cumin; 1 tbsp ground coriander; 1 tsp turmeric; 1 cup frozen green pea; 1 tsp salt; 2 tbsp water; 1 tsp garam masala; 0.5 tsp ground cayenne pepper

Deep-fried potatoes, coriander and green pea, warmed with mustard seeds and ginger, a South Asian starter.

2 hr 15 min · Serves 24 · Takes some skill

Method

Start cooking mode

Time: Prep 120 min · Cook 15 min · 135 min total
Difficulty: hard

1
First put the potatoes on to boil until tender, then drain and cool. While the potatoes are cooking, make the pastry by mixing the flour and salt in a bowl.
2
Pour in the butter or ghee and rub together wtih the flour until it becomes slightly flaky.
3
Pour 3/4 cup water over the flour and pull the dough together with your hands. You can add up to 4 tbsp more water, one spoonful at a time, until everything comes together in a bowl.
4
From here you can knead the dough by hand for about 10 minutes or throw it in a mixer with a dough attachment, going until the dough is smooth and elastic.
10 min
5
When the dough is done, place it in a bowl, rub with oil and cover until you are ready to fill the samosas.
6
Next, start making the filling by cutting your cooked potatoes into cubes. Heat the oil in a frying pan and throw in the mustard seeds.
7
Cook until they start to crackle and burst and when that happens immediately add your chopped onion and ginger.
8
Cook for a few minutes until the onion softens and then add the fennel, cumin, turmeric, potatoes, peas, salt and water.
9
Stir well and then reduce the heat to low and let cook for about 5 minutes. Sprinkle over the garam masala and hot pepper and stir again.
5 min
10
Taste for seasoning and then take off the heat. Now it is time to start filling your samosas.
11
Grab a piece of dough by pinching off a piece and rolling it thinly and into a circle. You can make the samosas any size you like.
12
With a knife, cut the circle in half, moisten the straight edge with a finger dipped in water and then shape it into a cone, pressing the straight edges together to form a seal.
13
You should now have a little ice cream cone shaped piece of dough which you can spoon filling into.
14
Fill and then moisten the top edges and press closed. Set on a plate and cover with foil or plastic wrap until you are ready to cook (up to 2-3 hours later).
180 min
15
To deep fry the samosas, pour 3 cups of vegetable oil into a 12 inch wok and heat until a piece of dough thrown into the oil bubbles.
16
If you have a deep fryer, you want a temperature around 375°F. Brown on both sides and drain on paper towel.