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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These delicious potato-filled deep-fried pastries are a wonderful first course. This is a time-consuming recipe, but well worth it! Ingredients:
1 1/2 cups all-purpose flour |
1 tsp kosher salt |
4 tblsp shortening |
6-7 tblsp cold water |
4 tblsp vegetable oil |
2 tsp coriander seeds |
1 tblsp cumin seeds |
1 onion, chopped fine |
1 1/2 tsp finely chopped ginger root |
1 3/4 lbs potatoes, boiled, peeled, and roughly chopped |
1/2 cup frozen peas |
2-3 green chilies, seeded and chopped |
1 1/4 tsp garam masala |
1 tblsp lemon juice |
2 tsp kosher salt |
peanut or corn oil for frying |
Directions:
1. Place the flour and salt in food processor and process for a few seconds.
2. Add shortening and process until fat is well distributed through the flour.
3. Add the water through the feed tube with the motor running until a ball of dough forms on blades.
4. Take out the dough and gather it into a smooth ball.
5. Coat the ball with a little oil and place it in a bowl.
6. Cover it with a moist towel or plastic wrap and let it rest for 1/2 hour.
7. Heat oil in a frying pan.
8. Add coriander and cumin seeds and fry until fragrant, about 15 seconds.
9. Add onions and ginger and fry for 4-5 minutes.
10. Add potatoes and peas and stir rapidly for about 10 minutes.
11. Remove from heat. Add remaining filling ingredients, mix well, and set aside.
12. Knead the dough again for a minute and divide into 2 equal portions.
13. With your hands roll each into a 1/2 inch thick rope and and cut into 8 equal parts.
14. Roll each part into a smooth ball.
15. Roll each ball flat into a 6 inch circle, and cut in half. Each half will make one samosa.
16. Form a cone with the semicircle of dough, sealing with water.
17. Place about a tablespoon of filling in the cone, then pinch the opening shut, pressing tightly and sealing with water.
18. Continue with the rest of the dough and filling.
19. Heat peanut or corn oil to 350 in a heavy pan or deep fryer.
20. Drop in 8-10 samosas and cook until light brown, about 12 minutes.
21. Remove and drain on paper towels.
22. Continue with the remaining samosas.
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