Ingredients
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Samosa Dough:
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2 cups Italian '00' flour
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1 teaspoon whole ajwain (bishop's weed, or carom seeds) whole ajwainor carom seeds)
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1/4 teaspoon Baking Powder
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1 1/2 teaspoons Salt
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4 tablespoons unscented oil(vegetable/ canola/ sunflower/ grapeseed)
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warm wateras required
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Samosa Filling:
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2 - 3 tablespoons unscented oil(vegetable, canola, sunflower or grapeseed)
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1/2 teaspoon cumin seeds
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1 medium oniondiced finely
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1 inch piece Gingerchopped finely
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1 - 2 green birds eye chillieschopped finely
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1 teaspoon turmeric
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1 - 2 teaspoons ground cumin
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1/2 teaspoon amchur(dried mango powder)
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1/2 teaspoon garam masala
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2 large potatoeschopped
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1 - 2 cups Water
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1/2 cup fresh peasor frozen peas
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half a lemon Lemon Juice
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to taste Salt
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Large handful cilantrochopped
Directions
How to Make the Samosa Dough:
- Sift the flour, ajwain seeds, baking powder, and salt into a large bowl, and make a well in the center.
- Rub the oil into the flour, until the mixture resembles coarse breadcrumbs.
- Add the warm water, a little at a time, and knead into the flour adding more water as required to make a soft, pliable dough. Knead the dough for 4-5 minutes, until smooth.
- Cover the dough with plastic wrap or cling film and leave to rest for at least half hour or overnight in the fridge.
- Bring the dough back to room temperature before making the samosa shells.
How to Make the Samosa Filling:
- Heat the oil in a sauté pan, then add the cumin seeds. When the seeds being to sizzle, add the onion and fry for 5 – 7 minutes, until the onion is soft but not colored.
- Add the ginger, chilies, turmeric, ground cumin, amchur, and garam masala. Fry together for a couple minutes, then add the potatoes.
- Sauté the potatoes in the onion and spice mixture for about 5-7 minutes, until they begin to fray around the edges. Add enough water to cover the potatoes, then simmer for about 15-25 minutes, until the potatoes are very tender.
- Add the peas and cook for a few minutes. Season to taste with salt and lemon juice.
- Take off the heat and mash roughly. Stir in the cilantro. Let the filling cool completely before stuffing the samosas.
Assembling the Samosas:
- Carefully cut the dough into 6 equal pieces. Take one piece (keep the rest covered with plastic wrap) and gently shape it into a ball.
- Dust your counter with a little flour, then using a rolling pin, roll out the dough into a very thin, translucent oval shape.
- Cut the oval in half width ways.
- Make a cone shape along the straight side of the oval, pinching the edges together with a little water to help seal the sides.
- Take a lemon-sized ball of potato stuffing and place into the cone.
- Gently fold over the rounded side of the cone, using it almost like a flap, and making it into a triangle.
- Seal all edges well, using a little water, then using the tines of a fork, press a decorative pattern into the edge.
- Pinch the top and side edges of the triangle into a ‘mohawk’.
- Deep fry in canola oil.
