Samosas

A samosa is a deep fried conical shaped turnover filled with potatoes, (peas) and spices. It is a Northern India specialty and is popular as an apertizer or an afternoon snack. Samosas are typically served with freshly made mint sauce and a sweet tamarind-date sauce. It really brings out the full flavor of this wonderful snack. Enjoy!

Ingredients: (Makes about 12)

Adapted and inspired by Manjula'skitchen)

1 cup all-purpose flour

2 tsp. soji or semolina flour

2 Tbsp. oil

pinch of salt

½ cup lukewarm water

Oil for deep frying (about 48 fl. oz)

Fillings:

4 medium sized red potatoes

½ red onion, minced

½ cup peas

3 Tbsp. oil

1 tsp. cumin powder

1 tsp. mustard seeds

½ tsp. red chili powder

2 tsp. coriander powder

2 tsp. garam masala

2 tsp. Amchur powder (dehydrated mango powder)

2 green chilies, chopped and seeds removed

Method:

1. Peel and pre-cooked potatoes until just tender but firm. Chop into small pieces.

2. In a mixing bowl, add flour, soji, oil and salt and mix well until it resembles fine crumbs. Add in water and knead to form a smooth dough for about 8-10 minutes. Leave in bowl to sit for about 20 minutes.

3. Heat oil in frying pan over medium heat. sauté onion and chilies until soft for about 2 minutes, followed by the rest of the spices. Fry until fragrant, add peas and potatoes. Season to taste with salt and pepper. Remove from heat.


4. Roll dough into a log and divide into six equal portions. Take a portion of the dough and roll into a 5-inch round and cut into half. Take a piece of the half circle and gently moisten with some water around the edges. Take the two corners and shape into a cone. Use your fingers to pinch to seal the edges. Hold the cone between your thumb and fingers (like holding an ice cream cone) and stuff the inside with samosa filling. Pinch and seal the top openings to close the edges and make sure no fillings is poking through the dough. Do the same to the rest of the dough.