Samosas

Yield: 8 samosas

Ingredients

Filling

• 3 tablespoons vegetable oil + about 3 cups for frying
• 1/2 teaspoon cumin seeds
• Pinch of asafoetida
• 1 finely chopped green chile
• 4 medium potatoes, boiled and mashed coarsely
• 1/2 cup peas, cooked
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon pepper
• 1/4 teaspoon red chili powder
• 1 teaspoon dry mango powder or amchur
• 1 teaspoon lemon juice

Pastry

• 1 1/2 cups all-purpose flour
• 1/8 cup water
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon chili powder

Instructions

Filling

1. In large skillet, heat 3 tablespoons oil and season it with cumin seeds, asafoetida and green chile.
2. Add mashed potatoes and peas, ground cumin, garam masala, pepper, red chili powder and mango powder and mix well. Cook covered 5 to 6 minutes.
3. Add lemon juice and mix well.
4. Remove from heat and set aside to cool.

Pastry

1. Mix all ingredients to make a stiff dough.
2. Cut pastry dough into 4 equal parts. Take each part and roll it out into a circle about 6 to 8 inches in diameter.
3. Cut each circle into two parts, forming half circles. You will have 8 half circles. Moisten straight edges of each half circle with a finger dipped in water. Take one semi circle and fold it into a cone shape.
4. Stuff about 1 tablespoon potato-peas mixture in each cone and seal top edge with a drop of water on your finger and press edges together.
5. Repeat with remaining pieces of dough.
6. While making samosas, keep both unused dough and filled samosas covered with towel.

Deep Frying

1. Heat remaining oil (to a depth of 3 to 4 inches) in a medium size skillet.
2. Deep-fry samosas, 4 to 5 at a time, cooking them 2 to 3 minutes or until a rich golden brown, turning once about halfway through cooking process.
3. When done, remove with slotted spoon and set on paper towels to drain.
4. Serve hot with mint or tamarind chutney.