Mouthgasmic RECIPES from the Garden
Ingredients for Samosa dough:
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons vegetable oil
¾ cup warm water
Ingredients for Samosa filling:
2 ½ cups peeled Russet or Yukon Gold potatoes, diced
1 tablespoon cumin
1 teaspoon paprika
2 teaspoons coriander seed
3 tablespoons vegetable oil
½ cup onion, finely diced
2 teaspoons garlic powder
1 inch fresh ginger, peeled and grated
½ cup frozen peas, thawed
vegetable oil for frying
For the dough, combine flour and salt. Stir in oil, then stir in warm water. Knead on a lightly floured surface until dough is elastic, about 5 minutes. Cover and set aside while preparing filling.
For the filling, boil potatoes until fork tender. Drain and set aside.
Toast cumin, paprika, and coriander seed in a dry sauté pan until fragrant.
Add oil, and sauté onion until translucent. Add ginger and sauté for about 1 more minute. Add garlic powder.
Stir in peas and potatoes and mash lightly to combine. Season to taste with salt, cayenne, and black pepper.
To assemble samosas, divide dough into 12 equal portions and shape each portion into a ball. On a lightly floured surface, roll each ball into a 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal, leaving rounded side open. Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal.
Repeat with remaining dough and filling. Cover and chill samosas until ready to cook.
Fill a pot with 2 inches of oil, and heat to 350 degrees F. Place samosas in oil, leaving space in between each, and cook until golden brown on both sides.
Serve warm or room temperature with wasabi vinegar hot sauce.