ingredients
3 cups of frying oil
Dough:
1 1/2 cups all-purpose flour, plus more for rolling
2 tablespoons semolina flour
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ajwain
1/3 cup vegetable oil
1/3 cup water
Filling:
5 to 6 yellow potatoes, boiled and chilled
1/2 cup minced red onion
1 cup chopped fresh fenugreek
1/2 cup chopped cilantro
1 1/2 teaspoons sea salt
1/3 cup toasted chopped cashews
2 tablespoons vegetable oil
8 to 10 garlic cloves, sliced
2 stalks kari leaves
1 teaspoon black mustard seeds
1 cup tuver, pigeon peas (thawed and drained)
Makes 8 samosas
instructions
To prepare the samosa dough_ In a large mixing bowl, combine the flour, semolina, salt, black pepper, ajwain, and oil with your fingers to make sure the oil and spices are distributed evenly. Add water and mix to make a firm but malleable dough. Shape it into a log and set the dough aside for 10 to 15 minutes.
To prepare the filling_ without peeling them, cut each potato into 4 to 6 pieces. In a medium sized mixing bowl, mix the potatoes, minced onions, fenugreek, cilantro, salt, and cashew nuts.
In a small frying pan, heat the oil and slide in the garlic. Almost immediately, add the kari leaves, mustard seeds, and the tuver. Cook for 2 to 3 minutes and combine this with the potato mix.
To roll the samosas_ Preheat the oven to 350°F. Cut the dough into 4 equal sections. Roll each section into a ball. On a floured surface, roll each ball into a round and thin disc roughly 9-inches in diameter. Cut each round in half, then dab or brush the 1/2-inch perimeter of the entire semi-circle with water.
Place a 1/3 cup of filling in the center of the half-circle. Fold one point of the half-circle diagonally into a triangle over the center of the filling. Then meet the rounded side and seal it in place. Proceed by folding the other point over the mound and close it. Fold or crimp the edges, ensuring that they are completely sealed. You should have a roughly triangular pastry with three points.
Place the samosa on a parchment-lined baking sheet. Repeat with the rest of the pieces of dough and filling. Bake for 7 to 8 minutes only to par-cook them.
Heat oil in a shallow skillet or a wok, and when the oil begins to smoke, lower it to medium setting and slide in 3 to 4 samosas. Cook them on both sides until golden brown. Remove using a skimmer and repeat with the rest of the samosas.
notes & variations
Tuver is a delicious variety of pigeon pea native to Gujarat, India. This ingredient is found at most Indian grocery stores in the freezer section.
To bake samosas, generously brush them with oil and bake for 15 to 20 minutes until golden brown.
Stuffing can vary from a ground lamb masala to a simple potato and peafilling.
The par-baked samosas can be frozen for up to a month before frying.
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