Samosas

Makes 10
Ingredients


Dough
2 cups all-purpose flour
3 tbsp chilled vegetable oil
pinch of salt


Filling
3 potatoes
2 tbsp vegetable oil
1 tsp cumin seeds
1 cup peas
1 tsp salt
1/2 tsp ground turmeric
1 tbsp fresh ginger, grated 
1/2 tsp ground chili powder


Directions


To prepare the dough, mix together the sifted flour, salt and vegetable oil. Gradually add 1/2 cup water and knead into quite a firm dough (adding more flour if needed), then set aside while you prepare the filling.


For the filling, peel and cut the potatoes into very small cubes (just a little larger than peas). Boil the potatoes until tender, then drain them and set aside. Heat the vegetable oil in a large fry pan over medium heat, then saute the cumin seeds for 1 min. Add the potatoes and peas, stir everything well, add the salt and spices, and cook for a few mins. Set aside to cool.


A samosa is a dough pouch filled with the potatoes & peas mixture. The best shape for this is a pyramid. Prepare a paper template to help with rolling out the dough to the right shape. You want a parallelogram made up of 4 equilateral triangle in a row, each 2 1/2" on a side, e.g., 

Divide the dough into 10 pieces. Dust a piece lightly with flour, and roll it out into a parallelogram like the one pictured above. Connect and seal the two sides marked "a" which will create a pouch with a lid. Fill the pouch, close and seal the lid. Repeat for the remaining pieces of dough.


Heat the oil over medium heat in a wok or other pan suitable for deep-frying, and deep-fry the samosas in batches of three or four, turning to cook all sides until golden (about 5 minutes).


Drain on paper towels and serve hot with fresh cilantro relish (see elsewhere in the blog for this).