Samosas

DOUGH

• 2 cups all-purpose flour
• 1/2 tsp salt
• 6 tbsp vegetable oil
• 3/4 cup water +( 2 tbsp if needed)

FILLING

• 2 cups chopped red potatoes
• 3/4 cup frozen peas and carrots, thawed
• 1/4 cup finely chopped onion
• 1 tbsp minced fresh ginger
• 5 cloves minced fresh garlic
• ¼ tsp ground cumin
• ½ tsp cumin seeds
• ¼ tsp coriander
• ½ tsp ground turmeric
• 1/4 tsp ground red pepper
• ¼ tsp kosher salt
• 1/2 tsp curry powder
• ½ tsp garam masala
• ¼ cup cilantro
• 3 tbsp olive oil for cooking
• vegetable oil for frying

INSTRUCTIONS

• For the dough, mix the flour and salt in a medium bowl. Slowly add the oil and water, mixing with your hands until a smooth dough forms. Cover the dough with plastic wrap and let it rest for 30 mins.
• For the filling, heat oil in a large saucepan over med heat. Add the cumin seeds, onion, ginger, and garlic; and cook until the onion is translucent. Stir in the spices and cook for 1 min. Add the potatoes and 2 tbsp of water and cook covered till soft. Make sure to stir occasionally. Next add peas, and carrots and cook until heated through. Remove off heat, stir in the cilantro, and let the filling cool.
• Divide dough into 8 sections. Roll out the dough in a circle on a lightly floured surface until it’s translucent and thin. Cut in half. And fold into cones. Use water to seal the sides. Place about 2 tablespoons of the filling into the cone. Fold the dough over the filling to form a triangle and press the edges to seal.
• To fry the samosas, heat the oil in a saucepan over medium heat to 350F°. Add the samosas and cook until golden brown (about 3-4 minutes). Drain on a paper towel and serve hot with your favorite dipping sauce. I love to pair mine with tamarind sauce!