Ingredients
- For dough (alternatively, you can use six 8-inch tortillas):
- 11/2 cups all-purpose flour or unbleached flour
- 1/2 cup rice flour
- 3 Tbsp. canola oil
- 1/2 tsp. salt
- Cold water
- For binding:
- 1/2 cup all-purpose flour
- Few spoons of cold water
- For filling:
- 2 Tbsp. oil
- 1/2 tsp. turmeric
- 1 cup frozen peas, thawed
- 1 tsp. garam masala
- 1/2 tsp. chili powder
- 1 tsp. lemon juice
- 1 tsp. salt
- 3 medium Yukon gold potatoes, boiled, peeled and coarsely mashed
- Oil for frying
Directions
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To make the filling: Heat 2 tablespoons of oil in a sauté pan, add turmeric and the green peas and sauté over medium heat for 3 minutes. Add the garam masala, chili powder, lemon juice and salt. Take the pan off the heat. Mix in the potatoes thoroughly and set aside.
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To make the shell: Make a firm dough by mixing the dough ingredients. Divide into six balls and roll each into 8-inch rounds that resemble tortillas. Cook them lightly over a very low flame on both sides just enough to make the sticky surface disappear. Cut each circle down the middle into 2 semicircles. (If using tortillas, cut them into semicircles at this stage). You will have 12 sheets.
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To make the binding: Make a paste resembling glue with flour and water.
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Assembly: Take a sheet and place it on a board so that the curved edge of the semicircle is on the top and the straight edge is on the bottom. Lift the bottom left corner and fold the sheet half way. Put some flour paste to bind the sheet in a line where the end of the fold meets the base. Pull the right bottom corner upward to make a cone shape. Bind this end again with some flour paste. The sheet now will look like a cone with an opening. Fill this opening to 3/4 the capacity with the potato-pea filling. Seal the cone edges with more flour paste. The end product will be like a cone-shaped pocket pie. Repeat the same with the remaining 11 sheets.
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Heat oil in a deep fryer or frying pan to about 400 degrees. Test by dropping a pinch of the sheet dough in the oil. The oil is ready to fry if the dough floats up right away. Drop the samosas into the oil and fry them until golden brown. Drain on absorbent paper. Serve with mint and date chutneys.