For the pastry:
2 cups flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water
For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp. very finely chopped fresh green coriander (cilantro)
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. Eastern Garam Masala
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
2 Tbsp. lemon juice
oil for deep frying
Method of Preparation
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with
your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4
tablespoons water — or a tiny bit more — and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10
minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon
oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4
tablespoons oil in a large frying pan over a medium flame. When hot, put in the
onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli,
fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer
until peas are cooked. Stir every now and then and add a little more water if the
frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, Garam Masala, roasted cumin,
cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring
gently as you do so. Check balance of salt and lemon juice. You may want more of
both. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while
you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into
half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4
inch wide (5 mm), and overlapping seam. Glue this seam together with a little
water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close
the top of the cone by sticking the open edges together with a little water. Again,
your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with
the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low
flame. You may use a small, deep, frying pan for this or an Indian wok. When the
oil is medium hot, put in as many samosas as the pan will hold in a single layer.
Fry slowly, turning the samosas frequently until they are golden brown and crisp.
Drain on paper towel and serve hot, warm, or at room temperature.