Burmese Samosas (Samusas) - DAIRY-FREE

Ingredients

• 1.5 cups All-Purpose Flour
• 0.25 cup Vegetable Oil
• 0.5 cup Water
• 2 medium Potatoes
• 0.5 cup Peas
• 0.5 medium Onion
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine the 1.5 cups All-Purpose Flour, 0.25 cup Vegetable Oil, and 0.5 cup Water. Mix these ingredients until a dough forms, then transfer it to a clean surface and knead for 5 to 7 minutes until it feels smooth. Cover the dough with a damp cloth and let it rest for 20 minutes; this resting period allows the gluten to relax, making the dough easier to work with.
2. 2While the dough rests, peel the 2 medium Potatoes and cut them into 1-inch cubes. Place the potato cubes in a medium pot, cover them with water, and bring to a boil over high heat. Boil for 15 to 20 minutes until the potatoes are fork-tender, then drain the water and mash the potatoes thoroughly in a bowl. Set the mashed potatoes aside.
3. 3In a separate 10-inch skillet or medium pan, heat 1 tablespoon of Vegetable Oil over medium heat. Add the 0.5 medium Onion, finely chopped, and sauté for 5 to 7 minutes until it turns golden brown and softens. Stir in the 1 tbsp Ginger-Garlic Paste, 0.5 tsp Turmeric Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder, 0.5 tsp Garam Masala, and 1 tsp Salt, cooking for 1 minute until the spices become fragrant.
4. 4Add the mashed 2 medium Potatoes and the 0.5 cup Peas to the onion and spice mixture in the skillet. Stir all ingredients together until they are well combined, then continue to cook for an additional 3 to 5 minutes, stirring occasionally. Remove the skillet from the heat and set the filling aside to cool completely before you begin filling the samosas.
5. 5Once the dough has rested and the filling has cooled, divide the dough into 8 equal portions. On a clean, un-floured surface, roll each portion into a thin circle, about 6 inches in diameter. Cut each 6-inch circle in half to create two semi-circles.
6. 6Take one semi-circle of dough and fold its straight edge over to meet the curved edge, forming a cone shape. Moisten the straight edge with a small amount of water and press firmly to seal the seam securely. Fill the cone with about 2 to 3 tablespoons of the cooled potato mixture, being careful not to overfill. Moisten the top edges of the cone with water and press them together to seal the samosa completely.
7. 7In a large, heavy-bottomed pot, heat the 2 cups Vegetable Oil over medium-high heat until it reaches 350°F (175°C). Carefully place 3 to 4 filled samosas into the hot oil, ensuring there is enough space between them to prevent overcrowding. Fry the samosas for 6 to 8 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried samosas from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat this frying process with the remaining samosas and serve them hot.

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