Dairy-Free, Egg-Free Vegetable Samosas

Instructions

1. 1In a large bowl, combine the 2 cups All-Purpose Flour, 2 tbsp Vegetable Oil, and 1/2 tsp Salt. Gradually add water, a little at a time, while mixing, until a smooth, firm dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is pliable. Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2. 2While the dough rests, prepare the filling. Heat a medium-sized pan over medium heat. Add the 1/2 cup Onion, finely chopped, and sauté for 3-5 minutes until softened and translucent. Stir in the 1 tbsp Ginger-Garlic Paste and 1-2 Green Chilies, chopped, cooking for another minute until fragrant.
3. 3Add the 2 cups Potatoes, boiled and mashed, and the 1 cup Peas, frozen, to the pan. Stir in 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, and salt to taste. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and heated through. Remove from heat and let the filling cool completely.
4. 4Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 15.24 cm in diameter. Cut each circle in half to create semi-circles.
5. 5Take one semi-circle and moisten the straight edge with a little water. Fold the straight edge over to meet the curved edge, forming a cone shape. Press the edges firmly together to seal, ensuring there are no gaps.
6. 6Spoon about 2 tablespoons of the cooled potato filling into each cone. Gently press the edges of the opening together to seal the samosa completely, using a little water if needed to help it stick. Ensure the filling is enclosed.
7. 7Heat about 5.08-7.62 cm of oil in a large heavy-bottomed pot over medium-high heat until it reaches 163°C (160°C). Carefully slide 3-4 filled samosas into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried samosas and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas, ensuring the oil returns to 162.8°C (160°C) between batches.

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