Dairy-Free Vegetable Samosas

Ingredients

• 2 cups All-Purpose Flour
• 4 tablespoons Vegetable Oil
• 1/2 cup Water
• 2 medium Potatoes
• 1 cup Peas (frozen)
• 1 medium Onion
• 1 inch Ginger
• 1 Green Chilies
• 1 teaspoon Cumin Seeds
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Turmeric Powder
• to taste Salt
• as needed Vegetable Oil (for frying)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of All-Purpose Flour and 2 tablespoons of Vegetable Oil. Gradually add the 1/2 cup of Water, mixing until a shaggy dough forms, then knead on a clean surface for 5-7 minutes until the dough is smooth and elastic. Cover the dough with a clean cloth and let it rest at room temperature for 30 minutes; this allows the gluten to relax, making the dough easier to roll.
2. 2Place the 2 medium Potatoes in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes, let them cool slightly, then peel and mash them thoroughly in a bowl.
3. 3Heat the remaining 2 tablespoons of Vegetable Oil in a 10-inch skillet or a medium frying pan over medium heat (approximately 325-350°F / 160-175°C). Add the 1 medium Onion, finely chopped, and sauté for 5-7 minutes, stirring occasionally, until it turns soft and golden brown. Stir in the 1 inch of Ginger, grated, and the 1 Green Chilies, finely chopped, and sauté for 1 minute more until fragrant. Finally, add the 1 teaspoon Cumin Seeds, 1 teaspoon Coriander Powder, 1/2 teaspoon Garam Masala, and 1/4 teaspoon Turmeric Powder, sautéing for 30-60 seconds until the spices are fragrant.
4. 4Add the mashed 2 medium Potatoes and the 1 cup of frozen Peas to the skillet with the spice mixture. Mix thoroughly and cook for 3-5 minutes, stirring occasionally, until the peas are heated through and the mixture is well combined. Season the filling with Salt to taste, starting with 1/2 teaspoon and adding more if desired, then remove the skillet from the heat.
5. 5Divide the rested dough into 8 equal small balls. On a clean surface, roll each ball into a thin oval or circle, about 6-7 inches (15-18 cm) in diameter, then cut each rolled circle in half. Take one half-circle of dough, lightly moisten the straight edge with a few drops of water, and fold one corner over to meet the other, overlapping slightly, to form a cone shape, pressing the seam firmly to seal. Carefully fill each cone with about 2-3 tablespoons of the potato and pea filling, then moisten the open edges of the cone with water and press them together firmly to create a sealed, triangular samosa. Repeat this process for all remaining dough halves and filling.
6. 6Pour enough Vegetable Oil for frying (at least 2-3 inches deep) into a large heavy-bottomed pot or deep fryer. Heat the oil over medium heat to approximately 325-350°F (160-175°C). Carefully place 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until they are golden brown and crispy on all sides.
7. 7Using a slotted spoon, carefully remove the fried samosas from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve the Dairy-Free Vegetable Samosas hot.

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