Egg-Free Sweet Potato and Spinach Samosas

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Vegetable oil
• 1/2 tsp Carom seeds (ajwain)
• 1/2 tsp Salt
• 1/2 cup Water
• 2 medium Sweet potatoes, boiled and mashed
• 2 cups Spinach, chopped
• 1/2 cup Green peas
• 1 tbsp Ginger, grated
• 1 Green chilies, chopped
• 1 tsp Garam masala
• 1/2 tsp Amchur powder (dry mango powder)
• 2 cups Vegetable oil, for frying

Instructions

1. 1In a medium mixing bowl, combine the 2 cups of all-purpose flour, 1/4 cup of vegetable oil, 1/2 tsp of carom seeds, and 1/2 tsp of salt. Gradually add the 1/2 cup of water, kneading the mixture until a firm, smooth dough forms. Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 20 minutes; this allows the gluten to relax, making the dough easier to roll.
2. 2In a large mixing bowl, combine the 2 medium boiled and mashed sweet potatoes, 2 cups of chopped spinach, 1/2 cup of green peas, 1 tbsp of grated ginger, 1 chopped green chili, 1 tsp of garam masala, and 1/2 tsp of amchur powder. Mix all the ingredients thoroughly until well combined and evenly distributed.
3. 3Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a circle approximately 4-5 inches (10-12 cm) in diameter and about 1/8 inch (3 mm) thick.
4. 4Cut each rolled-out dough circle in half using a knife. Take one half-circle and moisten the straight edge with a little water using your fingertip. Bring the two ends of the straight edge together to form a cone shape, pressing firmly to seal the seam completely.
5. 5Carefully spoon about 2-3 tablespoons of the sweet potato and spinach mixture into each dough cone, leaving about 1/2 inch (1.25 cm) of space at the top edge. Moisten the inner top edge of the cone with water and press the edges together to seal the samosa securely.
6. 6Pour the 2 cups of vegetable oil into a deep, heavy-bottomed pan or wok, at least 8 inches (20 cm) in diameter, ensuring the oil is at least 2-3 inches (5-7.5 cm) deep. Heat the oil over medium heat until it reaches a temperature of 325-350°F (160-175°C).
7. 7Carefully lower 3-4 samosas into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until the samosas are evenly golden brown and crispy on all sides, indicating they are cooked through.
8. 8Using a slotted spoon, carefully remove the fried samosas from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
9. 9Serve the samosas hot, optionally accompanied by tamarind chutney or mint-coriander chutney.

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