Vegetable Samosas (Crispy Fried Pastries)

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Oil
• 1/2 teaspoon Salt
• 1/2 cup Water
• 2 cups Potatoes, boiled and diced
• 1 cup Peas, frozen or fresh
• 1/2 cup Onion, chopped
• 1 teaspoon Green chilies, chopped
• 1 teaspoon Ginger, grated
• 1 teaspoon Spices (cumin, coriander, turmeric, garam masala)
• 1 teaspoon Salt
• 1 tablespoon Chickpea flour (besan)
• 2 tablespoons Water
• 1 cup Oil, for frying

Instructions

1. 1Combine the 2 cups of all-purpose flour, 2 tablespoons of oil, and 1/2 teaspoon of salt in a large mixing bowl. Gradually add the 1/2 cup of water, mixing until a shaggy dough forms. Knead the dough on a clean surface for 5-7 minutes until it is smooth and elastic.
2. 2Place the dough back into the bowl, cover it with a clean cloth, and let it rest at room temperature for 30 minutes to allow the gluten to relax, which will make the dough easier to roll.
3. 3In a 10-inch (25 cm) skillet or medium-sized pan, heat 1 tablespoon of the 1 cup of oil (reserved for frying) over medium heat (approximately 325°F / 160°C). Add the 1/2 cup of chopped onion, 1 teaspoon of chopped green chilies, and 1 teaspoon of grated ginger. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and lightly golden.
4. 4Add the 2 cups of boiled and diced potatoes, 1 cup of peas (frozen or fresh), 1 teaspoon of mixed spices (cumin, coriander, turmeric, garam masala), and 1 teaspoon of salt to the skillet. Stir well to combine all ingredients and cook for 5 minutes, stirring occasionally, until the peas are heated through.
5. 5In a small bowl, whisk together the 1 tablespoon of chickpea flour (besan) and 2 tablespoons of water until a smooth slurry forms. Pour this slurry into the potato and pea mixture in the skillet. Cook for 2 minutes over medium heat, stirring constantly, until the mixture visibly thickens and coats the back of a spoon. Remove the skillet from the heat and transfer the filling to a separate bowl to cool completely for at least 20 minutes; this prevents the samosa pastry from becoming soggy.
6. 6On a clean, lightly floured surface (using a small amount of the 2 cups of all-purpose flour, if needed, to prevent sticking), divide the rested dough into 8 equal portions. Roll each portion into a smooth ball, then use a rolling pin to roll each ball into a thin, approximately 6-inch (15 cm) diameter circle, about 1/16-inch (1.5 mm) thick. Cut each rolled circle in half using a knife.
7. 7Take one half-circle, moisten the straight edge with a tiny bit of water from your fingertip, and fold it into a cone shape, overlapping the straight edges by about 1/4 inch (0.6 cm). Press firmly along the seam to seal the cone completely. Carefully spoon about 2-3 tablespoons of the cooled potato filling into each dough cone, leaving about 1/2 inch (1.2 cm) of space at the top. Moisten the open edges of the cone with a little water and press them together firmly to create a sealed, triangular samosa shape, ensuring all edges are tightly sealed.
8. 8In a deep, heavy-bottomed pot or a large 10-inch (25 cm) skillet, pour the remaining 1 cup of oil for frying. Heat the oil over medium heat (approximately 325-350°F / 160-175°C). Carefully place 3-4 samosas into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes, turning occasionally, until the samosas are golden brown and crispy on all sides. Use a slotted spoon to remove the fried samosas and place them on a wire rack set over paper towels to drain excess oil. Serve the hot, crispy samosas immediately.

Substitutions

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