Vegetable Samosas (Spiced Vegetable Pastries)

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Oil
• 1/2 cup Water
• 1 cup Potatoes, diced
• 1/2 cup Peas, frozen
• 1/4 cup Onion, chopped
• 1 teaspoon Spices (cumin, coriander, turmeric, garam masala)
• 1/2 teaspoon Green chilies, chopped
• 1/2 teaspoon Salt
• 1 cup Oil, for frying

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, 1/4 cup of oil, and 1/2 cup of water. Mix until a smooth dough forms. Cover the bowl and let the dough rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the filling. Heat a large skillet over medium heat. Add the 1/4 cup of chopped onion and cook for 2-3 minutes until softened and translucent.
3. 3Add the 1 cup of diced potatoes, 1/2 cup of frozen peas, 1 teaspoon of spices (cumin, coriander, turmeric, garam masala), 1/2 teaspoon of green chilies, and 1/2 teaspoon of salt to the skillet with the onions. Stir to combine.
4. 4Cover the skillet and cook for 10-15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Remove from heat and let the filling cool slightly.
5. 5Divide the rested dough into equal portions. On a lightly floured surface, roll out each portion thinly and cut into 4-inch circles. Place a spoonful of the cooled vegetable filling onto one half of each circle. Fold the dough over the filling to create a semi-circle, then crimp the edges firmly to seal. Ensure there are no gaps for the filling to escape.
6. 6Pour the 1 cup of oil for frying into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place 3-4 samosas into the hot oil, ensuring not to overcrowd the pot.
7. 7Fry the samosas for 4-6 minutes, turning them occasionally, until they are a deep golden brown and crispy. Use a slotted spoon to remove the fried samosas from the oil and place them on a plate lined with paper towels to drain excess oil.
8. 8Repeat step 7 with the remaining samosas. Serve the vegetable samosas hot.

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