Home

SAMOSAS

FILLING: DOUGH:
1 1/2 POUNDS POTATOES, WHOLE
1 ONION, CHOPPED
6 OZ FROZEN PEAS
1 T GRATED FRESH GINGER
1 HOT GREEN CHILI, CHOPPED
3 T FRESH CORIANDER, CHOPPED
1 1/2 TSP SALT
1 TSP CORIANDER SEEDS, GROUND
1 TSP GARAM MASALA
1 TSP ROASTED CUMIN SEEDS, GROUND
1/2 TSP CAYENNE
2 T+ LEMON JUICE
1/2 POUND FLOUR
1/2 TSP SALT
4 T OIL
4 T WATER (OR LESS)

BOIL SPUDS UNTIL FORK TENDER. CHILL OVERNIGHT. CHOP INTO DICE.

FRY ONIONS OVER MEDIUM HEAT UNTIL THEY BROWN.

ADD PEAS, CHILI, GINGER, AND CORIANDER + 3T WATER. SIMMER UNTIL PEAS ARE COOKED. ADD MORE WATER IF NECESSARY. ADD POTATOES PLUS REMAINING INGREDIENTS AND COOK ON LOW FOR 3 TO 4 MINUTES. CHECK SALT AND LEMON.

SIFT TOGETHER FLOUR AND SALT. RUB OIL INTO FLOUR. ADD AS LITTLE WATER AS NEEDED TO FORM INTO A BALL. KNEAD DOUGH UNTIL SMOOTH.

REST DOUGH, OILED AND COVERED FOR 30 MINUTES. DIVIDE INTO 8 BALLS. ROLL EACH BALL INTO 7 INCH ROUND. CUT IN HALF. STUFF.

FRY UNTIL GOLDEN BROWN. SERVE WITH CHUTNEY AND SPICY MINT SAUCE.

IMPORTANT:

DO CHILL THE SPUDS COMPLETELY. THEY HOLD TOGETHER MUCH BETTER THAT WAY.