ndian Classics - Traditional Potato and Peas Samosas

Author: Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions: www.thetiffinbox.ca/2013/05/indian-classics-traditional-potato-and-peas-samosas-authentic-recipe.html

Makes about 12 samosas

Samosa Dough:

2 cups maida (Indian refined flour) or Italian '00' flour *see notes
1 teaspoon whole ajwain (bishop's weed, or carom seeds)
1/4 teaspoon baking powder
1 1/2 teaspoons salt
4 tablespoons unscented oil (vegetable/ canola/ sunflower/ grapeseed)
Warm water as required

Method:

Sift the flour, ajwain seeds, baking powder and salt into a large bowl, and make a well in the centre.

Rub the oil into the flour, until the mixture resembles coarse breadcrumbs. Add the warm water, a little at a time and knead into the flour adding more water as required to make a soft, pliable dough. Knead dough for 4 - 5 minutes, until smooth.

Cover the dough with plastic wrap or cling film and leave to rest for at least half hour, or overnight in the fridge.

Bring back the dough to room temperature before making samosa shells.

Samosa Filling:

2 - 3 tablespoons unscented oil (vegetable, canola, sunflower or grapeseed)
1/2 teaspoon cumin seeds
1 medium onion, diced finely
1 inch piece of ginger, chopped finely
1 - 2 green birds eye chillies, chopped finely
1 teaspoon turmeric
1 - 2 teaspoons ground cumin
1/2 teaspoon amchur (dried mango powder)
1/2 teaspoon garam masala
2 large potatoes, chopped
1 - 2 cups water
1/2 cup fresh or frozen peas
Juice of half a lemon
Salt to taste
Large handful cilantro, chopped

Method:

Heat the oil in a saute pan, then add the cumin seeds. When seeds sizzle, add the onion, and fry for 5 - 7 minutes, until the onion is soft but not coloured.

Add the ginger, chillies, turmeric, ground cumin, amchur and garam masala. Fry together for a couple minutes, then add the potatoes.

Saute the potatoes in the onion-spice mixture for about 5 - 7 minutes, until they begin to fray around the edges. Add enough water to cover the potatoes, then simmer for about 15 - 25 minutes, until the potatoes are very tender.

Add the peas, and cook for a few minutes. Season to taste with the salt and lemon juice.

Take off the heat, and mash coarsley. Stir in the cilantro. Let the filling cool completely before stuffing into samosas.

Assembling the samosas:

Water to seal edges of samosas
Enough oil for deep frying, I use canola or sunflower oil.

Carefully cut the dough into 6 equal pieces. Take one piece (keep the rest covered with plastic wrap) and gently shape it into a ball.

Dust your counter with a little flour, then using a rolling pin, roll out the dough into a very thin, translucent oval shape.

Cut the oval in half width ways. Make a cone shape, using the straight cut side of the oval, pinching the edges together with a little water to help seal the sides.

Take a lemon sized ball of potato stuffing, and place into the cone. Gently fold over the rounded side of the cone, using it almost like a flap, and making it into a triangle. Seal all edges well, using a little water, then using the tines of a fork, press a decorative pattern into the edge. Pinch the top and side edges of the triangle into a 'mohawk'.

Assemble about 4 samosas at a time.

Meanwhile, heat the oil in a deep pot to 350 F. I like using a deep frying thermometer to give me accurate and consistent results.

Gently lower in the samosas, one at a time. Deep fry them for 4 - 5 minutes, until they are golden brown. Remove them from the oil, carefully, using a slotted spoon and drain on kitchen paper. Serve warm or at room temperature with various chutneys.

Notes:

Addie and I found that the best results for the samosa dough came from using the finer ground Italian 00 wheat flour that can be found in any Italian grocery or large supermarkets. You can also use Indian Maida flour, which is also a refined flour or a regular all-purpose white flour.