By Chef B. Boukim
Prep: 40 min · Cook: 25 min · Total: 1 hr 5 min · Serves 6
Ingredients
- 2 cups All-purpose flour
- 1 tsp Caraway or ajwain seeds
- 3 tbsp Vegetable oil (for dough)
- 1/2 cup Warm water
- 3 Potatoes, boiled and cubed
- 1/2 cup Frozen peas
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 tsp Ginger, grated
- 1 Green chili, finely chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric
- 1 tbsp Lemon juice
- 2 tbsp Fresh cilantro, chopped
- 1 tsp Sea salt
- 2 cups Oil for frying
Instructions
- Make the dough: mix the flour, caraway seeds, salt, and 3 tbsp oil until the mixture resembles breadcrumbs. Add warm water a little at a time and knead into a firm dough. Cover and rest for 30 minutes.
- Make the filling: heat 2 tbsp oil in a pan. Add the onion and cook until soft, about 4 minutes. Add the garlic, ginger, and chili; cook 1 minute more.
- Add the cumin, coriander, garam masala, and turmeric. Toast for 30 seconds, then add the cubed potatoes, peas, lemon juice, cilantro, and salt. Cook for 3 minutes, mashing lightly. Let the filling cool.
- Divide the dough into 6 balls. Roll each into a thin oval, then cut in half to make 12 semicircles.
- Form each semicircle into a cone, seal the straight edge with water, fill with 2 tbsp of the potato mixture, and pinch the top closed.
- Heat the frying oil to 350°F (175°C). Fry the samosas in batches until deep golden and crisp, 4-5 minutes per batch. Drain on paper towels.
- Serve hot with mint chutney or tamarind sauce.