samosas

How To Make samosas

• 1

  In a large bowl, combine flour, ajwain, salt and ghee. Mix with fingers until the dough resembles breadcrumbs.
• 2

  Add water, a little bit at a time, mix and keep adding until able to form a ball, soft but not sticky. Cover with a damp clean towel and let it rest for 40 minutes.
• 3

  In a large pot over high heat, add coarse sea salt to cold water and then potatoes. When it starts boiling, set the timer for 15 minutes.
• 4

  Drain the potatoes and mash them with a fork, leaving some little chunks in it; set aside.
• 5

  In a large skillet over medium heat, add 1 tablespoon canola oil and 1 tablespoon ghee. When it gets hot, add cumin seeds, coriander seeds and black mustard seeds; quickly stir for 30 seconds. Add minced ginger and sauté for 30 seconds.
• 6

  Add green chilies and sauté for just a few seconds before adding frozen peas. Sauté the ingredients for 2 minutes, adding lemon juice halfway through cooking. Season the mixture with garam masala, ground cumin, ground turmeric, onion powder, garlic powder and salt; stir to combine.
• 7

  Add somewhat mashed potatoes and stir until everything is nicely blended, about 3 minutes. Remove from the heat to cool off.
• 8

  After resting for 40 minutes, form a log with the dough and cut 6 equal pieces before forming them into balls. Cover them with a damp towel while working with one at a time so the rest don’t dry out.
• 9

  Place a ball of dough on a piece of wax paper and place another piece of wax paper on top. Roll it into a circle of about 7-inch diameter – make sure it’s not too thin or too thick. Place it on a work surface and cut it in half.
• 10

  Take one piece and brush water on half of the longest edge and then, brush under the other half before folding and overlapping the edges, forming a cone shape; press firmly to seal.
• 11

  Stuff the cone with about 2 tablespoons of filling, pushing down gently with the back of the spoon to compress. Brush the edges of the cone with water and pinch the top closed with fingers; repeat with the other dough balls.
• 12

  In a skillet over medium heat, bring the oil temperature to 320ºF. Working in batches, fry the samosas for 2 to 3 minutes, flipping them a few times. Transfer them to a baking sheet lined with paper towels while working with the others.
• 13

  After they’re all done, increase the oil temperature to 380ºF. Again, working in batches, place them in the hot oil and fry them until golden, about 3 to 3 ½ minutes, flipping them occasionally.
• 14

  Transfer the samosas to a clean baking sheet lined with paper towels to drain any excess fat and set aside while frying the remaining ones.
• 15

  To view this popular Indian snack recipe on YouTube, click on this link >>> https://youtu.be/wGKdveWQ6Tw
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