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Vegetarian Samosas
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Ingredients
For the dough:
2 cups of all purpose flour
1 tsp ajwain seeds
3/4 tsp salt
4 tablespoons ghee
Water
For the filling:
4-5 potatoes, peeled
2 tbsp ghee
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp crushed coriander seeds
1 tbsp finely grated ginger
1-2 green chili chopped
Approx ½ cup green peas
1 tsp coriander powder
1 tsp garam masala
½ tsp fennel powder
12 tsp mango powder
¾ tsp red chli powder
1 tsp salt, or more to taste
For The Pastry
In a large mixing bowl, sift together the flour, ajwain seeds and salt. Add the ghee, and rub it into the flour mixture with your fingers.
Continue until the mixture resembles fine crumbs, about 3-4 minutes.
It’s ready for the next step when you press the mixture together in your palm and it holds its shape.
Slowly add cold water, 1 tablespoon at a time, until the mixture just comes together.
Don’t overwork or over-knead the dough – it should be very stiff.
Cover the dough with a moist cloth and allow it to rest for at least 30 minutes.
For The Filling:
In a pot of water, boil the potatoes until soft. Drain and mash with a fork or potato masher. Set aside.
On low heat, melt the ghee in a skillet. When hot, add the cumin seeds, fennel seeds, and crushed coriander seeds and let them roast for a few moments until fragrant. Careful not to burn!
Add the ginger and chili and sauté for a minute.
Then add the rest of the spices and mix together for a few seconds.
Add the mashed potato and peas. Mix everything to combine and salt to taste.
Remove the filling from the heat and let cool.
If baking the samosas (instead of frying), reheat the oven to 400 degrees.
Filling the Samosas
When the dough has rested, give it a quick knead. Divide the dough into five parts. Keep the dough you aren’t currently working with under the moist cloth so it doesn’t dry out.
Roll each part into a ball. Roll out the dough into an oval shape, being careful that the dough is even and not too thin.
Cut the dough down the center of the oval to make two parts. You might want to roll each out a little bit more before shaping.
Add a little bit of water along the edges with your fingers and fold the straight edges together to make a cone shape. Pinch the pointed end to hold it in place.
Fill the cone with a couple tablespoons of the filling, and then pinch the seams at the top of the cone to seal it into a triangle shape.
Continue with the rest of the dough and filling.
Baking
If baking, brush each samosa with oil and lay on a baking sheet. Bake in the oven, turning once, for 12-15 minutes, or until golden brown on both sides.
Frying
You can also fry the samosas by heating oil in a shallow pan on low-medium heat. You don’t want the oil to be too hot or the samosas won’t get crispy! To see if the oil is at the right temperature, drop a small piece of dough into the gently heated oil. It should take a 30 seconds or so for the dough to float back to the surface. If there is a lot of sizzling and bubbling, turn the heat down. Once all the samosas are in the oil and cooked halfway through, you can increase the heat to medium. These take some time to cook!
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55 Eglinton Ave East, Toronto, ON M4P1G8
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