1. DOOUGH:. 2. MIx flour and salt. 3. Add oil and mix until flour is like corn meal. (I do this in my mixer with the dough hook). 4. Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer). 5. Cover and let stand 15-20 minutes. 6. Knead again for about 5 minutes until smooth and elastic. 7. Form into a long 1 1/2" diameter "rope". 8. Cut into 1 1/2" slices. Form each slice into small "buns" and place on a floured board, covering with a damp cloth. 9. When ready to fill and fry, flatten each piece to about 1/4" and then roll into a circular shape about 1/8" thick. 10. FILLING:. 11. Boil potatoes and mash. 12. Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes. 13. Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste. 14. Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork. 15. Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry. 16. Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point. 17. Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
