- For dough:
- 2 cups all-purpose flour
- 1 tablespoon vegetable shortening
- 2 tablespoons canola oil
- 1 teaspoon salt or to taste
- 1 teaspoon ajwain seeds, see Note.
- Water as needed
- 2 russet potatoes, boiled and mashed
- 2 tablespoons canola oil, plus more for frying
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 small shallot, finely chopped
- 1 jalapeno or serrano chili, finely minced
- 1 inch piece of ginger, finely minced
- 1 garlic clove, finely minced
- ½ teaspoon garam masala, see Note.
- ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin), see Note.
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- 2 teaspoons salt or to taste
- 1 teaspoons sugar or to taste
- 2 teaspoons aam-chur (dried mango powder) or juice of ½ a lemon, see Note.
- ½ cup frozen green peas, thawed
- 1 tablespoon cilantro, finely chopped
- ¼ cup loosely packed mint leaves
- Make the dough: Put flour in a medium mixing bowl. Add salt, ajwain seeds, oil and shortening, mix it with hands. Gradually add water while mixing and kneading until it makes soft and smooth dough. Cover the dough with a plate or a kitchen towel and let it rest for 30 minutes to one hour.
- Make the filling: In a wok or a frying pan heat 2 tablespoons of oil on medium high heat until shimmering. Add cumin seeds and let them sizzle. Next add mustard seeds and let them sizzle. Add shallot, green chili, ginger and garlic. Sauté the mixture until shallot is translucent, about 1 minute. Add all dry spices and sauté for 30 seconds.
- Add mashed potatoes, season with salt, sugar and mango powder or lemon juice. Stir everything to combine spices with mashed potatoes. Let the mixture cook on low heat for 2 minutes.
- Add peas, cilantro and mint. Stir to combine and let the filling cook for 1 more minute. Adjust the seasoning. Let the filling cool for 20 to 30 minutes.
- Make samosas: Divide the dough into 20 or so equal parts. Roll into balls and cover with a plate or a towel. Take one ball of dough and roll out into about 6 inch circle. Cut the circle in half. Put about 2 tablespoons of filling in the middle of half circle, leaving about ¼ inch space on the round side. Pick corner of straight side and cover the filling. Pick another corner of straight side and cover the dough with filling. Press gently to seal dough over the filling. It should make a triangle. Pinch together round side of dough and the corner. Cover the prepared samosa with a towel. Repeat the process with remaining dough balls and filling.
- Heat oil in frying pan until ready for frying. Drop 4 to 5 samosa in hot oil and fry until golden brown, about 3 to 4 minutes. Remove from oil and drain excess oil on a paper towel lined plate.
- Fry remaining samosa same way. Serve warm with cilantro chutney (see Note) and tamarind and date chutney (see Note).
Ajwain seeds, dhana-jeeru, garam masala and aam-chur (dries mango powder) are available in Indian grocery stores. Cilantro chutney and tamarind and date chutney are readily available in Indian grocery stores.