Samosas have become quite popular in many countries with Indian population. This delicious snack is sold on streets all over India. In US it's available freshly made and frozen in most Indian grocery stores. My cousin, Vibha, runs a catering business in India and this is her recipe. While making samosa at home, you do not need to finely mash potatoes for filling and the filling can be made in advance.
- 2 cups all-purpose flour
- 1 tablespoon vegetable shortening
- 2 tablespoons canola oil
- 1 teaspoon salt or to taste
- 1 teaspoon ajwain seeds
- Water as needed
- 2 russet potatoes, boiled and mashed
- 2 tablespoons canola oil, plus more for frying
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon ajwain seeds
- ½ teaspoon fennel seeds
- 1 jalapeno or serrano chili, finely minced
- 1 inch piece of ginger, finely minced
- ½ teaspoon garam masala
- ½ teaspoon sanchar (black salt)
- ½ teaspoon chaat masala or juice of ½ a lemon
- ½ cup frozen green peas, thawed
- ¼ cup cilantro, finely chopped
- Make the dough: Combine flour, salt, ajwain seeds, oil and shortening in a medium mixing bowl and 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 simmering. Add all the seeds and let them sizzle. Add green chili, ginger and sauté them for 30 seconds. Add mashed potatoes, garam masala, chaat masala or lemon juice and black salt. Stir everything to combine spices with mashed potatoes. Let the mixture cook on low heat for 2 minutes.
- Add peas and cilantro. Stir to combine and let the filling cook for 1 more minute. Taste the filling for salt as black salt and chaat masala are quite salty. Add salt if needed. 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 flat side and cover the filling. Pick another corner of flat 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 and tamarind and date chutney.