VEGETABLE SAMOSAS RECIPE

Ingredients for outside dough shell:
1 ¾ cups all purpose flour
½ teaspoon salt
3 tablespoons ghee or melted butter
½ tablespoon lemon juice
⅓ - ½ cup cold water

Ingredients for the filling:
4 tablespoons ghee or vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed and chopped
1 potato, finely diced
2 carrots, finely chopped
2 teaspoons curry powder, hot if you prefer
1 ½ teaspoon ground coriander
1 teaspoon ground turmeric
1 fresh green chili, seeded and finely chopped, optional
1 teaspoon salt
1 ¼ cups water
1 cup peas, frozen

Start by making the filling first.  Melt the ghee or if using vegetable oil, add to a large skillet or wok over a medium-high heat. Add the chopped onion and the garlic and sauté for around 6-8 minutes or until soft. Do not let them turn brown.

Add the carrots and the potatoes to the onion mixture and continue to sauté, stirring occasionally.  Cook this mixture for another 5 minutes. Now stir in the curry powder, coriander, turmeric, chili, and salt. Next add the water to the mixture and bring it to a boil. After reaching a boil, reduce the heat and simmer for about 15 minutes uncovered. Add the frozen peas now and continue to simmer until all the vegetables are tender and most of the liquid evaporates.  Remove from the heat and set aside while preparing the dough.

To start the dough for the outer shell of the samosas, sift the flour and the salt together into a bowl. Make a well in the center of the flour, and add the ghee (or melted butter) and the lemon juice into the well.  Using your fingertips, work the liquids into the flour. Add small amounts of water to the mixture now until the mixture forms a soft dough.

Remove the dough from the bowl and knead it on the counter for about 10 minutes.  Shape it into a ball and cover it with a damp dish towel and leave to rest for about 15 minutes.

After letting the dough rest, divide it into about 7 equal pieces. You will only be able to work with one piece at a time, so keep the rest of the dough covered with a dish towel. Roll the dough into a circle about 8 inches and then cut the circle in ½ to make 2 equal semi-circles.  Continue shaping the dough until you have all 14 semi-circles made.

Now only using one semi-circle at a time, wet the outside edges with water and place 2 teaspoons of the prepared filling on the dough. Now fold one side into the center, covering the filling. Next fold the other side in the opposite direction so that you overlap the first fold. The outside should look like a cone shape. Wet the exposed edge with water again and press to seal it closed. Continue to assemble the rest, but keep the others covered with a damp dish towel until all are finished.

Heat oil in a wok, deep fryer, or heavy bottom skillet until it reaches 350˚F.  Cook the samosas a few at a time for 2-4 minutes and then flipping them over and cooking again on the other side until a golden brown color.  Remove from the oil and drain on paper towels and continue cooking until all the samosas are finished.  Serve warm with your favorite choice of chutney.