- 2 cups sifted All-Purpose Flour
- ½ teaspoon Salt
- ¼ cup Vegetable Oil
- ¼ cup Water
- more Vegetable Oil, for coating
- 3 tablespoons Vegetable Oil or Ghee
- 1 small Onion, minced
- ¾ cup cooked U.S. Green Peas
- 2 teaspoons grated Ginger
- 1 small Green Chili, minced
- 2 tablespoons Fresh Coriander, minced
- 3 tablespoons Water, or more
- 3 ½ cups cooked Potatoes, cooled then diced
- 1 teaspoons Salt, or to taste
- ¾ teaspoon ground Coriander
- ¾ teaspoon Garam Masala
- ½ teaspoon ground Cumin, or to taste
- ¼ teaspoon Cayenne, or less
- 1 ½ tablespoons Lemon Juice
- Vegetable or Peanut Oil, for frying
- To make the crust, sift together flour and salt. Add the vegetable oil, then toss in water. Mix well and knead until smooth. Form dough into a ball and coat dough with more vegetable oil. Cover with plastic wrap. Allow dough to rest for at least 30 minutes.
- To make the filling, heat the oil in a sauté pan. Add the onions and cook until slightly brown. Add the U.S. green peas, ginger, green chili, fresh coriander and water. Cover and simmer for 5 to 10 minutes. Add more water, if necessary. Add the cooked potatoes, salt, ground coriander, garam masala, cumin, cayenne and lemon juice. Mix well. Cook on low heat for another 3 to 5 minutes. Remove from heat. Transfer to a platter or tray, then cool completely.
- To assemble, divide the dough into 8 pieces. Form into small balls then roll out each ball into a 7-inch circle. Cut in half. Brush the straight edge of the half-circle with water and then form into a cone, overlapping at the seam by at least ¼ inch. Fill with about 2 ½ tablespoons of the U.S. green pea-potato filling. Seal the samosa by pinching along the edge.
- Heat the vegetable or peanut oil in a frying pan or wok placed over medium heat.
- Fry the samosas for 5 to 7 minutes, or until crisp and golden. Drain on a strainer to remove the excess oil. Serve immediately.
Yield: 16 pieces