Vegan Samosas

Instructions

1. Step 1

   Mix all-purpose flour, water, 45 ml vegetable oil, and 3 gr salt in the mixing bowl until a firm dough forms. Knead briefly, then rest the dough in the bowl for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 250.0 gr All-Purpose Flour, 3.0 gr Salt, 45.0 ml Vegetable Oil, 110.0 ml Water

   Cookware: mixing bowl — mixing, resting

2. Step 2

   Finely chop the onion on the cutting board with the chef's knife while the dough rests.

   Parallel with step: 1

   Cookware: Chef Knife — chopping, cutting board — prep

3. Step 3

   Heat 15 ml vegetable oil in the skillet over medium heat and bloom the cumin seed until fragrant. Add the onion and cook until softened, then add the potato, green pea, garam masala, chili powder, and 5 gr salt; mix until hot and cohesive, about 7 minutes.

   Timer: 7 min (scalable)

   Ingredients used: 1.5 gr Chili Powder, 2.0 gr Cumin Seed, 4.0 gr Garam Masala, 150.0 gr Green Pea, 100.0 gr Onion, 500.0 gr Potato, 5.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: skillet — medium heat

4. Step 4

   Remove the skillet from the heat and let the filling cool in it for 10 minutes until warm rather than steaming hot.

   Timer: 10 min (fixed)

   Cookware: skillet — off heat

5. Step 5

   Transfer the rested dough to the cutting board, divide it into 8 portions, and roll each into a thin round with the rolling pin.

   Cookware: cutting board — rolling surface, mixing bowl — holding, rolling pin — rolling

6. Step 6

   Cut each round in half, form each half into a cone, and fill with the cooled potato mixture from the skillet. Seal the edges firmly and place the 16 samosas on the baking sheet in a single layer.

   Cookware: baking sheet — holding, Chef Knife, skillet — off heat

7. Step 7

   Heat 740 ml vegetable oil in the deep frying pot to 175°C, then deep-fry the samosas in batches for about 4 minutes per batch until crisp and golden. Lift each finished batch with the slotted spoon and transfer it to the wire rack before frying the next batch.

   Timer: 8 min (scalable)

   Ingredients used: 740.0 ml Vegetable Oil

   Cookware: baking sheet — source, Deep Frying Pot — 175°C, slotted spoon — lifting, wire rack — draining