Vegetable Samosas

Instructions

1. Step 1

   In the mixing bowl, combine all-purpose flour, 2.0 gr salt, and 25.0 ml vegetable oil; rub until the flour looks sandy. Gradually knead in water until a firm, smooth dough forms, then rest it in the mixing bowl for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 250.0 gr All-Purpose Flour, 2.0 gr Salt, 25.0 ml Vegetable Oil, 110.0 ml Water

   Cookware: mixing bowl

2. Step 2

   On the cutting board, finely dice onion with the chef's knife and grate ginger with the box grater. Heat 20.0 ml vegetable oil in the skillet over medium heat; cook cumin seed, onion, and ginger until fragrant and softened, then stir in potato, green pea, ground coriander, chili powder, 3.0 gr salt, and garam masala and cook for 8 minutes until the filling is dry and cohesive.

   Timer: 8 min (scalable)

   Parallel with step: 1

   Ingredients used: 2.0 gr Chili Powder, 4.0 gr Cumin Seed, 3.0 gr Garam Masala, 15.0 gr Ginger, 150.0 gr Green Pea, 5.0 gr Ground Coriander, 120.0 gr Onion, 500.0 gr Potato, 3.0 gr Salt, 20.0 ml Vegetable Oil

   Cookware: Box Grater, Chef Knife, cutting board, skillet — medium heat, slotted spoon

3. Step 3

   Leave the filling in the skillet for 10 minutes, until it is no longer steaming and can be handled without melting the dough.

   Timer: 10 min (fixed)

   Cookware: skillet

4. Step 4

   Place the rested dough on the cutting board and divide it into 6 equal 1/6 portions. Use the rolling pin to roll each portion into a thin round, then use the chef's knife to cut each round in half, making 12 semicircles.

   Parallel with step: 3

   Cookware: Chef Knife, cutting board, rolling pin

5. Step 5

   On the cutting board, shape each semicircle into a cone, fill each cone with 1/12 of the cooled filling, and firmly pinch the open edge closed into a triangle. Keep the sealed samosas on the cutting board while shaping the rest.

   Cookware: cutting board

6. Step 6

   Pour 705.0 ml vegetable oil into the deep pot and heat over medium-low heat for 8 minutes, until the oil shimmers steadily.

   Timer: 8 min (fixed)

   Parallel with step: 5

   Ingredients used: 705.0 ml Vegetable Oil

   Cookware: Deep Pot — medium-low heat

7. Step 7

   Fry the samosas in 3 batches of 4 in the deep pot over medium-low heat, turning with the slotted spoon, for 8 minutes per batch until deeply golden, blistered, and crisp. Lift them onto the wire rack to drain before serving.

   Timer: 24 min (scalable)

   Cookware: Deep Pot — medium-low heat, slotted spoon, wire rack