Vegetable Samosas

Instructions

1. Step 1

   Combine the flour with 1 tsp (6 gr) salt in a mixing bowl. Rub in 2 tbsp (30 ml) vegetable oil, then gradually mix in 9 ¾ tbsp (150 ml) water to form a firm dough.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr All-Purpose Flour, 6.0 gr Salt, 30.0 ml Vegetable Oil, 150.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Knead the dough until smooth, cover it, and leave it to rest.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Place the potatoes and 2 cup (500 ml) water in a saucepan. Bring to a boil over high heat.

   Ingredients used: 500.0 gr Potato, 500.0 ml Water

   Cookware: saucepan

4. Step 4

   Reduce to medium heat and cook until the potatoes are tender when pierced.

   Timer: 12 min (fixed)

   Cookware: saucepan

5. Step 5

   Drain the potatoes thoroughly, return them to the saucepan, and crush them into a coarse mash.

   Timer: 3 min (fixed)

   Cookware: colander, saucepan

6. Step 6

   Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the cumin seeds and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Cumin Seed, 30.0 ml Vegetable Oil

   Cookware: skillet, wooden spoon

7. Step 7

   Add the onion and cook over medium heat until soft and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Onion

   Cookware: skillet, wooden spoon

8. Step 8

   Stir in the ginger, garlic, ground coriander, garam masala, turmeric, chili powder, and black pepper. Cook until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 1.5 gr Chili Powder, 3.0 gr Garam Masala, 12.0 gr Garlic, 15.0 gr Ginger, 1.0 gr Ground Black Pepper, 4.0 gr Ground Coriander, 2.0 gr Ground Turmeric

   Cookware: skillet, wooden spoon

9. Step 9

   Add the peas, cooked potatoes, and remaining 1 tsp (6 gr) salt. Cook over medium heat, stirring and lightly crushing the mixture, until the peas are tender and the filling is dry.

   Timer: 4 min (fixed)

   Ingredients used: 140.0 gr Green Pea, 6.0 gr Salt

   Cookware: skillet, wooden spoon

10. Step 10

    Remove the skillet from the heat and stir in the cilantro and lemon juice. Spread the filling out and let it cool completely.

    Timer: 15 min (fixed)

    Ingredients used: 15.0 gr Cilantro, 15.0 ml Lemon Juice

    Cookware: skillet, wooden spoon

11. Step 11

    Divide the rested dough into 6 equal balls and keep them covered.

    Timer: 3 min (fixed)

    Cookware: mixing bowl

12. Step 12

    Roll each ball into a thin circle about 18 cm wide, then cut each circle in half to make 12 semicircles.

    Timer: 10 min (fixed)

    Cookware: Chef Knife, rolling pin

13. Step 13

    Use the remaining 1 ¼ tbsp (20 ml) water to moisten the straight edge of each semicircle. Form each into a cone, divide the filling evenly among the 12 cones, and pinch all seams firmly closed.

    Timer: 15 min (fixed)

    Ingredients used: 20.0 ml Water

    Cookware: mixing bowl

14. Step 14

    Pour the remaining 4 ¼ cup (1000 ml) vegetable oil into a heavy pot and heat it over medium heat to 175°C.

    Timer: 8 min (fixed)

    Ingredients used: 1000.0 ml Vegetable Oil

    Cookware: Kitchen thermometer, Large heavy pot with lid

15. Step 15

    Fry the samosas in batches until crisp and evenly golden, maintaining the oil near 170–175°C. Transfer them to a lined tray and allow them to drain before serving.

    Timer: 12 min (fixed)

    Cookware: Kitchen thermometer, Large heavy pot with lid, Paper-lined tray, slotted spoon