- Cook Time
- Prep Time
- 32 ServingsServings
- 14 oz. unbleached flour
- 1 T Kosher salt
- 5 oz. solid vegetable shortening
- 2/3 c ice waterPotato Filling - yield 3 cups:
Potato Filling - yield 3 cups:
- 1 lb. Idaho® potatoes
- 3 T vegetable oil
- 1 1/2 t black mustard seeds
- 3/4 t whole cumin seeds
- 3/4 t whole coriander seeds
- 6 oz. finely chopped red onion
- 1/2 oz. finely chopped Jalapeno
- 1 1/2 T minced garlic
- 1 1/2 t minced gingerroot
- 3 oz. fresh or thawed frozen green peas
- 1 1/2 t curry powder
- 1 t Kosher salt
- 1/2 t freshly ground black pepper
- Juice from 1/2 lemon
- 1 1/2 oz. finely chopped green onions
- 1 oz. finely chopped cilantro
- Oil for deep fat frying
1 Pastry - Combine flour and salt in food processor; pulse to blend. Add shortening; pulse until fine crumbs form. Add 2/3 cup ice water; pulse. If dry, add additional water until dough can be kneaded into ball.
2 Turn out onto work surface; knead briefly until dough is smooth and pliable.
3 Divide and shape into 16 balls. Cover with plastic wrap and refrigerate for at least 1 hour
4 Potato filling - Boil potatoes until tender. When cool, peel and cut into 1" chunks. Heat oil in seasoned skillet over medium-high heat.
5 When hot, add mustard, cumin and coriander seeds. Cook until seeds begin to brown and pop, 30 to 60 seconds. Stir in red onion, jalapeno, garlic and ginger; sauté until onion turns golden, about 5 minutes.
6 Add potatoes; cook 5 minutes until potatoes begin to brown, adding peas halfway through. Stir in remaining ingredients except oil.
7 Cook, mashing mixture in skillet, 2 to 3 minutes longer. Cool; refrigerate filling until needed. Roll each ball of dough into 1/8" thick round. Cut 4 to 5" round from dough. Cut each round in half.
8 For each piece, moisten straight side with cold water; fold in half and pinch to seal straight side together
9 Open rounded end of dough; fill with 1 heaping tablespoon potato filling. Moisten open end with water and pinch to seal. Check that all edges are sealed closed to prevent leaking into frying oil.
10 Place filled samosas on tray; cover with towel and set aside for up to 1 hour before frying. Heat frying oil to 325°F. Deep-fry samosas until pastry is golden brown and flaky, about 10 minutes. Drain well; allow to cool slightly before serving.
Source: Idaho Potato Commission