Potato Samoosas from Scratch

Method

For the Dough:

• In a large bowl, sift together the flour and salt.
• Add the vegetable oil and mix with a fork for about 3 minutes until evenly combined and fine crumbs form.
• Rub the mixture with your fingers until it clumps if pressed.
• Gradually add water until a firm dough forms; knead as little as possible. The dough will be a bit dry.
• Roll the dough into a ball, cover with plastic wrap, and let it rest until preparing the filling (or at least 30 minutes).



For the Filling:

• Boil the potatoes in salted water until fork-tender.
• Drain the potatoes and mash roughly while still hot. Set aside.
• In a non-stick pan, sauté the vegetable oil, garlic, green chili, ginger, red chili flakes, coriander, and garam masala over medium heat for 2-3 minutes.
• Add the peas and cook for about 2-3 minutes.
• Lower the heat and add the mashed potatoes, lime juice, lime zest, and salt to taste. You can add 1-2 tbsp of water if your lime doesn’t provide enough juice.
• Cook just for 1-2 minutes, then remove from heat and let cool while you form the samosas.



Assemble Samoosas:

• Split the dough into 6 equal pieces and roll each piece into a ball. You'll get 6 small balls, yielding 2 samoosas from each ball.
• Cover the balls with plastic wrap to prevent dryness.
• Roll a ball into a very thin circle, about 19 cm in diameter.
• Open the cone and stuff it with the filling until about ⅔ full.
• Brush the edges with water and pinch them closed to ensure the samosa is well sealed. You can fold the excess round edges; this will help the samosa stand up.
• Repeat until all samoosas are formed.
• Heat your deep-frying oil over medium heat until a wooden spoon handle bubbles slightly when dipped into the oil.
• Fry the samoosas over medium-low heat for about 10 minutes. Be careful not to use oil that is too hot, as the samosa shells won't turn out crispy and will brown quickly. If using a large pan, you can deep fry 5-6 samosas at a time.
• Drain the samoosas on paper towels and serve immediately.