SAMOSAS (FRIED)

Samosas (Fried) image

Provided by Late Night Gourmet

Categories Potato

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 16

2 1/4 cups self rising flour
6 tablespoons light butter, cold and cut into pieces
3/4 cup water
1 tablespoon ground fenugreek
1 teaspoon kosher salt
4 tablespoons olive oil
2 lbs russet potatoes
1 small onion, chopped
1 teaspoon ginger, freshly grated
1 garlic clove, grated
1 teaspoon coriander seed
2 tablespoons cilantro, finely chopped
2 tablespoons lemon juice
1 teaspoon turmeric
1 teaspoon garam masala
4 chili peppers, Calabrian, diced

Steps:

Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft.
Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Knead the dough until dry ingredients are fully blended.
Wrap in plastic wrap and set aside for 20 minutes.
Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro, lemon juice, turmeric, peppers, and garam masala.
Stir fry for 2 minutes.
Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool.
Heat enough oil to immerse the largest samosa to 375°F.
Divide dough into 8 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.