YIELD: Makes 8 samosas


For Dough:

1/2 cup – flour

1/4 tsp. – salt

1/2 tsp. – cumin seed

2 tsp. – vegetable oil

1/8 cup – water

For Filling:

2 T – vegetable oil

1/2 cup – red onion, minced

1 T – ginger, minced

1 T – garlic, minced

2 each – Thai bird chili, chopped

1 T – coriander powder

1 tsp. – turmeric powder

1 tsp. – cumin seeds

1 tsp. – salt

1 1/2 cups – boiled potatoes, diced

2 T – honey

1/2 cup – frozen peas

For Chutney:

1 cup – cilantro

1 cup – mint

3 each – Thai bird chilli

1/2 tsp. – salt

2 T – lemon juice

6 T – honey

1/2 cup – water


For Dough: In a stand mixer, combine flour, salt, cumin seeds and oil and mix on medium speed. Gradually add water and mix constantly until dough comes together. Remove from mixer, cover and let rest for 30 minutes.

For Filling: Pour oil in a sauté pan on medium heat. Add onions and ginger and sauté until onions start to lose their color, then add garlic, thai bird chili, coriander powder, turmeric powder, cumin seeds and salt. Turn to high heat and add boiled potatoes. Sauté until potatoes start to brown. Add honey and frozen peas. Remove from heat, set aside.

For Chutney:  Combine all the ingredients in a blender, and blend until a smooth consistency. Set aside.

For Assembly: Divide the dough into four small balls. Roll each ball into a circle about 5 inches wide. Cut each circle in half. Each half moon will yield one samosa. Stuff samosa with appropriate amount of filling.

For each half moon: dip your finger in the water and run along the edges. Roll into triangular shape, making sure to seal the edges tightly. Set aside. Work quickly to prevent the samosas from drying out.

Dust off any excess flour and deep fry samosas in a sauce pot until golden. Serve immediately with chutney.

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