Ingredients
For the Dough
2 ¾ cups all-purpose flour
¼ cup corn starch
1 tablespoon salt
1 tablespoon crushed fennel seeds
¼ cup ghee or vegetable oil
1 cup warm water
For the Filling
2 lbs Russet potato, peeled
or
2 lbs ground lamb
3 tablespoons ghee or vegetable oil
1 onion, small dice
1 tomato, small diced
1 cup frozen peas
1 chili pepper, minced
2 cloves garlic, minced
1" ginger, minced
1/2" cinnamon stick
2 teaspoons cumin seeds
2 cloves
2 teaspoons ground turmeric
2 teaspoons ground black pepper
Special Equipment
Large pastry bags
Bowl scraper
Biscuit cutters
Rolling pin
Baking pans
Stainless steel sauce pot
Stand Mixer or electric mixer
Pastry brush
Digital thermometer
Mini sieve for dusting
Preparation
For the Samosa Dough Combine ingredients in large bowl, knead until smooth. Cover with damp towel and allow to rest for ½ hr. Roll out with mixture of half corn starch and half flour to thickness of 1/8". Cut into 2" circles and cut each circle in ½. For the Samosa Filling 2 options below Vegetarian option: Boil potato in lg pot of salt water with a few slices of ginger and some veggie scraps and cilantro stems until fork tender. Chop potato into bite sized pieces. Heat lg sauté pan over med heat, toast cumin seeds, cloves and cinnamon stick for 2 min. Add ghee or vegetable oil, add onion, garlic, ginger and chili. Sauté for 2 min then add potatoes. Continue to sauté for 3-4 min being careful not to burn garlic. Add rest of spices. Cook for another 2 min then add tomatoes. Cook another min then add a little water and simmer until potato is tender and water has evaporated. Add peas, season to taste with salt and pepper. Lamb option: Heat lg sauté pan over medium heat, toast cumin seeds, cloves and cinnamon stick for 2 min. Add ghee or vegetable oil then add onion, garlic, ginger and chili. Sauté for 2 min then add ground lamb. Continue to cook ground lamb mixture for 5 min or until fully cooked and browned. Skim out any excess fat. Add rest of spices. Cook for another 2 min then add tomatoes. Cook for another min then deglaze with a little water and simmer until water has been absorbed. Add peas, season to taste with salt and pepper.
To build and bake the samosas Preheat oven to 375ºF. Using finger bowls, moisten half of straight side of pre-cut half circle dough. Bring two halves together to form cone, seal with fingers. Fill cone with lamb or potato filling and moisten half of top edge of dough. Stretch other half of top edge of dough over filling to seal cone. Brush with ghee or oil, bake on parchment lined sheet pan until golden brown.
