4 tablespoons soft unsalted butter ( can be made vegan by using Earth Balanace non-dairy butter)
4 medium potatoes, boiled unpeeled and cooled
4 tablespoons vegetable oil
1 medium onion, peeled and minced
1 cup frozen peas
1 tablespoon peeled and grated fresh ginger
3 tablespoons finely minced chinese parsley
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
2 tablespoons lemon juice
oil ( for frying)
1/2 cup flour, for dusting
Sift the flour and salt into a bowl.
Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
Add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
You will need 5 tablespoons of water.
Form a ball and begin to knead it.
Knead well for about 10-15 minutes or until dough is very soft and pliable. (If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
Add the softened butter and turn on the machine.
When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
Stop when the dough forms a ball.
Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.).
Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
The dough can be made a day in advance and refrigerated.
Make the stuffing.
Peel the potatoes and dice them into roughly 1/4-inch pieces.
Heat the 4 tablespoons oil in a 10-12″ skillet over a medium flame.
Put in the onion, stirring and frying until it turns a light-brown color.
Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water. Cover, lower heat and simmer very gently until peas are cooked. Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
Keep heat on low and mix the spices with the potatoes. Continue cooking gently, stirring frequently, for 3-4 minutes.
Check salt and lemon juice. Turn off heat and leave potato mixture to cool.
Take the dough out of the refrigerator and knead again. Divide dough into 12 equal balls. Keep balls covered with plastic wrap.
Place a small bowl of water on your work surface. Lightly flour on a pastry board.
Flatten one of the dough balls on it and roll it out into a round about 6″ in diameter.
Now cut the round in half with a sharp knife.
Pick up one half and form a cone, making a 1/4″ overlapping seam.
Using a little water, from the nearby bowl to create the seam.
Fill the cone with a heaping tablespoon of the stuffing. Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. This seam should also be 1/4″ wide.
Press the top seam again and, if possible, “flute” it with your fingers. Put the samosa on a platter in a cool spot. Make all 24 samosas this way.
Heat oil for deep frying (about 2-1/2″ deep) in a wok or other wide utensil over medium-low flame.
When the oil is hot, drop in the samosas, as many as will lie in a single layer.
Fry them slowly until they are golden brown, turning them over when one side seems done.
When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.