Recipe - Vegetable Samosas

This recipe is essentially the same as the one given at Manjula's Kitchen: Samosa. I've adjusted the recipe for USA potato sizes, and have made the recipe easier and faster by substituting tortillas for self-made dough, and steaming the potatoes instead of boiling them. Makes 16 pieces.

Vegetable Samosas

Shell:

• 8 fajita-size flour tortillas
• 2 tablespoons all-purpose flour
• 4 tablespoons lukewarm water

Filling:

• 3 large potatoes
• 1 teaspoon cumin seeds
• 4 chopped green chilies
• 2 teaspoons coriander powder
• 1/2 teaspoon garam masala
• 2 teaspoons amchur (mango powder)
• 2 teaspoons salt
• 4 tablespoons oil
• 1 cup green peas (frozen)

Method

Filling:

1. Start heating water in a steamer for the potatoes.
2. Peel and dice the potatoes into 1/2" to 3/4" chunks.
3. Once the water is boiling, steam the potatoes for twenty minutes.
4. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, oil is ready.
5. Add cumin seeds. As cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
6. Next add green peas, turn heat to medium and stir until tender.
7. Add the potatoes, mix well, and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
8. Let the filling cool to room temperature.

Making Samosa:

1. Take 4 tablespoons of water and 2 tablespoons of all-purpose flour to make a paste and set aside.
2. Cut tortillas in two, making two semicircles of each.
3. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
4. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
5. Continue filling the rest of the samosas.
6. Heat about 1-1/2 inch of the oil in a stir-frying pan or wok on medium heat. To check if oil is hot enough, place a small piece of dough in oil. Dough should sizzle and come to the surface slowly.
7. Place the samosas in the frying pan a few at a time.
8. After samosas are floating on top of the oil, turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Tips:

1. If the filled samosas sit for too long, they will dry out. To avoid this, cover with a damp cloth.

Suggestions:

1. Samosas can be prepared ahead of time and frozen for up to a month.
2. Before freezing, fry them until the color of the samosas changes to a very light golden brown.
3. After the samosas are at room temperature, put them in zip lock bags and freeze them.
4. To use the frozen samosas, take out as many you need and fry them on medium heat.
5. If you'd rather not deep-fry them, instead brush the samosas with oil and bake 15 minutes at 425 degrees F. Reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.