Ingredients
1
tsp garam masala powder
4
large white potatoes, boiled, peeled and mashed
½ cup flour for rolling out dough
Oil for deep frying the samosas
Directions
1.
Prepare the dough for the samosas by combining the flour, ghee and salt to taste. Add water gradually until the dough holds together, and knead well until smooth, about 5 minutes. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
2.
For the filling: Heat the ghee in a sauce pan over medium heat and add the cumin, fennel and mustard seeds. Once the seeds are toasted add the chili powder, garam masala and ginger and gently saute for 1 minute. Remove from the heat and add the lemon juice scraping off any browned bits from the bottom of the pan.
3.
Fold in the mashed potatoes, peas and cilantro. Season to taste with salt and set aside.
4.
When the dough is ready, divide the dough into 6 pieces. Lightly dust your work surface with a little flour and roll each piece of dough out into a 6-8 inch circle. Cut each circle in half so you have a semi circle.
5.
Brush the straight edge of the semi circle with a little water and fold the dough in half to form a triangle. Stuff the pockets with the filling and seal the edges with a bit more water.
6.
Heat oil in a heavy pot until it reaches 365 degrees.
7.
Fry the samosas until golden brown. Using a slotted spoon remove the samosas and place on paper towels. Transfer to a platter and serve with the chutney.
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