Vegetable Samosas

Method

A golden, crispy pastry shell opening to a steaming filling of tender potatoes and spiced peas. The scent of toasted cumin and garam masala hits you at the first bite.

1. 1

   In a mixing bowl, combine the flour, salt, and ajwain seeds. Rub the ghee into the flour with your fingertips until it reaches a wet sand texture. Gradually pour in the water and knead to obtain a firm, smooth dough. Cover with a damp cloth.

2. 2

   Boil the potatoes until tender. Peel and coarsely mash them with a fork to keep some chunks. Sauté the onion, garlic, and ginger in a bit of ghee. Add the cumin seeds, turmeric, chili powder, and garam masala. When the spices are fragrant, stir in the potatoes and peas.

3. 3

   Divide the dough into balls, roll them into thin discs, then cut them in half. Form a cone with each half-disc by sealing the edges with a little water. Generously fill with the stuffing and close the base by pressing firmly. The dough should be tight.

4. 4

   Heat the sunflower oil to 170°C. Deep-fry the samosas in small batches. The crust should brown evenly and become very crispy. Drain on paper towels as soon as they sound hollow when tapped.