Samosa dough:
1 cup all purpose flour
2 tbsp sooji
1/8 tsp. cumin seeds
1/8 tsp. black pepper
1/4 tsp. salt
1 tbsp. oil
2 tbsp vegan butter
1/4 cup water (more or less)
Filling:
2 medium potatoes washed really well
Dice the potatoes into small 1/4 inch cubes.
Scant 1 cup peas
1 tsp. coriander powder
2 tsp. ginger paste or grated ginger
1/2 tsp amchur powder
1/4 tsp. Garam masala
1/4 tsp. turmeric
1/2 tsp cumin seeds
1/2 tsp chili powder
2 tsp. oil
Method
Filling
Heat oil on med high heat and add cumin. Heat cumin until it
pops then add potatoes and peas. Add ginger and sauté. Add turmeric, chili
powder, garam masala, amchur powder, coriander, salt and sauté. Cover
mixture and let cook for 10-15 minutes until potatoes are done. Let cool to room
temp.
Dough
For dough, rub butter, oil and all dry ingredients together with your hands until they
are well combined. Just add enough water to make dough stiff. Knead the
dough for 1-2 minutes – don’t handle too much. Cover and let stand for 5 min.
Roll dough into cylinder and cut into 8 equal pieces. Roll into balls and slightly
flatten. Dip the roll in flour before rolling out – repeat as needed. Roll
each ball into chapattis (flattened circle) then cut in half. Keep other balls
covered until you are ready to use them. You will then have 16 half pieces when
done. Take 1 half piece, wet ¼ of it with water, and fold to make a cone. Fold
in edges and press to seal cone. Fill cone with 2 tbsp of filling. Wet and fold
over opening and press together. Cover finished ones as preparing the rest.
Heat enough oil to submerge 4 samosas on med heat in fry pan and fry until
golden brown. Transfer to paper towel to cool.
