Note: I don't like this dough recipe. It's pretty uninteresting and even a bit hard. I think if I were making primo samosas, I'd try using some Filo dough from the grocer's or find a better recipe. Hers look very good in the video—don't know what's different, the soji?
|½ cup||all-purpose flour|
|1 tsp||sooji (fine semoulina flour)|
|¼ cup||water (lukewarm)|
|2 medium||red potatoes (boiled and cubed)*|
|¼ cup||green peas|
|2 tbsp||oil (canola)|
|¼ tsp||red chili powder|
|½ tsp||garam masala|
|1 tsp||dried mango powder|
|2||medium-sized green chile (seeded, deveined and chopped)|
* Note: you can use Russet potatoes. Just be careful not to over-cook them into mashed potatoes.
1. Gather first four ingredients into a bowl and mix together. Add water and mix together until uniform. Knead for a minute. Cover and let sit for at least 20 minutes. This serves to rest the gluten.
2. Make the filling. Do not boil the potato until mushy. Heat the canola oil, add ½ tsp cumin seed to bloom (crack), add green peas, corander powder, garam masala, green chili, stir. Add potatoes and stir. Add salt. Let cook for 2 minutes.
3. Add mango powder and mix. Taste for salt or pepper. Gage the heat of the green chilis (add more if you want heat). Add salt if needed. Add chili powder. Stir and cook for a minute. Pull from heat and let cool.
4. Roll dough and divide four equal ways. Make balls, then flatten, set aside.
5. Do not use loose flour to help rolling. Roll out in thin, flat circle, 6" diameter. Cut in half, then roll and, using water to seal, make a cone. Fill, press in, then seal bottom. (It's really useful to see the video a couple of times. Set samosa aside for cooking.
6. Heat oil to medium (this oil is not listed above). Test with a tiny bit of dough; if the dough comes up to the surface right away, it's too hot. Place the samosas in the oil, fry to golden brown.