Recipe for 20-24 pieces.
Dough:
100 g flour
1 tsp baking powder
1/2 tsp salt
40 g butter
4 tablespoons water
Stuffing:
3 potatoes, boiled (less if you use those big fat american ones ;) and as a variation, I love using sweet potatoes)
1 tsp freshly minced ginger (I prefer more)
1 garlic clove (I prefer more)
1/2 tsp cumin
1/4 tsp mustard seeds
1/4 tsp black cumin
1 tsp salt
1/2 tsp crushed chili
2 tablespoons lemon juice
2 small, freshly minced green chillies
ghee or oil for deep-frying
Dough:
1) Mix flour, baking powder, and salt in a bowl. Add butter and mix into a crumbling mass.
2) Add the water and using a fork mix together the ingredients into a dough. Knead the dough until it becomes smooth (about 5 minutes). If the dough starts to stick add a little more flour. Let it sit.
Stuffing:
1) Boil the potatoes/sweet potatoes until they are soft and then mix them in a food processor or just use a fork.
2) Add all the stuffing ingredients.
Filling
1) Separate the dough into several pieces. Roll it flat. Lay out flour underneath if it sticks. Cut the flattened dough into triangles.
2) Add a teaspoon to a tablespoon of filling to each triangle depending on how large they are. Wet the edges of the triangle with warm water and fold the triangle over into a smaller triangle and close the edges.
3) Deep fry the samosas in portions or for a healthier (easier/cleaner) approach, lay them out on a baking tray and brush some oil on top. Bake them on 350°F (180°C) for about 20 minutes. Turn it to broil for the last couple minutes to brown the outside.
