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SAMOSA




Ingredients

For the filling:

  • 1 teaspoon vegetable oil

  • 1 teaspoon cumin seeds

  • 1 teaspoon minced fresh ginger

  • 1 teaspoon minced fresh garlic

  • 1 teaspoon ground turmeric

  • 1 teaspoon cayenne pepper

  • 1 teaspoon garam masala

  • 1 teaspoon chaat masala

  • 1 1/2 cups boiled and mashed potatoes, Idaho Russet or Yukon Gold

  • 1/2 cup petite peas, blanched

  • 1 tablespoon fresh-squeezed lemon juice

  • 1 teaspoon granulated sugar

  • Kosher salt, to taste

  • Vegetable oil, for frying

For Assembling the Samosas:

  • 24 wonton wrappers (homemade or store-bought)

  • 4 tablespoons water, for sealing

Instructions:

Make the Filing:

  • Gather the ingredients.

  • Heat the oil in a large saucepan over medium-high heat.

  • When the oil is hot but not smoking, add cumin seeds and let them sizzle and season the oil for a minute or two.

  • Add the minced ginger and garlic and allow everything to cook for 30 seconds. Reduce the heat for the next step.

  • Add the dry spices spices: turmeric, cayenne pepper, garam masala, and chaat masala. Mix in quickly.

  • Add the mashed potatoes and blanched peas and mix vigorously to ensure the spices are well distributed. Allow this to cook over low heat for a minute.

  • Make a small well in the center of the potato mixture and add the lemon juice, sugar, and salt to taste. Mix well

  • Remove filling from heat and pour in a bowl. Allow to cool completely before using.

  • Assemble the Samosas

  • Work with one wrapper at a time. Line the outer edge of the wonton wrapper with a little water.

  • Scoop out about a tablespoon of the filling and place it in one corner of the wrapper, away from the center.

  • Fold the opposite corner of the wrapper over it, and pinch the two edges together to create a seal. The finished samosa will look like a triangle.

Cook the Samosas:

  • Heat 2 inches of cooking oil in a heavy-bottomed saucepan. The oil should go no more than halfway up the side of the pan, and the pan must be wide enough to hold at least two samosas side by side. Line a plate with a couple layers of paper towels. Test the oil with a piece of an empty wonton wrapper. If it sinks and then quickly floats, the oil is hot enough.

  • Slide in one or two samosas. Do not crowd them—they should have room to float on their own, and there should be enough space to flip each of them.

  • Fry until the samosas are golden on either side. This will take a minute or two for each side. Carefully remove from oil with a slotted spoon or spider and place on paper towels to drain. Allow to cool before eating.

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