TO MAKE THE FILLING:
1. Put potatoes in a pot with enough water to cover them. Add a few
pinches of salt to the water. Boil potatoes until tender (you should
be able to insert a fork all the way through the potato).
2. Drain hot water and rinse potatoes in cool water.
Peel off skins and roughly mash the potatoes with a fork or your hands.
Cover and set aside.
3. Roughly grind cumin with a mortar and pestle.
4. In a large heavy pan, add oil and heat over medium
heat. Add cumin and let it sizzle until it gives off an aroma, about
5. Add onions, ginger, crushed red pepper and turmeric.
Sauté for a few minutes until onions soften.
6. Add frozen peas and garam masala. Lower
heat and continue to sauté until peas are warmed through.
7. Add potatoes, salt and lime. Mix thoroughly and
then remove from heat.
TO MAKE THE DOUGH:
1. Combine flour, butter and salt in a mixing bowl and mix with your
hands until all ingredients are incorporated together.
2. Add water, two tablespoons at a time, to the flour and knead
it into a ball (you may not need to use all the water). The dough
should be soft but not sticky. If the dough becomes too sticky, just
sprinkle a little flour over it and continue to knead.
3. Separate dough into 5 portions. Use the palms of your hands to
roll each piece of dough into a ball. Return the dough to the mixing
bowl and cover with a damp paper towel so that the dough does not
TO MAKE THE SAMOSAS:
1. Keep a small bowl of water and a small plate of extra flour next
to your rolling area.
2. Take a piece of dough and dip it generously in the extra flour.
With a rolling pin, roll the dough into a flat circle about 7 inches
in diameter (about 1/16 inch thick). Dip the dough in the extra flour
as necessary to help prevent sticking while rolling. Cut the circle
3. Dip your finger in some water and wet the straight edge of one
piece of dough. Shape the dough into a cone by making the center of
the straight edge the point of the cone and overlapping the wet edges.
Press the wet edges together to form a seal.
4. Fill the cone about three-fourths full with the potato filling.
Wet the round edges of the dough and press the edges together to form
5. Repeat steps 3-4 for the other half of the rolled out dough.
Repeat this entire process for all the remaining dough balls.
6. Fill a deep pan with oil to a depth of about 2 inches. Heat over
medium heat. Check to see if oil is hot enough by putting a small
piece of dough in the oil; it should rise to the top immediately.
7. Fry samosas in batches, putting as many
samosas as you can in the pan without letting them touch
each other. Turn the samosas occasionally until they are
golden brown, about 5 minutes. Drain and remove from oil. Place on
a paper towel to cool. Serve warm.
Divide the dough into 10 portions instead of 5 (step 3) to make
cocktail samosas, which make excellent appetizers.
Serving Suggestions: Serve
with a chutney, such as cilantro or tamarind (see recipe