INGREDIENTS

Wrappers

2 cup all-purpose flour
1 tsp carom seeds
1 tsp vegetable oil
1 tsp salt

Stuffing

8 oz PAOW! ™ pieces
3 potatoes, yellow, boil until fork tender
4 oz frozen peas
1 tsp ginger, grated
1 bunch cilantro, finely diced
1 tsp cumin seeds
1 tsp coriander leaves
¼ tsp turmeric
½ lemon, juiced
½ tsp cayenne
½ tsp garlic powder
Salt to taste
Vegetable oil for frying

PREPARATION

To make dough wrapper(s):

1. Chop all your vegetables so they are approximately equal in size and shape.
2. Mix flour, carom seeds, vegetable oil and salt in a large bowl or a mixer.
3. Add water, 1/2 cup at first and then a 1 tbsp at a time.
4. Knead dough until consistency is tough. Make sure the dough is not too soft.
5. Cover the dough and set aside. Prepare your filing.
   
   

Prepare the potato filling:

1. Crumble potatoes with your hands to remove most lumps – Do not mash. Texture is required for this recipe.
2. In a small sauté pan add oil and diced PAOW! ™. Sauté for 4 minutes and add cumin seeds. As the product begins to brown, add ginger.
3. Sauté ginger for 30 seconds, then add the coriander leaves. Sauté for a few seconds.
4. Next add turmeric, garlic powder, cayenne pepper, lemon juice and salt for taste. Stir thoroughly.
5. Add the potatoes and mix well.
6. Add peas and stir until the peas are tender and the mixture is very dry, about two to three additional minutes.
7. Add salt for taste. Turn off heat and let the filling cool slightly.
   
   

Make samosas:

1. Divide the dough into 6 equal balls.
2. On countertop, use oil to avoid dough from sticking. Roll out each ball into an oval shape.
3. Using a pizza cutter, cut across the long side of the oval to create two semi-circular pieces. Coat the edges of each semi-circle with water.
4. Pick two corners of the semicircle and bring them together. Make sure you have the edges overlapping slightly, to form a cone. Press down on the seam to stick. It’s important to do this thoroughly because you do not want your samosas to open while frying them.
5. Inside the cone, place a few teaspoons of the filling.
6. Now seal the top of the samosa by pressing the top seam together and back.
7. Repeat for remaining 11 samosas.
8. In a frying pan, heat three inches of vegetable oil.
9. When the oil reaches 325 degrees, drop samosas, one at a time, making sure not to crowd the pan or you will bring down the oil temperature too fast.
10. Fry the samosas, turning over occasionally, until they are golden-brown.
11. Drain on paper towels before serving.
    
    

How to serve
Place samosas on a plate with a side of chutney sauce.

Serves: 4
Prep time: 25 mins
Cook time: 50 mins