2 cup all-purpose flour
1 tsp carom seeds
1 tsp vegetable oil
1 tsp salt
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
To make dough wrapper(s):
- Chop all your vegetables so they are approximately equal in size and shape.
- Mix flour, carom seeds, vegetable oil and salt in a large bowl or a mixer.
- Add water, 1/2 cup at first and then a 1 tbsp at a time.
- Knead dough until consistency is tough. Make sure the dough is not too soft.
- Cover the dough and set aside. Prepare your filing.
Prepare the potato filling:
- Crumble potatoes with your hands to remove most lumps – Do not mash. Texture is required for this recipe.
- 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.
- Sauté ginger for 30 seconds, then add the coriander leaves. Sauté for a few seconds.
- Next add turmeric, garlic powder, cayenne pepper, lemon juice and salt for taste. Stir thoroughly.
- Add the potatoes and mix well.
- Add peas and stir until the peas are tender and the mixture is very dry, about two to three additional minutes.
- Add salt for taste. Turn off heat and let the filling cool slightly.
- Divide the dough into 6 equal balls.
- On countertop, use oil to avoid dough from sticking. Roll out each ball into an oval shape.
- 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.
- 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.
- Inside the cone, place a few teaspoons of the filling.
- Now seal the top of the samosa by pressing the top seam together and back.
- Repeat for remaining 11 samosas.
- In a frying pan, heat three inches of vegetable oil.
- 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.
- Fry the samosas, turning over occasionally, until they are golden-brown.
- Drain on paper towels before serving.
How to serve
Place samosas on a plate with a side of chutney sauce.
Prep time: 25 mins
Cook time: 50 mins