Spicy Potato Samosas
Ingredients:
- Pastry
- 14 oz. unbleached flour
- 1 tablespoon kosher salt
- 5 oz. solid vegetable shortening
- 2/3 cup ice water
- Potato Filling - yield 3 cups
- 1 lb. Idaho® potatoes
- 3 tablespoons vegetable oil
- 1 1/2 teaspoon black mustard seeds
- 3/4 teaspoon whole cumin seeds
- 3/4 teaspoon whole coriander seeds
- 6 oz. finely chopped red onion
- 1/2 oz. finely chopped Jalapeno
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoon minced gingerroot
- 3 oz. fresh or thawed frozen green peas
- 1 1/2 teaspoon curry powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice from 1/2 lemon
- 1 1/2 oz. finely chopped green onions
- 1 oz. finely chopped cilantro
- Oil for deep fat frying
Directions:
- Pastry - Combine flour and salt in food processor; pulse to blend. Add shortening; pulse until fine crumbs form. Add 2/3 cup ice water; pulse. If dry, add additional water until dough can be kneaded into ball. Turn out onto work surface; knead briefly until dough is smooth and pliable. Divide and shape into 16 balls. Cover with plastic wrap and refrigerate for at least 1 hour.
Potato filling
- Boil potatoes until tender. When cool, peel and cut into 1" chunks.
- Heat oil in seasoned skillet over medium-high heat. When hot, add mustard, cumin and coriander seeds. Cook until seeds begin to brown and pop, 30 to 60 seconds.
- Stir in red onion, jalapeno, garlic and ginger; sauté until onion turns golden, about 5 minutes.
- Add potatoes; cook 5 minutes until potatoes begin to brown, adding peas halfway through.
- Stir in remaining ingredients except oil. Cook, mashing mixture in skillet, 2 to 3 minutes longer.
- Cool; refrigerate filling until needed.
- Roll each ball of dough into 1/8" thick round.
- Cut 4 to 5" round from dough. Cut each round in half. For each piece, moisten straight side with cold water; fold in half and pinch to seal straight side together. Open rounded end of dough; fill with 1 heaping tablespoon potato filling. Moisten open end with water and pinch to seal. Check that all edges are sealed closed to prevent leaking into frying oil.
- Place filled samosas on tray; cover with towel and set aside for up to 1 hour before frying. Heat frying oil to 325°F. Deep-fry samosas until pastry is golden brown and flaky, about 10 minutes. Drain well; allow to cool slightly before serving.
