Vegetable Samosa

I use the frozen pastries at the Brazilian Market if I am in a hurry. The ones they sell at my market are only flour, butter and salt.

Dough:

1 1/2 cups all purpose flour3/4 teaspoon salt1 tablespoon clarified butter

To make the dough, sift the flour and salt into medium bowl. Add the clarified butter and mix well. Add 6 tablespoons of water, mix until the dough comes together. Turn onto a lightly floured surface and knead for 3-4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.

Filling:

¼ cup clarified butter1 onion finely chopped1 inch piece fresh ginger grated1 tablespoon coriander seeds3 cloves of minced garlic1/2 jalapeno pepper minced1 teaspoon turmeric2 teaspoons garam masala (make-your-own recipe)2 teaspoon curry powder (or your own spices according to taste)2 potatoes finely diced2 sweet potatoes finely diced - as above1 cup vegetable stock1 cup of frozen peas1 tablespoon vegetable oil1/4 cup chopped cilantro3 tablespoons lemon juicesalt & pepper to taste

5 cups oil for frying

In a large saute pan or skillet, heat 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions, ginger, and cook, stirring until starting to caramelize, about 5 minutes. Add the garlic, jalapeno peppers, garam masala, salt, turmeric, and curry powder, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and ¼ cup stock and cook, stirring until the potatoes start to color and become dry, about 10 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add cilantro and lemon juice. Stir to combine, then adjust the seasoning to taste. Let sit until cool enough to handle.

After the dough has rested, on a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Slice 8 equal parts and roll into smooth balls. Roll out each ball into a thin circle, about 6-inches in diameter. Cut each circle in half to form 2 semi-circles.

Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the over the filling. Press the edges together to seal.

Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with Cilantro Mint Chutney.

Photo Credit:  jlastras