Nisha's Samosas

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 1/2 kg potatoes
• 3 tablespoons sunflower oil
• 2 inches ginger, grated
• 2 teaspoons coriander seeds
• 2 teaspoons garam masala, or
• 2 teaspoons chat masala
• 1/2 teaspoon cayenne pepper
• 1 tablespoon lemon juice (optional)
• raisins (optional)
• cashews (optional)
• 1/2 kg flour (400 ground)
• 1 teaspoon salt
• 1/2 cup sunflower oil
• water
• sunflower oil (for frying)

Recipe

• 1 to prepare the filling, boil potatoes in their jackets. when done, remove from water and let cool. peel potatoes and cut into cubes. potatoes should still retain their shape.
• 2 heat oil in a large frying pan. when oil is hot, add spices. as soon as you begin to small the spices, add the potatoes. add salt to taste. if using garam masala add lemon juice. do not add lemon juice if using chaat masala.
• 3 fry the potatoes until heated all the way through. smaslh a bit while still leaving some of the chunks. add raisins and cashews if desired.
• 4 remove potatoes from heat and let cool before using in samosa.
• 5 to prepare dough, put flour and salt in a large bowl and mix together. form a well in the center and add sunflower oil. mix until crumbs form. add water until dough holds shape when squeezed in hand. continue mixing until all ingredients are completely combined and dough is smooth.
• 6 place dough back in bowl and cover with a damp towel. let sit for about 10 minutes.
• 7 to assemble the samosas, tear off a golf ball size piece of dough keeping the remaining dough covered until ready to use. roll ball into an oval shape about 4" x 6". cut oval in half at the narrow portion. take each corner of the 1/2 oval (along the flat size) and bring to center, forming a cone. use water to help seal the joints.
• 8 once you have your "cone" put a very small piece of filling in the bottom to ensure that the "point" has filling in it. then fill the rest of the way, sealing the opening together with water.
• 9 continue until you have used all the dough.
• 10 put enough oil in a large pot in order to cover the frying samosas (about 2 1/2 inches). heat the oil on medium heat. once oil is hot, fry the samosas being sure that you do not crowd the pan. fry until golden brown.
• 11 if you wish to prepare ahead of time, fry samosas until just beginning to brown and then remove from oil. cool the samosas completely and then place in freezer containers or bags and freeze. when you wish to serve, remove from freezer, let thaw completely and then deep fry until golden brown.