Ingredients
Vegetable oil for frying
1/4 teaspoon of cumin seeds (optional)
1/4-1/2 teaspoon garam masala (optional)
1/4 teaspoon cayenne or red pepper
1/4-1/2 teaspoon turmeric
1/2 teaspoon salt or according to taste
14 cilantro sprigs, finely chopped (cut tip ends of cilantro sprigs and toss away)
2 cups small frozen peas
1/2 inch ginger, finely grated (get rid of stringy leftover or use it to infuse a cup of tea)
3 tablespoons vegetable oil
1 jalapeño or hot green pepper
3 small-medium garlic cloves
1 medium-large onion (0.7 pounds)
4 small- medium Yukon Gold potatoes (1.5-1.7 pounds)
1/4 plus cup warm water
3 tablespoons vegetable oil
1/4 teaspoon salt or less
2 tablespoons semolina flour
1 cup all purpose flour
Step by step
Add the flour, semolina, salt and oil into a KitchenAid® 7-Cup Food Processor and pulse 4 times or until the oil is incorporated into the flour. Add the 1/4 cup of warm water gradually and pulse a few times until a crumbly, moist but not sticky dough is formed.
Scoop the dough out of the food processor onto a working surface. Sprinkle additional warm water, if needed, and continue kneading for a minute or two.
The surface of the dough won’t be smooth due to the warm water that was added and the short kneading time. Cover the ball of dough with a clean kitchen towel and let it rest for 20-30 minutes. If you forget it for a tad longer it’s ok.
For pea & potato filling: Add the potatoes, skin-on into a deep pot of water. Cook them on a high heat for 20-25 minutes or until when you fork the potatoes they feel soft but do not fall apart. Peel the potatoes under cold water and dice. Set aside.
Add the onion, jalapeño or green pepper, and garlic cloves into the KitchenAid® Food Processor and pulse until a small, rough chop is achieved.
In a large skillet or a frying pan, add 3 tablespoons oil over low/medium heat and add the onion, jalapeño and garlic mixture. Grate the ginger and add to the skillet. Fry for a few minutes until the mixture is soft.
While the skillet is still on a low/medium heat, add the potatoes, peas, chopped cilantro, salt, turmeric and cayenne. Mix and then cook for a few minutes while occasionally stirring, until the mixture is completely dry. Taste and adjust for salt. Remove from the heat to cool down. (Note: The filling can be made a day or two in advance and refrigerated before use.)
For assembly: Add vegetable oil into a wok or a deep frying pan at least two inches deep and heat the oil over low/medium heat.
Divide the dough into eight equal parts. Roll out one of the parts into six 6-inch round circles, without dusting it with flour, while the rest of the dough is covered with a kitchen towel.
Divide the circle into half into two equal semi-circles. Scoop a heaping tablespoon of the pea & potato mixture into the middle of the semi-circle. Wet the edges with a little bit of water. Fold one side over the filling (as shown in the photo). Fold the other side (as shown in the photo) while overlapping over the first fold. Tap along the seam to make sure it’s properly sealed so the filling doesn’t fall out when frying. Make sure the filling is snug inside the pocket and press with your fingers to seal the top. Press with a fork around the edges (as shown in the photo).
Make sure the oil is hot but not too hot. Fry the samosas with the seam up on low/medium heat for a couple of minutes. Turn up to medium/high heat and fry until they’re a deep golden color. Flip carefully with a heat resistant slotted spatula and fry for another minute or two until they achieve this deep golden color. Adjust the heat as necessary. Scoop with a slotted spatula onto a paper towel lined plate.