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["Wash the potatoes skin really well to prevent lingering dirt and dust from ending up in the food. Boil the whole potatoes for 10-15 minutes, or until soft. Drain and set aside to cool. Do not let the potatoes cool for more than 15 minutes otherwise they become very starchy.", "While the potatoes are cooling, make the samosa dough. Combine all-purpose flour, 1 tsp salt, crushed cumin seeds, 1/4 cup canola oil, 1 - 1 1/4 cup water. Knead the dough and let. rest for 10 - 15 minutes.", "While the dough is resting, make the spice mixture for the samosas. Heat up 1 tsp of canola oil in a frying pan over medium/high heat. In the pan, toast the fennel seeds for 30 seconds, or until aromatic. Add the slightly crushed coriander seeds and mix for 10 seconds. Add the crushed red pepper and diced onion. Saute for 1 minute, or until the onions are soft. Turn off the stove. Stir in 2 tsp of salt, mango powder, and finely diced green chilies.", "Next, peel and half the potatoes. Roughly mash the potatoes with a fork or with your hands until chunky smooth. Transfer the spice mixture to the potatoes and mix well. Stir in the cilantro and mint. The samosa filling is now ready. (Taste and adjust spice to desired level. Keep in mind that the filling spice will be less apparent in the samosas because the dough is not spiced.)", "To prepare the samosas, first divide the dough into 15-16 equal sized balls. Roll out each ball into a thin oblong circle. Apply all purpose flour generously on both sides of the dough and the countertop to facilitate the rolling. This dough is very stretchy, so it requires time between rolls for relaxation and plenty of flour to prevent recoil. The desired thickness of the dough is about 1-2 mm. The dough should be thin enough that the cumin starts to poke through and roughen the surface. When the dough is rolled out, cut each circle in half. Each semicircle will make one samosa.", "In a small bowl, combine 1 tsp of flour with enough water to form a thin gluey paste This paste is the sealant for the samosas. Now onto filling and shaping each samosa. Try to follow along:
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a) On the straight edge of the semicircle, apply a coating of the paste.
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b) Fold the straight ends down and towards the center and seal the straight edges together. Pinch and twist the tip to ensure it is also sealed (Make sure to press down when sealing otherwise your samosa may fall apart while frying!) The dough should look like an ice cream cone right now.
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c) Next, hold the cone like you would an ice cream cone and fill with 2-3 Tbs of the potato filling. Press the filling down with your fingers.
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d) Apply a coat of the paste to the inner edge surface of your cone.
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e) Fold the longer rounded edge over and seal the samosa. Do not be afraid to stretch and bend the dough here. You should end up with a pyramid shaped samosa.
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f) Sit the pyramid down and use your thumbs seal the bottom part of the dough, pushing the filling in and up the samosa pyramid. The samosa should look like a pyramid on an overhanging platform.
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There are several methods for folding this samosa pyramids. Since we are using a thick dough, you cannot use the methods applied to thin and flakey pastry sheets. But, here are a few instructional tools for those more visually inclined: https://www.youtube.com/watch?v=DloX2LDN4QA or http://farm5.staticflickr.com/4020/4663080707_c8b77ec848_z.jpg", "Once you have made all your samosas. Heat up enough canola oil for frying on medium high. Fry your samosas in batches for 9-10 minutes. During the first 4 minutes of frying, let the samosas sit in the oil and harden. Then flip them; (be careful not to bend their shape) cook for another 2 minutes. Accordingly flip the samosas for the last 3-4 minutes to ensure all the sides are equally golden. Strain out of the oil and onto a paper towel that can absorb extra surface oil. Let the samosas cool. Serve warm with tamarind chutney."]
