-
1
Start by cutting, peeling and boiling the potatoes.
-
2
Boil just until theyre fork tender.
-
3
Then, drain the water out and return the potatoes to the pot and mash a little.
-
4
Heat up a large, deep skillet with olive oil and let it get hot.
-
5
When it is, add the mustard seeds, red pepper flakes and cumin seeds and let them cook and toast a bit.
-
6
Add the semi-mashed potatoes and stir them around.
-
7
Add the garam masala, chili powder, turmeric powder and salt.
-
8
If it looks too dry, you can add the water (I did and it helped soften the potatoes a bit more).
-
9
Grate the ginger over top and then cook 5-8 minutes.
-
10
Add the peas last and let them warm about 1-2 minutes.
-
11
Preheat your oven to 425 degrees F and spray a cookie sheet with cooking spray.
-
12
Roll out 1 puff pastry sheet and use a medium-size bowl (about 6 inches in diameter) to cut out a bowl-sized circle.
-
13
Then cut the circle in half so you get two semi-circles.
-
14
Take one semi-circle and place it in front of you so that the curved part is nearest you.
-
15
With your finger, wet the edges with some water (this will help seal it).
-
16
Take about 1 tablespoon or so of filling and place in the pastry.
-
17
Grab one end and fold it over and then the other end and fold it over should make a little triangle.
-
18
Seal it up by crimping the edges with your finger or a fork and place on the baking sheet.
-
19
Build the rest of your samosas and when youre done you can brush an egg wash on them (1 beaten egg with 1 tablespoon of water), sprinkle with salt on top and bake for 15 minutes at 425 degrees F. After 15 minutes, reduce the heat to 375 degrees and bake another 5 minutes.
-
20
Serve it hot with your favorite chutney (mint and coriander and tamirind chutneys are my favorite) or eat it plain!
-
21
Makes about 8-10 samosas (depending how small or large you make them).
-
22
Enjoy!
