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1
For the Samosa Dough Combine all ingredients in a large bowl and knead until smooth.
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2
Cover with a damp towel and allow to rest for half an hour.
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3
Roll out with a mixture of half corn starch and half flour to a thickness of 1/8.
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4
Cut into 2 circles and cut each circle in half.
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5
For the Samosa Filling *2 options below* Vegetarian option: Boil the potato in a large pot of salted water with a few slices of ginger and some vegetable scraps and cilantro stems until it is fork tender.
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6
Chop potato into bite sized pieces.
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7
Heat a large saute pan over medium heat and toast the cumin seeds, cloves and cinnamon stick for 2 minutes.
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8
Add the ghee or vegetable oil then add the onion, garlic, ginger and chili.
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9
Saute for 2 minutes then add potatoes.
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10
Continue to saute for 3-4 minutes being careful not to burn the garlic.
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11
Add the rest of the spices.
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12
Cook for another two minutes then add the tomatoes.
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13
Cook for another minute then add a little water and simmer until potato is tender and water has evaporated.
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14
Add the peas and season to taste with salt and pepper.
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15
Lamb option: Heat a large saute pan over medium heat and toast the cumin seeds, cloves and cinnamon stick for 2 minutes.
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16
Add the ghee or vegetable oil then add the onion, garlic, ginger and chili.
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Saute for 2 minutes then add the ground lamb.
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18
Continue to cook the ground lamb mixture for 5 minutes or until fully cooked and browned.
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19
Skim out any excess fat.
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20
Add the rest of the spices.
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21
Cook for another two minutes then add the tomatoes.
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22
Cook for another minute then deglaze with a little water and simmer until water has been absorbed.
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23
Add the peas and season to taste with salt and pepper.
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24
For the Mint chutney Process all the ingredients in blender or food processor beginning with the ginger and garlic, then adding the chili, then the herbs.
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25
Lastly add the lemon juice, water, and yogurt.
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26
Season to taste with salt and pepper.
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27
For the Tamarind chutney Simmer the jaggery, tamarind, dates, and ginger in the juice and water for 5 minutes.
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28
Puree and strain through a chinois.
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29
To build and bake the samosas Preheat oven to 375 degrees F (you can fry as well).
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30
Using finger bowls, moisten half of the straight side of pre-cut half circle dough.
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31
Bring the two halves together to form a cone and seal with your fingers.
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32
Fill the cone with the lamb or potato filling and moisten half of the top edge of the dough.
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33
Stretch the other half of the top edge of the dough over the filling to seal the cone.
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34
Brush with ghee or oil and bake on a parchment lined sheet pan until golden brown.
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35
Or fry until golden brown and drain on paper towels.
