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1
To make the filling, put the potatoes in a pot and add water to cover by 1 1/4 inches.
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2
Bring to a boil over high heat and boil for about 20 minutes, or until the potatoes are tender.
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3
Test by piercing each with a knife.
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4
Drain and briefly set aside to cool, then slip off their skins.
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5
Cut out any unsightly eyes.
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6
Allow the potatoes to cool completely and firm up (refrigerate them overnight, if you want) before cutting them into 1/4 to 1/2-inch cubes.
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7
You should have a generous 1 1/2 cups.
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8
Set aside.
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9
Heat the oil in a medium skillet over medium high heat.
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10
Add the coriander and cumin seeds and fry for about 30 seconds, until very fragrant and slightly darkened.
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11
Add the onion and ginger, and cook, stirring constantly, for about 2 minutes, or until soft , compacted, and frothy.
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12
Add the potatoes and cook, stirring frequently, for about 4 minutes, or until a number of the pieces are tinged golden brown.
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13
Remove from the heat and stir in the peas and cilantro.
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14
Sprinkle on the salt, cayenne, and garam masala.
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15
Stir and finish with the lemon juice.
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16
Cool for a few minutes, taste, and make any flavor adjustments.
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17
Aim for a slightly intense flavor because it will mellow a tad Transfer to a bowl and set aside to cool completely before using.
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18
You should have about 1 2/3 cups.
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19
(The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated.
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20
Return it to room temperature before using.)
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21
If the dough was refrigerated, return it to room temperature before using.
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22
Line a baking sheet with parchment paper.
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23
On an unfloured or very lightly floured surface, roll the dough into a 6-inch log.
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24
Use a knife to cut the log into 6 pieces.
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25
(Halve the log first to easily cut even-size pieces.
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26
The tapered end pieces should be cut a little longer than the rest.)
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27
Cover with plastic wrap or a kitchen towel to prevent drying.
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28
Working with half of the dough pieces at a time, flatten each piece of dough with the palm of your hand.
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29
Use a rolling pin to roll the dough into a 6-inch-diameter circle; roll from the center to the edge to create a nice circle.
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30
There is no need to make it thicker in the middle.
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31
Use a knife to cut it in half.
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32
Set aside.
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33
A little overlapping is fine; the wrappers should not stick together.
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34
Repeat with the other 2 dough pieces to create 6 half-circle wrappers.
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35
Keep covered to prevent drying.
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36
Because the wrappers tend to shrink after rolling, I like to reroll each one to ensure it is fully 3 inches wide; the length is not as important.
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37
For each samosa, drape a wrapper over your fingers with the curved edge toward your thumb and the midpoint of the straight edge over your index finger.
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38
Use your finger to moisten half of the straight edge facing you with water.
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39
To create the cone, bring the dry half of the straight edge to the front and overlap the moistened edge by about 1/4 inch.
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40
Use your fingers to press the tip closed and apply pressure along the seam both inside and outside the cone to yield a solid seal.
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41
Support the cone as you fill it by holding it in one hand about halfway up from the tip.
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42
Use a spoon to put 2 generous tablespoons of the potato mixture inside the cone, tapping it down lightly.
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43
Moisten half of the rim of the cone with water and then press the edge together to seal well.
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44
(The pastries will still be tasty if the seal breaks during frying; theyll just be a little greasy.)
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45
Put the finished pastry, seam side down, on the prepared baking sheet.
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46
Fill the remaining 5 wrappers before rolling and filling the other 6 dough pieces.
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47
You do not need to cover the assembled pastries as they wait to be fried.
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48
In fact, the crust fries up nice and flaky if left out to dry for about 20 minutes (about the amount of time it takes to shape all the samosas); turn them once so all sides dry out a bit.
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49
Cover them with a kitchen towel if they have to wait longer, lest they overdry and lose their seal.
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50
Put a paper towellined platter next to the stove.
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51
Pour oil to a depth of 2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 310F on a deep-fry thermometer.
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52
Frying for a long time at a moderately low temperature between 300 and 330F ensures delicate, flaky results.
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53
(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes 2 to 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.)
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54
Working in batches of 4 to 6 to avoid crowding, gently drop the pastries into the hot oil and immediately lower the heat slightly.
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55
The samosas will float to the top after about 15 seconds.
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56
Spoon hot oil over the puffy tops 2 or 3 times; this facilitates even cooking.
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57
The temperature will drop initially and then slowly rise.
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58
Expect to gradually lower the heat to keep the oil around 330F.
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59
(If you dont have a thermometer, do the chopstick test a couple of times as the dumplings cook; if bubbles rise immediately to the surface and encircle the chopstick, the oil is too hot.)
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60
Fry, turning them often and pressing them down below the oil level, for about 10 minutes total, or until golden brown.
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61
Use a skimmer to scoop up and transfer them to the platter to drain and cool.
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62
Adjust the heat before frying more.
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63
Allow the pastries to cool for about 5 minutes before serving with the chutneys.
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64
Refrigerate left over pastries.
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65
They are best reheated by frying for about 2 minutes in 2 inches of 350F oil.
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66
For less hassleand less crisp resultsreheat the samosas in a 350F oven or toaster oven, turning midway, for about 12 minutes, or until gently sizzling and hot.
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67
Drape a wrapper over your fingers, moisten half of the straight edge facing you, and overlap the dry and moistened halves of the edge by about 1/4 inch.
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68
Press the tip closed and seal by pressing the seam both inside and out.
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69
Support the cone as you fill it by holding it in your hand.
