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1
Sift the flour and salt into a bowl.
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2
Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
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3
Add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
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4
You will need 5 tablespoons of water.
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5
Form a ball and begin to knead it.
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6
Knead well for about 10-15 minutes or until dough is very soft and pliable.
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7
(If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
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8
Add the softened butter and turn on the machine.
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9
When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
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10
Stop when the dough forms a ball.
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11
Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.
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12
).
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13
Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
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14
The dough can be made a day in advance and refrigerated.
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15
Make the stuffing.
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16
Peel the potatoes and dice them into roughly 1/4-inch pieces.
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17
Heat the 4 tablespoons oil in a 10-12 skillet over a medium flame.
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18
Put in the onion, stirring and frying until it turns a light-brown color.
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19
Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water.
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20
Cover, lower heat and simmer very gently until peas are cooked.
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21
Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
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22
Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
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23
Keep heat on low and mix the spices with the potatoes.
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24
Continue cooking gently, stirring frequently, for 3-4 minutes.
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25
Check salt and lemon juice.
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26
Turn off heat and leave potato mixture to cool.
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27
Take the dough out of the refrigerator and knead again.
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28
Divide dough into 12 equal balls.
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29
Keep balls covered with plastic wrap.
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30
Place a small bowl of water on your work surface.
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31
Lightly flour on a pastry board.
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32
Flatten one of the dough balls on it and roll it out into a round about 6 in diameter.
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33
Now cut the round in half with a sharp knife.
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34
Pick up one half and form a cone, making a 1/4 overlapping seam.
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35
Using a little water, from the nearby bowl to create the seam.
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36
Fill the cone with a heaping tablespoon of the stuffing.
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37
Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water.
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38
This seam should also be 1/4 wide.
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39
Press the top seam again and, if possible, flute it with your fingers.
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40
Put the samosa on a platter in a cool spot.
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41
Make all 24 samosas this way.
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42
Heat oil for deep frying (about 2-1/2 deep) in a wok or other wide utensil over medium-low flame.
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43
When the oil is hot, drop in the samosas, as many as will lie in a single layer.
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44
Fry them slowly until they are golden brown, turning them over when one side seems done.
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45
When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.
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46
Do all samosas this way.
