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1
To make the pastry, sift the flour and salt into a bowl.
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2
Stir in the oil.
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3
Gradually stir in the warm water until the dough comes together.
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4
Knead the dough on a floured surface until smooth.
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5
Wrap in plastic wrap and let stand at room temperature for at least 30 minutes.
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6
To make the filling, cook the unpeeled potatoes until tender, about 25 minutes.
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7
Drain and cool.
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8
Peel and cut into small dice.
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9
Cook the cauliflower in a saucepan of lightly salted, boiling water for 23 minutes, or until just tender.
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10
Drain.
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11
Heat the oil in a large, deep frying pan over medium heat.
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12
Add the shallots and cook for 34 minutes, stirring frequently, until tender.
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13
Add the potatoes, cauliflower, peas, curry powder, cilantro, and lemon juice.
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14
Reduce the heat to low and cook, stirring occasionally, until heated through, about 3 minutes.
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15
Let cool.
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16
Divide the dough into 8 equal balls.
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17
Roll out each into a 7in (18cm) round.
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18
Cut each round in half, one at a time, and shape into a cone, moistening the edges of the cone to seal.
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19
Spoon a little of the filling into a cone, moisten the top edge, and press down over the filling to enclose it.
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20
Transfer to a wax paper lined baking sheet.
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21
Pour in enough oil to come halfway up the sides of a large, heavy saucepan, and heat to 350F (180C).
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22
In batches, fry the samosas for 34 minutes, or until golden brown on both sides.
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23
Transfer to paper towels to drain.
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24
Serve warm or at room temperature.
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25
Variation
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26
Meat Samosas
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27
Replace 8oz (225g) potatoes with an equal amount of ground lamb.
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28
Cook the lamb with the shallots until well browned and drain off any excess fat before combining with the other ingredients.
