Vegetable Samosas

A word to the wise: Make Lots. These samosas are delicious and, while you're going to the bother of deep frying, you might as well go for the gusto. Also, save this recipe for a day when you are BORED. It's going to take a while.

2 Cups All Purpose Flour
2 tsp Salt
1/2 Cup Vegetable Oil
3/4 Cup Cold Water

1 Tbsp Vegetable Oil
1/2 Serrano Chili, minced
1" piece of Ginger, sliced into 1/8" disks
2 tsp Cumin Seeds OR Black Mustard Seeds
1 Tbsp Curry Paste (any variety will work - choose one you like)
2 Large Baking Potatoes (1/2" cobes, boiled until tender)
1 Cup Peas (thawed, if frozen)
1 Medium Onion, finely chopped
Salt to taste

1 Cup Cilantro leaves, loosely packed
2 Cloves Garlic
1 tsp Red Chili Flakes
2 Tbsp fresh Lemon or Lime Juice
pinch of Sugar
Salt to taste

Making the Dough: In a medium bowl, mix Flour, Salt and Oil with a fork until the oil is well distributed. Add the water in small amounts and incorporate until the mass resembles a dough. Knead the heck out of it for a few minutes. Divide the dough into 2 portions and wrap each tightly in plastic wrap. Allow the dough to rest for 30 minutes or so.

For the Filling: Chop the potatoes, boil for 5 to 7 minutes and drain. In a wok, heat the oil over medium heat. Add the ginger and saute for a minute and remove from the oil. Saute the onion until soft. Add the cumin and chilies and continue cooking. In a small bowl, dissolve the curry paste in a few tablespoons of hot water. Add the curry slurry (it rhymes!)to the wok and allow the water to boil off. Throw in the poatoes and peas, tossing with the curry until evenly mixed. Salt the mixture until it tastes good. Spoon the filling into a container so it can cool. Wash the wok and use it for the frying.

Assembly: Unwrap one bundle of dough and cut into quarters. Work with one quarter at a time and keep the others under plastic or a damp towel. Work each piece of dough into a ball and roll out into a circle approximately 1/16" thick. Cut in half (each half will be 1 samosa). Wet the edges of the dough and fold in half, bringing the curved sides together (crimping to seal) and leaving the flat sides open. Stuff about 1/3 cup of filling into each samosa and close the open side. Repeat for the remaining dough, making a grand total of 16 samosas.

Frying: Heat 2 to 3 cups of vegetable oil in a wok over medium high heat. Cut a small piece of dough and test the oil; the dough should float to the surface and brown in 30 seconds. Fry 3 samosas at a time for 3 minutes on one side and 2 minutes on the other. Adjust the heat as you go. Drain finished samosas on a cooling rack or paper towels.

Chutney: Throw the chutney ingredients in the general direction of a food processor. Puree and serve!

The Enlightened Palate

Vegetable Samosas