In India, samosas are the quintessential street food. They typically are filled with meat or vegetables or both. A sweet and spicy dipping sauce is the perfect complement to this deep-fried food.
To speed up this recipe, skip the dough and substitute purchased wonton wrappers (available in the produce section at most grocers). Use a large round cookie cutter to trim the wrappers into circles.
Potato and Pea Samosas
For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons ghee (clarified butter), room temperature
1/2 to 1 cup ice water
For the sauce:
3 tablespoons garlic jelly
2 tablespoons lime juice
2 tablespoons water
1/2 tablespoon hot sauce
For the filling:
1 tablespoon black mustard seeds
1 tablespoon yellow mustard seeds
1 tablespoon ghee
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon black pepper
1/4-inch piece fresh ginger, grated
6 medium potatoes, boiled, peeled and cut into 1/3-inch cubes
1 cup peas, steamed
Salt, to taste
Vegetable oil, for frying
To make the dough, in a food processor combine the flour and salt. Pulse several times. Add the ghee and pulse until it resembles coarse breadcrumbs. With the processor running, drizzle in enough water to form a dough that is soft and elastic.
Transfer the dough to a bowl, cover and let rest for 1 hour.
Meanwhile, prepare the sauce. In a small bowl, whisk together the jelly, lime juice, water and hot sauce. Set aside. If desired, the sauce can be heated briefly just before serving.
To make the filling, in a large saute pan over low, toast both mustard seeds. Once the seeds begin to pop in the pan, add the ghee, turmeric, garam masala, pepper and ginger. Saute for 2 minutes, then add the potatoes.
Remove the pan from heat, then stir in the peas and season with salt. Set aside.
When the dough is ready, shape it into a log and cut it into 16 pieces. On a lightly floured surface, roll each piece into a 5-inch circle. Use a finger dipped in water to moisten the edges.
Place 1 to 2 tablespoons of the potato mixture in the center of each circle, then fold the edges together to form a half-circle. Use a fork to crimp and seal the edges.
In a large, heavy saucepan over medium-high, heat 2 inches of oil to 300 F. Working in batches, add the samosas and fry until golden, about 3 to 4 minutes, using a spoon to turn them as needed in the oil.
Transfer the samosas to paper towels to drain. Serve with the dipping sauce. Serves 4.