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| Step 15: Make potato mountains |
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| Step 14 & 16 |
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| Step 16 |
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| Step 19 |
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| Step 19 |
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| Step 19 |
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| Step 20 |
Ingredients
makes: 28 samosas
Dough:
4 cups all purpose flour
5 tablespoons crisco vegetable shortening, melted
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 1/4 cups water
Potato Filling:
6 - 7 large white potatoes
1/2 of large onion, chopped finely
2 tablespoons oil
1 tablespoon whole coriander
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 jalapeno, chopped finely
1 teaspoon salt
1/2 teaspoon red chili powder
2 tablespoon fresh mint, chopped
2 tablespoon cilantro, chopped
1 juice of one lemon
2 tablespoons chaat masasla
Directions
- Melt crisco shortening in a pan. NOTE: it does not have to melted all the way and be sure to not overheat
- Mix flour, salt, and ground cumin in a separate bowl.
- Mix melted crisco shortening to dry ingredients.
- Add 1 tablespoon of water at a time. Mix dough with hands until dough is semi-hard. Note: this will not be a soft dough.
- Knead dough and cover with plastic wrap. Rest for 30 minutes to 1 hour. Set aside.
- Boil potatoes on high until cooked approximately 30 minutes to 40 minutes.
- Once cooled, mash potatoes with a fork. Keep a chunky potato consistency and be sure not to mash completely.
- While potatoes are boiling, heat oil in a small frying pan. Cook onions in oil until they turn light golden brown.
- Add coriander, cumin seeds, fennel seeds to a mini chopper and give it 3-5 short pulses. Do not grind completely.
- Add ground coriander, cumin, fennel seeds, chopped jalapeno to onions and cook for 2 - 3 minutes
- Add salt and red chili powder to onion mixture. Add more red chili powder if you like more spice.
- Add juice of one lemon to mashed potatoes.
- Add chaat masala, cilantro, mint, and onion mixture. Set potato mixture aside.
- Roll dough out into a medium sized log. Cut log into 14 pieces of dough. This will make 28 pieces of dough in the end.
- Take potato mixture and make 28 medium sized mountains (see picture)
- Grease area you will roll dough out on. Roll out dough into a thin sheet. Cut it in half.
- Take a cup of warm water and brush some water along the top of the dough where you made the cut. If you put too much water, then your dough will not stick together. NOTE: if dough is not rolling out longwise, set it aside and come back to it.
- At this point you should have 2 triangular looking sheets of dough. (They will not look completely triangular, just a rough shape)
- Take the long side of the triangular dough (bottom side) and bring them together to make a cone. Take the cone in your hand and place a potato piece inside the cone. Water the sides of the cone.
- Set the dough with the potato on the counter so it's sitting and seal the sides together. Be sure air does not get into the samosa.
- Fry on 400F degrees for 5-6 minutes.
