ingredients
all
1/4 cup ghee
or rice bran oil
2 3/4 cups all purpose flour
1/4 cups corn starch
1 tbsp salt
1 tbsp crushed fennel seeds
1 cup warm water
extra all purpose flour and cornstarch
for rolling
2 tsp ground black pepper
1 cup frozen peas
1 inch ginger
finely minced
1 clove garlic
1 whole chili pepper
minced
2 whole cloves
1/2 inch cinnamon stick
2 lbs russet potato
peeled
3 Tbsp rice bran oil
2 tsp cumin seeds
1 whole yellow onion
small diced
1 whole large tomato
small diced
2 tsp ground turmeric
2 lbs ground lamb
1 bunch cilantro
2 bunches mint
3/4 cup yogurt
1/8 cup lemon juice
1 whole small green chile
1/4 cup water
1/8 cups lemon juice
1/4 cup brown sugar
3/4 cup tamarind pulp
4 whole Medjool dates
pitted
1 1/4 cups water
cookware
  • large bowl
  • food processor
  • rolling pin
  • circle biscuit cutters
  • fine mesh sieve
  • fry pot
  • fry oil
For the Samosa Dough
1
Combine all the dough ingredients in a large bowl and knead until smooth. Cover with a damp towel and allow to rest for half an hour.
2
Roll out with a mixture of half corn starch and half flour to a thickness of 1/8”. Cut into 2” circles and cut each circle in half.
For the Samosa Filling: two options
Vegetarian option
3
Boil the potato in a large pot of salted water until fork tender. Chop potato into bite sized pieces. Heat a large sauté pan over medium heat and toast the cumin, cloves, and cinnamon stick for 2 minutes. Add the rice bran oil and the onion, garlic, ginger, and chili. Sauté for 2 minutes, then add the potatoes. Continue to sauté for 3-4 minutes being careful not to burn the garlic. Add the turmeric and pepper. Cook for another two minutes then add the tomatoes. Cook for another minute then add a little water and simmer until potato is tender and water has evaporated. Add the peas and season to taste with salt and pepper.
Lamb option:
4
Heat a large sauté pan over medium heat and toast the cumin seeds, cloves, and cinnamon stick for 2 minutes. Add the rice bran oil and the onion, garlic, ginger, and chili. Sauté for 2 minutes then add the ground lamb. Continue to cook the ground lamb mixture for 5 minutes or until fully cooked and browned. Skim out any excess fat. Add the turmeric and pepper. Cook for another two minutes, then add the tomatoes. Cook for another minute then deglaze with a little water and simmer until water has evaporated. Add the peas and season to taste with salt and pepper.
For the Mint chutney
5
Use a food processor to puree the ginger and garlic. Then add the chili, then the herbs. Lastly add the lemon juice, water, and yogurt. Season to taste with salt and pepper.
For the Tamarind Chutney
6
Simmer the brown sugar, tamarind, and dates in the water for 5 minutes. Puree and strain through a fine mesh sieve. Add the lemon juice and taste for seasoning.
To build and bake the samosas
7
Preheat deep fryer to 375F (or 3 inches of rice bran oil in a deep pot). Using your fingers, moisten half of the straight side of pre-cut half circle dough. Bring the two halves together to form a cone and seal with your fingers. Fill the cone with the lamb or potato filling and moisten half of the top edge of the dough. Stretch the other half of the top edge of the dough over the filling to seal the cone. Deep fry until golden brown and drain on paper towels.
To Serve
8
Serve warm samosas on platters with tamarind and mint sauces on the side.
notes
This recipe can be vegetarian or contain meat depending on what version of it you choose to make.