Potato & Pea Samosas
recipe adapted from Cook’s Illustrated
2 cups unbleached all purpose flour (10 ounces) + extra for work surface
1/2 teaspoon salt
2 tablespoons plain whole milk yogurt
3 tablespoons vegetable oil
1 tablespoon cold water
Pulse the flour and salt together in a food processor until combined, about 4 pulses. Drizzle teh yogurt and 3 tablespoons of oil over the flour mixture and process until the mixture resembles coarse cornmeal, about 5 seconds.
With the machine running, slowly add 4 tablespoons of the water through the feed tube untl the dough forms a ball. If the dough doesn’t come together, add the remaining 2 tablespoons water, 1 tablespoon at a time, with the processor running, until a dough ball forms. The dough should feel very soft and malleable.
Transfer the dough to a floured work surface and knead by hand until it firms slightly, about 2 minutes. Wrap the dough in plastic wrap and let rest for at least 20 minutes, or refrigerate for up to 1 day.
1 teaspoon ground fennel seeds
1 teaspoon ground cumin seeds
1/4 teaspoon ground fenugreek
1/4 teaspoon ground turmeric
1/8 teaspoon red pepper flakes
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
3 tablespoons vegetable oil
1 medium onion , minced
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
1 1/2 teaspoons minced fresh ginger or grated fresh ginger
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro leaves
juice from 1 lemon
Ground black pepper
Combine the spices in a small bowl and set aside. Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the spices and sauté until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5 to 7 minutes. Stir in the peas to combine.
Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Stir in the cilantro and lemon juice and season with salt and pepper to taste before using. (The filling can be refrigerated for up to 2 days.)
Cut the dough into 12 equal pieces, and keep the pieces covered with a sheet of plastic wrap coated with vegetable oil spray to prevent them from drying out. Working with 1 piece of dough at a time, roll the dough into a 5-inch round using a rolling pin. Cut each dough round in half to form 24 half moons. Shape the samosas into a cone shape, fill, and seal the samosas, using 2 tablespoons of filling per samosa.
Adjust an oven rack to the middle position and heat the oven to 200 degrees. Line a baking sheet with several layers of paper towels and set aside. Heat 3 quarts oil in a large Dutch oven over medium-high heat to 375 degrees. Add 8 of the samosas and fry until golden brown and bubbly, 2 1/2 to 3 minutes, adjusting the heat as needed to maintain 375 degrees. Using a wire spider or slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven. Return the oil to 375 degrees and repeat with the remaining samosas in two batches. Serve.