Preparation:
Cut potato into quarters and boil just until cooked through. Drain very well anda cut into 1/4-inch dice. Heat the ghee in a medium skillet over medium heat. Add the onion and saute for 7-8 minutes, or unti it is clear and limp. Add all of the spices and stir to blend. Cook 1 minute. Add the peas and diced potato, and cook 2 minutes more, stirring often. Set aside to cool. To make dough: Put the flour and salt in a medium-sized bowl. Add the ghee or cooled melted butter, and with your fingertips blend it into the flour untilit is evenly incorporated.
Sprinkle on 3 tablespoons of water and stir to blend. Gather the dough into a ball (if it is too crumbly add another tablespoon of water) and knead it for 5-7 minutes, or until it is smooth and elastic. Cover with a damp cloth and let the dough rest for 15 minutes. Divide the dough in half and roll each half into a log shape. Cut each log into 8 pieces and roll each piece into a ball. Cover the balls with a damp towel while you proceed with the next step. Lightly flour your work surface and roll each ball of dough into a circle 3 1/2 inches in diameter. Keep the circles of dough covered with a damp towel.
Put a small bowl of water in front of you. Divide the filling into 16 portions. With your finger lighty dampen the edge of a circle and spoon a portion of potato onto the center of each circle. Pick up the turnover and keep it in one hand. With the other hand fold the turnover in half and pinch the edges together to completely encase the filling. Repeat with the remaining dough and filling (May be prepared up to this point up to 3 hours in advance. Cover with plastic and chill)
Heat the oil in a medium-size saucepan. When it is hot but not smoking fry 2 or 3 samosas at a time, turning them to make them evenly golden. Cook only about 45 seconds, they should be light in color. Keep them warm in the oven as you proceed with the remaining samosas.
makes 16 |
