Samosa! Home made street food!

A bit of background- I grew up in West Virginia where exposure to ethnic food was practically non-existent. Americanized Chinese food, "Italian" dishes were the norm for something exotic, Mexican especially was tempered for our American pallets. Now to the samosa! Indian cuisine is simply amazing! The flavors of this yummy cuisine with the deep fried flavor that a country girl loves!

If you click here you can learn far more about this dish than I could tell you.

Samosa Filling
~1 teaspoon of the following
~Coriander
~Cumin
~Curry
~2 teaspoons of garam masala
~Dash of salt and pepper
~Ginger and Onion (this really is to suit ones own taste I would however recommend a least one teaspoon of grated ginger)
~Half cup of peas (frozen work best)
~Potatoes (roughly 8 baby red potatoes)
~ oil (to mix in the filling for binding)

Samosa Wrapper
~ 2 cups of all purpose flour
~ Dash of salt
~ 10 tablespoons of water

This dough is a great recipe and we make great use of it as you will see in recipes to come

Start with the dough. Mix salt and flour together then begin slowly adding water one tablespoon at a time. As you start to mix dough will look like little crumbs continue to add water until ball is formed. Wrap in plastic wrap and let set in refrigerated for one hour. This will make the dough fabulously easy to work with.

Onto the filling!
Microwave potatoes until they can be easily mashed. Mash the potatoes then add all spices. We recommend grating the onion as well this gives the filling a smooth consistency. Mix well. Thaw peas if needed and add to potatoes stir until well mixed.

Once dough has set for one hour roll out dough to desired thickness, we recommend the thinner the better, cut dough into 4 inch squares. Place two heaping tablespoons in center of square and fold over into triangle, square or whatever your heart desires but make sure the seams are well sealed.

Now to the yummy deep frying!
If you have a deep fryer use it. If not try this method. Choose a small pot that holds no more then 4 cups. Fill with pot with enough oil to half or less, making sure samosa is half way immersed in oil. Raise oil to high heat, test oil using ones own method. Gently lower one samosa into oil quickly spooning oil on top while bottom cooks in oil. This makes the process goes much quicker and gives it an even crust. Allow to cool and drain. Yogurt dill sauce always good with this great snack or meal.