Celtic
Samosas
-
serves
4
Preparation
-
40
minutes
and
30
minutes
resting,
cooking
time
-
10
minutes
2
1/4
cups
all-purpose
flour
2
tsp
baking
powder
1/2
tsp
salt
Large
pinch
ground
turmeric
3
tbsp
unsalted
butter,
chilled
and
diced
For
the
filling:
2
tbsp
vegetable
oil
1
small
onion,
chopped
2
garlic
cloves,
chopped
1
red
chili,
seeded,
chopped
3
medium
potatoes,
cubed
and
boiled
3/4
cup
frozen
peas,
thawed
1
tsp
ground
cumin
Salt
2
tbsp
chopped
cilantro
Vegetable
oil
Sift
the
flour,
baking
powder,
salt,
and
turmeric
into
a
bowl.
Using
your
fingers,
rub
the
butter
into
the
flour
until
the
mixture
resembles
breadcrumbs.
Stir
in
about
1/2
cup
of
water
to
make
a
soft
dough.
Knead
well
for
a
few
minutes,
then
roll
into
8
balls.
Cover
with
a
damp
cloth
and
set
aside
for
30
minutes.
Heat
the
oil
in
a
large
frying
pan
and
cook
the
onion,
garlic,
and
chili
for
4
minutes
until
softened
and
golden.
Add
the
potatoes,
using
a
fork
to
break
them
up.
Add
the
peas,
cumin,
and
salt
to
taste;
remove
from
the
heat
and
stir
in
the
cilantro.
Heat
about
2
inches
of
oil
in
a
wok
or
deep
frying
pan.
Meanwhile,
roll
out
each
piece
of
dough
into
a
4
inch
round.
Spoon
an
eighth
of
the
potato
mixture
into
the
center
of
each
round.
Moisten
the
edge
of
each
round
with
a
little
water,
then
fold
over
the
dough
to
enclose
the
filling,
pressing
the
edges
to
seal,
then
gently
flatten
out
each
samosa.
Fry
the
samosas
in
batches
for
about
2
minutes,
turning
until
crisp
and
golden
brown.
Drain
on
paper
towels
and
eat
warm.
Submitted By (Miki)
Print this recipe
