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Samosas

Submitted by Martin

DOUGH

Mix flours together in a bowl; create a small well in the middle. Pour oil into well, and rub flour and oil together until it is well mixed and has the proper texture. Add water gradually, ~1T at a time, and mix until dough clumps together and holds its shape. Wrap in plastic wrap (to prevent exterior from drying out) and let sit for 30 minutes.

SAMOSAS:

Heat oil in a medium skillet. Saute garlic, onion, cumin, coriander, and finely chopped chili pepper until onion is tender and the cumin seeds start to brown. Add chopped potatoes and coarsely chopped chili pepper and saute until potatoes are cooked. Add peas and cook a bit longer before removing from heat. Let cool until the mixture is not too hot to handle.

Heat oil to proper frying temperature. Knead dough lightly, adding a few drops of water if necessary. Pinch off tablespoon-sized pieces of dough and flatten (either using hands or a rolling pin) until 1/8 - 1/4 inch thick. Wrap dough into a funnel/cornucopia shape and pinch seams tightly together, using water as a "glue." Fill each funnel with potato mixture, leaving enough dough to pinch together (again with water) so that the samosa does not come open in the frying process.

Using slotted metal spoon or spatula, fry in oil until lightly brown.