Indian Samosas with Potatoes and Green Peas

Ingredients

• Wheat Flour 20 oz
• Potato 5 oz
• Frozen green bean pods 5 oz
• Ghee 4 spoons
• Black Cumin (Cumin) 1 tablespoon
• Ginger 0 oz
• Ground ancho chili pepper to taste
• Mild Chili Spice 1 tablespoon
• Turmeric ¼ spoons
• Ground coriander 1 tablespoon
• Pomegranate Seeds 1 tablespoon
• Cilantro 0 oz
• Vegetable Oil 0 qt
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Boil the potatoes until tender and let them cool. Then peel and mash them.

Step 3

Boil the peas separately for 5-7 minutes until tender. In a large bowl, pour cold water and add ice. Transfer the cooked peas to the bowl with ice and cold water.

Step 4

In a large bowl, combine the flour with water and knead a firm dough. Gradually add the water, using between 100 to 200 ml depending on the type of flour.

Step 5

Heat ghee in a heavy-bottomed skillet, add cumin seeds, and sauté for 15 seconds. Then add minced ginger, finely chopped chili, ground chili, turmeric, coriander, and salt. Stir-fry for about a minute, then add the potatoes and peas, and cook for another minute.

Step 6

Add the pomegranate seeds and chopped cilantro, mix well, and remove from heat. Let it cool.

Step 7

On a floured surface, roll out the dough and divide it into 8 pieces. Roll each piece into a circle, then cut it in half. Take one half-circle of dough and fold it into a pouch, moistening the edge with water to make it easier to seal. Fill the 'pouch' with filling and seal the edges, also moistening them with water.

Step 8

Heat the vegetable oil to 355°F.

Step 9

Fry the samosas for 3-4 minutes, stirring gently.

Step 10

Then place them on paper towels to absorb excess oil.