Yield: 30 small samoosas
Ingredient Amount
For the Pastry
AP flour 1 lb.
Kosher salt 1 tsp.
Butter, ghee 4 Tbsp.
Ajwain Seed 1/2 tsp.
Water 7 oz
For the Filling
Chefs potatoes, boiled, medium dice 1 1/2 lb.
Butter, ghee 1 Tbsp.
Cumin seeds, coarse ground 3 tsp.
Black pepper, fine ground 1 tsp.
Coriander seeds, coarse ground 4 tsp.
Arandana, ground 1 tsp.
Powdered chilis 1/2 tsp.
Green chilies, chopped 3 ea.
Garam masala 1 tsp.
Cilantro 2 Tbsp.
Green peas, fresh or frozen 2 oz.
Kosher salt t.t.
Cooking oil, for deep frying as needed
Method
1. Place flour , ajwain, and salt together in a food processor. Pour melted ghee (not hot) into processor and pulse until ghee is incorporated.Slowly add water and continue to pulse until water is incorporated, but has not formed a cohesive dough. The texture at this point should be "sandy" or "granular". Remove from bowl to table, gently press together into a ball - do not knead. Place in bowl, Cover with plastic wrap and allow to rest for 15 minutes. If you've not done this before, ask chef for assistance.
2. Wash, peel, dice and boil potatoes. Drain and air-cool to room temperature.
3. Heat ghee in a wok, add cumin, ground black pepper, coarsely ground coriander seeds, red chili powder, chopped green chilies, anardana, garam masala, sauté over low heat until it begins to crackle – turn off heat at this point Add boiled potatoes, chopped cilantro and green peas. Sprinkle salt and mix to incorporate. Remove and cool.
4. Roll out dough into 1/8” thick sheet. Use a 3” cutter to form circles.
5. Portion filling onto dough circles. Moisten edges of circles with water.
6. Fold dough over filling, and crimp edges closed. Fry in 350 degree oil.