(the Best) Vegetarian/vegan Vegetable Samosas

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 4 tablespoons soft unsalted butter (can be made vegan by using earth balanace non-dairy butter)
• 4 medium potatoes, boiled unpeeled and cooled
• 4 tablespoons vegetable oil
• 1 medium onion, peeled and minced
• 1 cup frozen peas
• 1 tablespoon peeled and grated fresh ginger
• 3 tablespoons finely minced chinese parsley
• 1 1/2 teaspoons salt
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground roasted cumin seeds
• 2 tablespoons lemon juice
• oil (for frying)
• 1/2 cup flour, for dusting

Recipe

• 1 sift the flour and salt into a bowl.
• 2 add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
• 3 add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
• 4 you will need 5 tablespoons of water.
• 5 form a ball and begin to knead it.
• 6 knead well for about 10-15 minutes or until dough is very soft and pliable. (if you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
• 7 add the softened butter and turn on the machine.
• 8 when you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
• 9 stop when the dough forms a ball.
• 10 take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.).
• 11 wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
• 12 the dough can be made a day in advance and refrigerated.
• 13 make the stuffing.
• 14 peel the potatoes and dice them into roughly 1/4-inch pieces.
• 15 heat the 4 tablespoons oil in a 10-12′ skillet over a medium flame.
• 16 put in the onion, stirring and frying until it turns a light-brown color.
• 17 add the peas, the ginger, chinese parsley, and 3 tablespoons of water. cover, lower heat and simmer very gently until peas are cooked. stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
• 18 now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
• 19 keep heat on low and mix the spices with the potatoes. continue cooking gently, stirring frequently, for 3-4 minutes.
• 20 check salt and lemon juice. turn off heat and leave potato mixture to cool.
• 21 take the dough out of the refrigerator and knead again. divide dough into 12 equal balls. keep balls covered with plastic wrap.
• 22 place a small bowl of water on your work surface. lightly flour on a pastry board.
• 23 flatten one of the dough balls on it and roll it out into a round about 6′ in diameter.
• 24 now cut the round in half with a sharp knife.
• 25 pick up one half and form a cone, making a 1/4′ overlapping seam.
• 26 using a little water, from the nearby bowl to create the seam.
• 27 fill the cone with a heaping tablespoon of the stuffing. close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. this seam should also be 1/4′ wide.
• 28 press the top seam again and, if possible, “flute” it with your fingers. put the samosa on a platter in a cool spot. make all 24 samosas this way.
• 29 heat oil for deep frying (about 2-1/2′ deep) in a wok or other wide utensil over medium-low flame.
• 30 when the oil is hot, drop in the samosas, as many as will lie in a single layer.
• 31 fry them slowly until they are golden brown, turning them over when one side seems done.
• 32 when the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.
• 33 do all samosas this way.