Samosa

Langkah-langkah

1. In a bowl, whisk together 2 cups all purpose flour, 1 teaspoon thyme, and 1 teaspoon salt. Add ¼ cup ghee, to the four mixture and mix well with your fingers until all the ghee has been incorporated. You should have a shaggy dough that can hold its shape when pressed together.
2. Add 8-12 tablespoons cold water, one tablespoon at a time, kneading the dough as you add it until it is fairly stiff. It shouldn't stick to your hands.
3. Cover the dough and let it rest for 30 minutes.
4. Peel 1 lb russet potatoes and cut them into 2-inch chunks. Then, boil them until they are just fork-tender. You don’t want them to be too soft and mushy.
5. Drain the boiled potatoes, then roughly chop or crumble them; do not mash them. Set the potatoes aside.
6. Heat 1 tablespoon ghee, in a medium-sized pan over medium-high heat. Add the 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and ½ teaspoon fennel seeds and saute until they begin to sizzle.
7. To the pan, add 1 tablespoon ginger, 1 green chili, diced, and 1 cup green peas. Saute everything for about 2 minutes.
8. Lastly, add 1 teaspoon lemon juice, ½ teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon fennel powder, 1 tablespoon cilantro,salt to taste, and potatoes. Mix everything well and saute for another 2 minutes.
9. Remove the filling from the pan and set it aside to cool. Once the filling has cooled nearly to room temperature, it is ready to assemble.
10. Divide the dough into six equal portions, form into balls, cover, and let them rest for about 10 minutes.
11. Roll each ball into flat disks about 7 inches across. Press them between two pieces of parchment paper to roll flat.
12. Cover the flattened dough sections to keep them from drying out. Work with one dough section at a time.
13. Cut the round in half, wet the flat edge of one half of the round, and press the ends together to form a cone.
14. Fill the cone with about two tablespoons of the filling and gently pack it in. Wet the inside edge of the open side and press it closed.
15. Repeat with the other half of the round and then with the rest of the dough. This will yield 12 samosas.
16. Heat 2 inches of oil for frying in a large, heavy-bottom pan over medium heat. When the oil is hot enough, a toothpick or wooden skewer inserted into the oil should sizzle.
17. Add enough samosas to the pan to leave some room in between. You will need to work in batches. Fry the samosas for about 1 minute on each side. They should be golden and crispy but not develop dark brown spots.
18. Remove the fried samosas from the pan and place them on a paper towel-lined plate to allow any excess oil to be absorbed.
19. Once all the samosas are finished frying, serve them fresh with Mango Chutney or tamarind sauce.