Samosa (Indian Stuffed Pastry)

In a bowl, add the flours, salt, baking soda, carom seeds, semolina and oil and knead the dough. Add the warm water little by little to make dough come together. Cover it with a damp cloth and keep it aside for 30 minutes.

Meanwhile start to make the stuffing. In a pan over medium-high heat, add mustard and cumin seeds. When the mustard seeds start to crackle then add potato and peas. Add the powdered spices, salt, green chili, sugar and a splash of water. Once it is heated add cilantro. Turn off the heat.

Make lemon sized balls of the dough then roll out the balls into small circles (rotis) about the size and thickness of a pita or tortilla. Now with a knife or pizza cutter, cut each roti in a semicircle. Apply a bit of water to the edges of each roti and fold the two edges to make cone shape (see related blog link for photos). Now put 1 tablespoon of stuffing into each cone and fold over the top edge of the cone. Now seal the edges of each samosa properly such that the filling won’t leak out.

In a heavy bottom vessel over medium heat, heat oil. Once the oil is hot enough, drop in two samosa at a time. Do not crowd the pan. Fry them at medium heat. Do not fry samosa at high heat. Once golden and crisp remove them from the pan and drain them on a tissue paper. Repeat frying the rest.

Serve hot with sauce or chutney and enjoy with your tea.

Tips:
– You can optionally use pastry sheets to make samosa but the texture will vary.
– When you are rolling out the dough balls (roti) to make samosa roll them out one at a time and do not keep the rest of the dough open. Cover it with a damp cloth.