Ingredients:
- 1 1/2 cups flour
- 1 teaspoon salt
- 4 tablespoons vegetable shortening
- 6-7 tablespoons ice cold water
- 1/4 cup oil plus oil for deep frying
- 1/2 onion, minced
- 5 russet potatoes, cooked till tender and peel
- 1 cup peas
- 1 cup cooked tender carrots
- 2 teaspoons minced ginger
- 2 teaspoons ground coriander
Dough- Mix flour and salt and rub in shortening, as if you were making pie dough. Pour 5-6 tablespoons cold water and mix until it becomes kneadable. If needed, add the rest of the water. Knead for about 10 minutes until silky smooth, let rest for 1/2 hour.
Filling
Heat oil and add onions, ginger and coriander. Saut just until onions start to brown. Softly mash potatoes so that there are still some pieces. Sit in carrots, peas, and potatoes into onions and heat slightly.
Forming & Frying
Form 6 inch circles with dough and place filling into center. Moisten edges and seal in a crescent shape. Let dry uncovered for about a 1/2 hour. Heat the oil to 350 degrees and fry samosas in small batches until browned and heated through.
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