Dough

COMBINE. In a large mixing bowl combine flour, cumin seeds, salt, and oil and start mixing by hand until small clumps start to form.

ADD. Add water bit by bit while kneading by hand until it forms a dough ball.

FLAT SURFACE. Remove dough ball from bowl to a flat surface and continue to work the dough until it becomes a hard dough. Form into a ball. Set aside to rest and cover with a slightly damp towel to keep the top of dough from drying out while preparing filling.

Filling

POTATOES. In a large dutch oven or pot, boil 5 peeled potatoes until tender. Drain and set aside to cool.

SAUTE. In a frying pan add 1 tablespoon neutral oil, like grape seed oil, and heat on medium high. Add cumin seeds and saute for about 1 minute. Add ginger and saute until lightly browned. Turn off and set aside.

TOAST. In a small skillet, toast coriander seeds on low heat until they become fragrant and golden brown. Move to a mortar and pestle or a flat surface and crush.

COMBINE. In a large bowl mash up boiled and cooled potatoes by hand. Then add sauted cumin seeds, ginger, and crushed coriander seeds. Next add green pees, cilantro, mint, chili powder, coriander powder, and garam masala and mix well to distribute all flavors evenly.

DOUGH. Remove dough from bowl and tear apart golf size balls and roll out with a rolling pin to make a thin tortilla shape. Cut in half and, with water, wet the edges and fold up two sides to form a cone in your hand. Fill cone with potato mixture making sure to not over fill. Stretch up sides and dampen with water and pinch together. On a flat surface bend the dough so that samosa can sit up. (See video)

FRY. In a deep frying pan add 2-3 cups oil and heat to medium high. Once oil is hot, add samosas and cook until golden brown. Flip to make sure both sides are cooked evenly.

SERVE. Serve and ENJOY with a mint chutney for dipping.