Samosa.

~90 minutes estimated. The pastry needs slower frying than a thin fritter. Seal each parcel well and fry a small batch first to check the pastry cooks through.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 10.58 oz by weight all-purpose flour
• 4 tbsp oil for dough
• 4.06 fl oz water, added gradually
• 17.64 oz by weight boiled potatoes
• 3.53 oz by weight peas
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 0.5 tsp garam masala
• 1 tsp salt, divided
• 25.36 fl oz oil for frying; not all consumed

Method

1. 01

   Rub dough oil into flour and half the salt. Add enough water for a firm dough, knead briefly, cover, and rest.

2. 02

   Cook cumin and peas in a little frying oil, then fold in mashed potato, coriander, garam masala, and remaining salt. Cool completely.

3. 03

   Roll dough into ovals, cut in half, shape each half into a cone, and seal with a little water after filling.

4. 04

   Fry in a deep pan with ample headroom at moderate heat until pastry is crisp and cooked through. Drain.

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