- 1/2 cup all-purpose flour, plus additional for kneading and rolling
- 1/4 teaspoon salt
- 1 tablespoon raw sesame oil
- 1/4 cup warm water
- 1/2 batch Spicy Potato Filling
- 1 teaspoon fennel seeds
- 1/2 cup petite peas
- peanut oil for deep frying
Combine flour and salt.
Blend vegetable oil into the dry ingredients.
Add warm water and incorporate well.
Turn dough out onto a lightly floured surface and knead for about 5 minutes.
Cover dough with plastic wrap and allow to rest for 30 minutes or up to 3 hours.
Combine peas and fennel seeds with potato mixture.
Divide dough into 8 pieces.
Roll each piece of dough out into a thin, squarish sheet.
Place 1/8 of the potato filling onto 1/2 of each square and spread into a triangular shape.
Fold bare halves of dough over top of the filling and pinch edges together.
Fold seams over and pinch again to ensure a good seal all around.
Place the uncooked samosas on a sheet of waxed paper and allow to sit for 30 minutes. This firms up the dough a little and helps the samosas to hold together better during deep frying.
Pour peanut oil into a wok, deep-fryer or other deep-sided frying pan to a depth of 2 inches.
Heat oil to 350°F.
Gently slide one samosa into the hot oil. If there is room add a second one beside the first.
After about 20 seconds, gently flip the samosas.
Continue to fry until samosas are golden-brown on both sides.
Use a slotted spatula to remove the samosas, allowing any excess oil to drain back into the pan.
Place cooked samosas onto a wire rack to drain.
Repeat with remaining samosas.
Serve hot with a mango or tamarind chutney.