(Makes @ 30)
3 Russet Potatoes or equivalent of yellow potatoes
1 package Spring roll wrappers (I used TYJ brand)
2 cups Vegetable Oil (for Frying)
½ cup Frozen Peas
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
¼ cup Cilantro, minced
3 dried Kashmiri chilies, toasted and ground (@ 3 tblsp)
1 onion, diced
2 tblsp garlic/ginger puree
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Turmeric Powder
1 tsp Curry Powder
1½ tsp Garam Masala
White Pepper, to taste
Salt, to taste
Serrano or Jalapeno pepper, seeded, minced, optional
2 tblsp flour
2 tblsp cornstarch
water, as needed
Peel potatoes and cut into 2 inch chunks, boil until cooked all the way through 10 minutes or so. Drain the water, then mash the potatoes. Once mashed, add in the peas and mix well.
Toast the mustard seeds, cumin seeds and fennel seeds over medium heat until fragrant, move the pan around and rotate the spices so they do not burn about 2 minutes. Once toasted add 3 tblsp of oil to the pan, once the mustard seeds start to pop, about 1 minute, add the chopped onions, mix well and cook until they wilt about 3-5 minutes, stirring occasionally.
Now add the ground Kashmiri chili powder, chopped cilantro, coriander powder, cumin powder, turmeric powder, curry powder, garam masala, garlic and ginger paste. Mix together and turn off the heat.
Add the onion and spice blend to the potatoes and mix well. Now add the salt and pepper. Make sure you taste to make sure the salt content is correct for you.
If you like it spicy you can add some minced peppers into the mix, like serrano or jalapeno.
Mix the flour and cornstarch together in a small bowl, slowly add cold water to the mixture to create a paste of medium viscosity, this will be the "glue" that seals your samosa edges.
For the size samosa I was making I cut the spring roll wrapper into equal thirds. (You can make larger ones and cut them in half). Each wrapper would then make three samosas.
One at a time, with the short end of each third-sized wrapper facing you, cut off at a diagonal from the bottom left corner to about &frac3/4 of an inch to the right side. (There are many videos on YouTube showing the method I am describing.) You can then use this template to cut all the strips at once. But I suggest rolling a few up to make sure that the diagonal cut is where you want it.)
Make the first fold to the top short side which is now facing you. Hold the first flap down with your right hand (it made the first shape of a triangle), using a pastry brush or your finger smear a line of paste to your left straight edge, about 2 inches long and fold the side into the next triangle position "gluing" the edge down and making a pocket for your filling.
Pick up the "glued" end and open up the triangles pocket, using a spoon add in about a tblsp of the potato/pea mix, smooth the top with a finger and then brush some more paste onto the rest of the edges and continue folding into a triangle, your first samosa should be done! But practice makes perfect, it probably has an open corner or two! To prevent any open areas, once the pocket it full, you need to push in the corners so the next triangle flap roll will dover that corner. Again there are videos on YouTube, search for "folding a samosa".
Once they are rolled you can drop them 3 or 4 at a time into 350 degree oil. Or if you want to freeze them, freeze them now before you fry them and they can stay frozen for about 3 months.
Traditionally they are served with either a tamarind based sweet n' sour sauce or a cilantro mint chutney.