1 1/2teaspoonsminced fresh ginger or grated fresh ginger
1/2cupfrozen peas, thawed
1/4cupminced fresh cilantro leaves
1 1/2teaspoonsjuice from 1 lemon
Ground black pepper to taste
2cupsunbleached all-purpose flour, plus extra for the work surface
1/2teaspoonsalt
2tablespoonsplain whole-milk yogurt
3quartsvegetable oil, plus 3 tablespoons
6tablespoonscold water
Instructions
To make the filling: In a small bowl, combine fennel, cumin, mustard seeds, turmeric, fenugreek, and red pepper flakes;set aside.
In a large sauce pan, cover the potatoes by 1 inch of water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly.
In a 12-inch nonstick skillet over medium-high heat, heat the oil until shimmering. Add the spices and sauté until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5 to 7 minutes. Stir in the peas to combine.
Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Stir in the cilantro and lemon juice and season with salt and pepper to taste before using.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour and salt until combined. Add yogurt and 3 tablespoons of the oil over the flour mixture and mix on medium-low speed until the texture resembles coarse cornmeal. With the mixer on low speed, add 4 tablespoons of the water and mix until the dough forms a ball. If the dough doesn’t come together, add the remaining 2 tablespoons water, 1 tablespoon at a time, with the mixer running, until a dough ball forms. The dough should feel very soft and malleable.
Transfer to a floured work surface and knead by hand until it firms slightly, about 2 minutes. Wrap the dough in plastic wrap and let rest for at least 20 minutes, or refrigerate for up to 1 day.
When ready to assemble the samosas, divide the dough into 12 equal pieces (keep the pieces covered with a sheet of plastic wrap coated with vegetable oil spray to prevent them from drying out). Working with 1 piece of dough at a time, using a rolling pin, roll into a 5-inch round. Cut each dough round in half to form 24 half moons.
Working with 1 half-moon piece of dough, moisten the straight side with water and fold in half. Press to seal the seam on the straight side only and crimp with a fork to secure; leave the rounded edge open and unsealed.
Gently holding the piece of dough in a cupped hand, with the open, unsealed edge facing up; gently open into a cone shape. Fill the dough cone with 2 tablespoons of the filling and pack the filling in tightly in order to leave a 1/4-inch rim at the top.
With a wet finger, moisten the inside rim of the cone and pinch the top edge together to seal. Crimp all the edges with a fork to secure. Repeat until all samosas are filled.
Preheat oven to 200 degrees. Line a baking sheet with paper towels and set aside.
Heat the remaining 3 quarts oil in a large Dutch oven over medium-high heat to 375 degrees. Fry in batches, frying 8 samosas at a time until golden brown and bubbly, about 2 1/2 to 3 minutes. Using a slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven. Repeat with the remaining samosas. Serve warm.