Veggie Samosas

For the dough:

  • 2 cups flour
  • 1/4 cup Ghee
  • 5-6 Tbsp water
  • Salt; as desired
  • Vegetable oil; as needed for frying

For the filling:

  • 4 Tbsp butter
  • 1 large onion; diced
  • 4 cloves garlic; minced
  • 4 inches fresh ginger; minced
  • 3 Tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp yellow mustard seeds
  • 1 Tbsp cumin seeds
  • 1 tsp fennel seeds
  • 1 large carrot; diced
  • 2 large russet potatoes; diced small, cooked until tender, and drained
  • 1 cup peas
  • Juice of one lemon
  • Salt; as desired

Using a pastry cutter, combine flour and ghee until small crumbs appear. They should be inbetween the size of a sesame seed and a pea. Slowly drizzle in water tablespoon by tablespoon, stirring with a fork to blend. Once all the water is mixed in, turn dough out onto workspace and knead until a ball forms.

In a large sautee pan on medium heat, melt ghee. Add onion, garlic, and ginger and cook until soft and fragrant. Add all spices and mix well. Toast spices until they become very fragrant. Add carrot and cook until carrot is soft. Remove from heat and add potato. Mix all ingredients, lightly mashing the potato as you do so. Fold in the peas, add lemon juice, and mix well. Salt to taste.

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