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Potato Filling:
DIRECTIONS
Samosa Dough:
Combine the dry ingredients for the dough in a large bowl or the bowl of a food processor. Add the water and olive oil and mix or pulse until a rough dough begins to form. Add more water as necessary. Remove the dough and knead on a lightly-floured surface until it becomes smooth and pliant. Allow the dough to rest, covered for about 30 minutes while the filling is prepared.
Potato Filling:
Heat olive oil over medium heat in a large, heavy skillet or sauté pan. Add the chili, ginger, onions, and garlic. Sauté until the onion is translucent, about three minutes. Add the spices and cook for another minute or so until fragrant. Add the potatoes and gently crush them with the back of a spoon to a desired lumpy consistency. Add peas and lime juice, cook for another minute, then season to taste with salt and pepper.
Cilantro Chutney:
Place all the chutney ingredients in to the bowl of a food processor or blender jar. Pulse until finely pureéd. Season to taste.
To assemble, roll the dough in to a large round of ⅛" thickness. Using a 3" round cutter, cut out rounds. Spoon 2 tablespoons of filling into the center of each round, folding it in half to form a half-moon. Brush the inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork.
In a large heavy pot, preheat the frying oil to 350℉. Drop the samosas in, a few at a time, being careful not to overcrowd the pan and drop the temperature. Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side. Serve warm with cilantro chutney.
