Spicy Potato Samosas | Idaho Potato Commission
Pastry - Combine flour and salt in food processor; pulse to blend. Add shortening; pulse until fine crumbs form. Add 2/3 cup ice water; pulse. If dry, add additional water until dough can be kneaded...
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Deep fryer
- Rolling pin
- Cookie cutter
- Chef's knife
- Cutting board
- Peeler
- Pot
- Skillet
- Stove
- Refrigerator
- Plastic wrap
- Measuring cup
- Measuring spoon
- Spider strainer
- Colander
- Kitchen towel
- Baking sheet
Ingredients
- Pastry
- 14 oz. unbleached flour
- 1 tablespoon kosher salt
- 5 oz. solid vegetable shortening
- 2/3 cup ice water
- Potato Filling - yield 3 cups
- 1 lb. Idaho® potatoes
- 3 tablespoons vegetable oil
- 1 1/2 teaspoon black mustard seeds
- 3/4 teaspoon whole cumin seeds
- 3/4 teaspoon whole coriander seeds
- 6 oz. finely chopped red onion
- 1/2 oz. finely chopped Jalapeno
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoon minced gingerroot
- 3 oz. fresh or thawed frozen green peas
- 1 1/2 teaspoon curry powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice from 1/2 lemon
- 1 1/2 oz. finely chopped green onions
- 1 oz. finely chopped cilantro
- Oil for deep fat frying
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