SPICY POTATO SAMOSAS 🥟🥟🥟

You don't need to go to a restaurant to enjoy your favorite Indian snack! This flexible recipe for samosas a great way to use leftover mashed potatoes and reheats well the next day. Make some as an appetizer during the week or even to change it up on game day! 

Dough Ingredients

• 2 cups All-purpose flour Can substitute with whole wheat flour.
• 2 tablespoons Vegetable oil Ghee can be used for richer flavor.
• 1 teaspoon Salt
• 1 cup Cold water (Use to hydrate the dough). 

Filling Ingredients

• 2 medium Potatoes. Peeled, boiled and mashed and cooled to room temperature
• 1 cup Mixed vegetables (peas, carrots, corn)
• 1 teaspoon Cumin seeds (Sautéed for flavor).
• 1 teaspoon Garam masala For warmth and depth.
• 1 teaspoon Coriander powder
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder Adjust to taste.
• 1/2 tablespoons Lola’s Spicy Garlic and Herb Seasoning
• 2 cups Ghee or oil For frying samosas plus 1 tbsp for toasting the spices

Steps

1. Heat 1 tbsp oil in over medium low heat in a small pan and gently toast the spices for about 45-60 seconds and then remove from the heat. 
2. In a large mixing bowl, combine all-purpose flour and salt, then mix in vegetable oil until the mixture resembles coarse crumbs. Gradually add cold water, kneading until a smooth dough forms. Cover and let rest for 30 minutes.
3. In a separate bowl, add smashed boiled potatoes and mixed vegetables. Add toasted garam masala, coriander powder, turmeric, Lola’s spicy garlic and herb seasoning, and red chili powder. Mix well. and set aside.
4. Divide the rested dough into small balls about the same diameter as the Lola's Fine Seasonings cap  Roll each ball into an oval, roughly 7" x 4" and then cut it in half. Fold one half into a cone and seal the edge. Fill the cone with 1–2 tablespoons of filling then cover with the other half and pinch the edges to seal.
5. Heat ghee or oil in a deep pan to approximately 350°F. Carefully add shaped samosas in batches and fry for 3–4 minutes or until golden brown. Turn them occasionally to insure even frying on all sides. Remove with a slotted spoon and drain on paper towels.
6. Arrange samosas on a platter and serve hot. Enjoy!