50-Garlic Clove Potato Samosa

By Tasty · 90 min

Ingredients

Instructions

1. Roast the garlic: heat the oven to 400°F (200°C). Cut the tops off the garlic heads, set them on foil, drizzle with olive oil and season with salt. Fold the foil into a tight packet, place on a sheet tray and roast for about 45 minutes, until caramelized. Let it sit for 15 minutes, until cool enough to handle.
2. Make the dough: mix the flour and salt in a large bowl. Add the melted ghee and mix until it resembles breadcrumbs. Gradually add the cold water and knead for about 5 minutes into a smooth, elastic dough. Wrap tightly and rest for at least 30 minutes, until it springs back when pressed.
3. Make the filling: boil the potatoes in a large pot of salted water, then reduce and simmer for about 10 minutes, until tender. Drain and let them dry in a colander for a few minutes.
4. Heat the ghee in a small nonstick skillet over medium heat. Add the ginger and jalapeño and cook about 2 to 3 minutes until softened. Add the cumin seeds and cook about 2 minutes until fragrant, stirring often. Add the coriander and garam masala and cook 30 more seconds, then remove from the heat.
5. Mash the potatoes in a large bowl with a fork, leaving some chunks. Pour the hot ghee mixture over them. Add the roasted garlic, peas, cilantro, lemon juice and ½ teaspoon kosher salt and stir gently until combined. Cool to room temperature.
6. Make the chutney: blend all the chutney ingredients until smooth, adding water as needed. Adjust salt and lemon juice to taste, then refrigerate.
7. Divide the rested dough into 3 equal parts. On a floured surface, roll each into a 9-inch circle, then cut each circle into 2 halves.
8. Shape each semicircle into a cone: brush water along the straight edge, bring the left end toward the center, then the right end over it, overlapping slightly, and press to seal.
9. Fill the cone with about ⅓ cup of filling, pressing it in without overfilling. Brush the open edge with water, then pinch and fold the edges closed so the filling is fully enclosed. Cover finished samosas with a damp cloth.
10. Heat canola oil in a large pot to 350°F (175°C). Fry a few samosas at a time, without crowding, for about 3 to 4 minutes per side, until golden brown and crispy.
11. Drain the samosas with a slotted spoon onto paper towels. Serve hot with the chutney.

Summarized from Tasty's video. Watch it for the details.

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