I’ll be honest and tell you I think you’re nuts for deciding to handmake these when you can buy four for a dollar at the shoppe down the road. But okay.

Filling

1 large or 2 small potatoes
1 carrot
1/2 cup fresh, frozen or canned shelled peas
1 teaspoon light, natural oil
1/4 tsp black mustard seeds
1/2 tsp curry powder
1/2 tsp finely chopped ginger
1/4 cup finely chopped onion
1/2 tsp salt

Dough

1 cup unbleached flour
1 tbsp light, natural oil
1/2 tsp salt
2 tbsp water
2 cups of oil for deep frying

Prepare the filling first and allow it to cool while you make the dough. Peel the potato and carrot and dice into small pieces. In a medium sized pot heat about 3/4 cup water. When the water becomes hot but does not boil, add the potatoes, carrot and peas. Tightly cover the pot and let the vegetables steam until they are fairly soft; this should take about 15 minutes. The heat should be moderate to low so that the water is not reduced too quickly. When the veggies are soft (not mushy!) and all the water has been absorbed or cooked out, remove them to a mixing bowl. In another pot measure out the 1 tbsp of oil and heat over a moderate flame. Add the mustard seeds and chopped onion. When the onions have browned, and the mustard seeds have stopped popping, add the steamed veggies and sauté for 5 minutes or until the potatoes are very soft. Add all the spices and salt while continuing to stir the mixture. When all the spices have been mixed in well, the filling is ready. Remove from heat and allow to cool while you prepare the dough.

Place the flour in a large mixing bowl. Quickly stir in the oil, rubbing it in with your fingers, making sure it’s thoroughly mixed in. Add the salt and water and knead until a smooth dough is formed. If the dough appears very flaky, add a little more water, a tsp at a time, and knead until dough is a bit stiff. Continue to knead the dough until it is an even consistency all over. Break off a walnut-sized piece of dough and flatten using the palm of your hands. Sprinkle a little flour on a wooden board and with a rolling pin roll it out to about 4 -5 inches in diameter. Roll out as many circles as you want samosas. Take one rolled out circle at a time and cut into two semi-circles of about equal size. Take one of the halves and moisten one side with a bit oil. Place about 2 tbsp of the cooled veggies in the centre of the oiled half-circle and gently spread around evenly but not quite to the edges of the dough. Take the other half circle and place on top of the vegetables. Pinch the edges of them together to create a tight seal. Repeat with the remaining filling and dough.

Heat the 2 cups of oil over a moderate flame. When sufficiently hot, place 2 or 3 samosas in the oil and cook for 5 minutes during which time they’ll become brown. When they are brown, remove with a slotted spoon and allow the excess oil to drain back in the pot. Place on paper towels to remove any extra oil and serve hot.

Eat these with a delicious chutney or tamarind sauce.