Veggie Samosas with Dipping Sauce

For the Dough

1. white flour, 1 1/2 cup
2. salt, 1/2 tsp
3. ghee/butter/oil, 4 tbsp
4. water, 1/4 cup more or less
5. oil, for frying

For the Stuffing

1. 2 potatoes, peeled, diced, and boiled (or use frozen hash browns like I did)
2. 2 tbsp oil
3. 1 tbsp coriander powder
4. 1 tsp cumin 
5. 1 tsp garlic
6. 1 tsp ginger
7. 1/2 - 1 tsp turmeric
8. 1/2 tsp garam masala

1. 1/2 onion, finely diced

1. salt to taste
2. pepper to taste
3. 1/2 cup frozen peas, thawed

*Note* spices can be bought at a bulk food store so you can buy exactly what you need. 

For the Dough

1. In a bowl sift together the flour, salt, and stir. Add the ghee and gently rub till incorporated. The dough will look crumbly. Add water a little at a time until you have enough for a semi-firm dough. Cover and set aside for 30 min.

For the Potato Stuffing

1. In a pan, heat the oil. Add the potatoes and spices and cook until potatoes are tender. Add the onions and stir and cook until the onions are translucent.
2. Add water if needed, so the spices don't burn.
3. Add the peas. Stir.
4. Remove from heat, and set aside to cool. Adjust salt and pepper as needed.

To Stuff

1. Preheat oil to 340.
2. Divide dough into equal parts and roll out into ovals. Cut the oval in half. Using water, wet the edges of the semicircle. Shape into a cone, making sure to seal the sides together. Stuff with potato mixture and close the top of the cone.
3. Fry in batches until golden brown, usually around 10 minutes.

Dipping Sauce 

1. 3 tbsp apricot jam
2. 1 tbsp red sweet chili sauce
3. 1/2 - 1 tsp turmeric
4. 1/2 tsp garam masala

Mix ingredients together and warm slightly to serve.