Samosas

(Epicurious | 2004 by Huma Siddiqui)

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon nigella seeds*
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil, plus 3 to 4 cups for frying
• 4 medium potatoes, cooked and diced
• 1 small onion, diced
• 3-4 cloves garlic, pressed
• 2 teaspoons ginger, finely grated
• 1/2 jalapeños, seeded and minced (optional)
• 1/2 cup fresh cilantro, chopped
• salt & pepper

* I couldn't find any, but the dough was wonderful without them

Preparation

• In medium bowl, whisk together flour, nigella seeds, and salt.
• Add 2 tablespoons oil and blend with your hands until you feel the texture of the flour change between your fingertips.
• Add 3/4 cup warm water and mix with fork until dough just comes
• together.
• Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.
• Cook onions until golden. Add garlic, ginger, jalapeno and spices. Cook for a few more minutes. Remove from heat.
• In large bowl, combine diced potatoes, onion mixture, and cilantro.
• Mix with fork, mashing potatoes slightly to incorporate all ingredients. Season with salt and pepper.
• Divide dough into 15 equal portions. Roll each portion int a ball and using a rolling-pin role one piece into a 6" circle. Cut circle in half. Fold the half-circle in half and pinch, sealing along the cut side.This will form a cone with the rounded edges open.
• Add about two tablespoons of the filling and pinch along the rounded edges to seal. Once all the samosas are finished, fry them for about one to two minutes per side.
• Serve with sour cream or yogurt.