Party-sized recipe (makes 20-30 samosas)

For the shortcrust:

5 lbs organic sprouted whole wheat flour

½ cup virgin coconut oil

1 tbs chopped fresh thyme leaves (or 1 tsp carom/ajwain seeds)

1 tbs sea salt

Water, to make a dough

For the potato stuffing:

5 lbs organic russet potatoes, peeled

20 black peppercorns

10 green cardamom pods

10 cloves

1 inch cinnamon stock

1 bay leaf

1 tbs plus 1 tsp coriander seeds

1 tbs plus 1 tsp cumin seeds

2 tbs virgin coconut oil

2 tsp turmeric

2 cups raw cashews

¼ cup chopped Serrano or jalepeno peppers, seeds removed (or if you’re lucky enough to find some fresh green chilies, just use a little bit of those)

¼ cup minced ginger

2 tsp amchur powder (green mango powder)

1 tsp red chili powder (or to taste)

1 lb package frozen peas, thawed in simmering water for a couple minutes, then drained in a colander and set aside to dry

1 bunch fresh cilantro

1 tbs chopped fresh mint (optional)

Salt and freshly ground black pepper, to taste

Oil, for frying (if not baking)

Heat a large stockpot halfway full with salty water on high. Add black peppercorns, cardamom, cloves, cinnamon, and bay leaf. When the water is at a boil, add the potatoes. Simmer 30-40 minutes, or until potatoes are cooked through.

Meanwhile, in a large mixing bowl, combine the flour, coconut oil, salt, and thyme (or ajwain, if using). Mix very well (using your hands) until the texture resembles wet sand. Add a little water at a time to make a stiff ball of dough. Cover and set aside.

Heat a large frying pan over low heat and add the coriander and cumin seeds. Toast until fragrant and slightly colored. Using a mortar and pestle, pound the seeds until coarsely ground. In the same frying pan, over low heat, add coconut oil. Add the turmeric. When the turmeric starts to fry, add the cashews. Use a wooden spoon to move the heat around, otherwise the cashews may become burned on one side. When the cashews are light brown in color, add the ginger and green chilies. When the ginger is cooked, add the cooked potatoes, amchur powder, red chili powder, coriander, cumin, peas, cilantro, and mint, if using. Season with a heavy pinch of salt. Using the wooden spoon, smash the potatoes into little chunks. Taste and adjust seasoning further if necessary.

Tear off a piece of dough and, using a rolling pin or bottle, roll into an oval shape on a floured surface. Cut across the oval to make two half-moons. Using your fingers, dap a little water on the outer edges of the half moon so that the samosa will seal easily. Connect the corners of the half moon and press the edge to make a cone. Fill the cone with potato stuffing, then seal the remaining edge and fold it so that it will stand up on the table. Repeat until all the samosas have been stuffed.

If you’re baking your samosas, you can brush each samosa with melted coconut oil and bake in a 365 F oven until the crust is golden brown and crispy, about 40-50 minutes.

If you’re frying your samosas, heat a liter of oil over medium heat (I like safflower or sunflower oil for deep frying) in a heavy-bottomed frying pan or Dutch oven until hot (350-400F)

Fry samosas in batches (as to not overcrowd the pan, and to maintain a hot oil temperature) until each samosa is golden brown and crispy. Use a slotted spoon or spider to transfer the samosas to a plate lined with a paper towel to drain.

Enjoy hot and crispy samosas as is, or with chutney.

***

All of the spices in this recipe can be found at Indian grocery stores. The carom/ajwain seeds can be somewhat hard to find, however fresh thyme is a fantastic substitute. Amchur powder (green mango powder) is an acidifying ingredient. If amchur cannot be found, lime juice is a good substitute. Just add to taste.

You can also add up to ¾ cup of green raisins along with the cashews. They will puff up and become caramelized, and will add a sweet and sour contrast to the samosa.