Samosa pie dough
Scant 1 2/3 cups (225g) all-purpose flour, plus extra to dust
1 1/2 tsp (7.5ml) fine sea salt
1 Tbsp (15ml) melted butter (or oil)
5-6 Tbsp (75-90ml) warm water
Vegetable oil, for deep-frying
Filling
2 Tbsp (30ml) vegetable oil
1 tsp (5ml) hot curry powder, or to taste
1 tsp (5ml) garam masala
1/2 tsp (2ml) ground cumin
1/2 tsp (2ml) ground turmeric
1 small onion, peeled and miced (we used one small shallot)
1 garlic clove, peeled and minced
1-inch (2.5cm) piece of gingerroot, peeled and grated (we used a couple dashes of ground ginger)
1 green chile, seeded and minced
14oz (400g) can chickpeas, rinsed and drained
generous 3/4 cup (200ml) water
1/2 tsp (2ml) sea salt
scant 1 cup (100g) peas, thawed if frozen, blanched if fresh
juice of 1/2 lemon, or to taste
Method
To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the melted butter and 5 Tbsp (75ml) warm water. Mix with a round-bladed knife to form a dough, adding another 1-3 tsp (5-15ml) water if the mixture seems too dry. Tip onto a lightly floured counter and knead for 5 to 10 minutes to a smooth dough. Wrap in plastic wrap and let rest in a cool part of the kitchen for at least 30 minutes.
For the filling, heat the oil in a wide skillet or wok. Add the curry powder, garam masala, cumin, and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, gingerroot, and chile and cook until the onion is softened and the spices are fragrant, about 4 to 5 minutes. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely.
Divide the dough into 6 or 7 equal pieces. Now roll out the dough and cut out a circle, 4 1/2-6 inches (12-15cm) in diameter. Cut each in half to give 2 semicircles. Working with one at a time, brush the edges with a little water, then fold the semicircle in half to join the cut edges and form a cone shape. Press the dampened edges together to seal, then holding them together, open up the cone and spoon in some chickpea filling, to 5/8 inch (1.5cm) from the top. Brush the curved edges lightly with water and press these together to seal. Place on a tray lined with baking parchment. Repeat to make the rest of the samosas.
Head a 2 1/2-inch (6cm) depth of oil in a deep heavy saucepan or wok over medium heat to 350-375F (180-190C). To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6 to 8 minutes. Drain on a dray lined with paper towels and keep warm in a low oven while cooking the rest.
Shelly's Note: Though a lot of work, this is an incredibly fun project to do as a family on a weekend. If you have a pasta roller, using that to roll out the dough before cutting it into circles makes easy work of it. Ramsay says that they can also be baked if given a generous brushing of melted butter - we haven't tried that yet, but I'm sure it would work out great and be a much healthier option. If you are deep-frying, make sure the oil isn't too hot, because the samosas will overcook in minutes. Serve with butter chicken or any kind of Indian sauce or curry for a fantastic meal.
