Vegan Samosas with Potato and Chickpea Filling

Samosas are a wonderful complement to celebratory presentations or snack trays. The ideal samosa has a crispy exterior and an interior that is flavorfully seasoned.

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons vegetable oil
Water, as needed
2 large potatoes, boiled and mashed
1 cup cooked chickpeas, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (adjust to taste)
1 tablespoon lemon juice
Salt, to taste
2 tablespoons chopped fresh cilantro (coriander leaves)
Vegetable oil, for deep frying

Instructions

In a large bowl, combine the all-purpose flour and salt for the dough. Add the vegetable oil and mix well. Gradually add water, a little at a time, and knead until you have a smooth, pliable dough. Cover the dough with a damp cloth and set it aside to rest for 30 minutes.
In a separate bowl, combine the mashed potatoes, chickpeas, onion, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, lemon juice, salt, and chopped cilantro. Mix well to combine all the ingredients.
Divide the dough into small lemon-sized balls. Roll out each ball into a thin circle, about 6 inches in diameter.
Cut the rolled-out circle in half. Take one half and fold it into a cone shape, overlapping the edges. Seal the edges by brushing them with water. Fill the cone with about 2 tablespoons of the potato and chickpea filling. Fold the top end over to seal the samosa. Repeat this process for the remaining dough and filling.
Heat vegetable oil in a deep pan or skillet for frying. Once the oil is hot, carefully add the samosas in small batches and fry them until they turn golden brown and crispy. Remove the samosas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the vegan samosas hot with your favorite chutney or sauce.