Samosas

DIRECTIONS FOR THE DOUGH:

1. Whisk together flour, nigella seeds and salt in a medium mixing bowl.
2. Add 2 tablespoons oil. Blend mixture with fingertips until it resembles fine breadcrumbs.
3. Add ¾ cup warm water and mix with a fork until dough just comes together.
4. Transfer dough to a lightly floured surface and knead until smooth and elastic or for about 10 minutes.
5. Lightly oil another medium bowl. Form dough into a ball and place in the bowl.
6. Cover with towel and set aside to rest for about 30 to 40 Minutes.

DIRECTIONS FOR FILLING AND ASSEMBLY:

1. Preheat oven to 350°F.
2. Cover potatoes with cold water in a large saucepan. Bring to a boil, reduce heat and simmer, covered, until tender or about 20 minutes.
3. Drain and allow to cool. Dice the potatoes.
4. Combine diced potatoes, scallions, jalapeños (if using) in a large mixing bowl. Mix well.
5. Add cilantro, cumin seeds, ground cumin, chile powder and salt.
6. Mix with fork, mashing potatoes slightly to incorporate all ingredients. Add peas to potato mixture and mix well.
7. Divide prepared dough into 24 equal portions. Roll portions into balls.
8. Roll out each ball of dough, individually, on a floured surface with a rolling pin. Roll into a 3 to 4 inch circle.
9. Paint water around the outer rim of the circle of dough with a clean finger or pastry brush. This will act as a ‘glue’ to seal the samosa.
10. Spoon filling into the center (approximately 1.5 tablespoons). Pleat around the top, twist and pinch dough to seal.
11. Repeat with remaining dough and filling.
12. Place on baking sheets lined with parchment. Bake for 30 minutes until lightly golden.
13. Serve with homemade or store-bought chutney or hot sauce.