Corn And Pea Samosas In Caraway Seed Pastry

• 1 1/2 cups all-purpose flour
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon caraway seeds
• 1/2 cup warm water
• Filling:
• 1 1/2 tablespoons ghee (clarified butter)
• 1/2 small onion, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons grated fresh ginger
• 2 teaspoons garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chile powder
• 1/2 cup corn, drained and rinsed
• 1/2 cup frozen peas, or to taste
• 1/4 cup coconut milk
• 1 cup vegetable oil for frying

1. Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes.
2. Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature.
3. Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser.
4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.

flour, ghee, caraway seeds, water, filling, ghee, onion, garlic, ginger, garam masala, ground cumin, ground coriander, ground turmeric, chile powder, corn, frozen peas, coconut milk, vegetable oil

Taken from www.allrecipes.com/recipe/266523/corn-and-pea-samosas-in-caraway-seed-pastry/ (may not work)