Crafted for Luna Hill Forest Garden by Chef Andrea Miller

Yield: 12 samosas

1 medium-size russet potato

For the dough:

1 cup all-purpose flour

2 tablespoons ghee, melted

1/4 teaspoon fine sea salt

1/3 cup lukewarm water (or more, if needed)

For the filling:

2 teaspoons ghee

1/8 teaspoon cumin seeds (crushed in mortar & pestle)

3/4 teaspoon mustard seeds (crushed in mortar & pestle)

1/8 teaspoon fennel seed (crushed in mortar & pestle)

1/8 teaspoon cayenne pepper

1/4 teaspoon garam masala

1 tablespoon fresh cilantro, rough chopped

1 1/2 teaspoons lime juice

1 tablespoon Curry tree leaves, chopped

1/4 cup chopped Chaya leaves, chopped, boiled for 10 minutes, drained 

1/3 cup frozen peas, defrosted

Salt to taste

Vegetable or canola oil for deep-frying the samosas

1. Place the potato in a saucepan and cover with cold water. Bring the water to a boil and reduce to a simmer. Cook until the potato is knife tender, 20 to 25 minutes. Drain the potato and allow to cool. Once cool enough to handle, remove the skin.

2. Prepare the dough for the samosas in a large bowl by combining the flour, 2 tablespoons melted ghee and salt. Add the water gradually, using enough to make a workable dough. Knead until smooth. Roll into a ball and cover with plastic wrap. Allow to rest for about 20 minutes while preparing the filling.

3. In a medium-size bowl, mash the potato. Set aside.

4. Heat a large sauté pan over medium heat, and add the ghee. Add the cumin, mustard, fennel, cayenne, and garam masala, and sauté for 10 seconds. Remove from the heat.

5. Stir in the mashed potato, chaya, lime juice and green peas and mix well. Season with salt to taste.

6. Heat the oil in a large, heavy pot until it reads 375° on a deep-fry thermometer.

7. Divide the dough into 6 pieces. On a lightly floured surface, roll the dough into 6- to 8-inch circles. Cut each circle in half.

8. Stuffing the samosas: Dip your index finger into cold water and apply it to the straight edge of a semicircle. Fold the straight edge in half, bringing together the watered edges. Pinch to seal. You should now have a small cone-shaped pocket.

9. Hold the cone of dough in your hand, and stuff it with about 1/4 cup of the potato mixture. Now water-seal the upper edges. Repeat for the rest of the dough.

10. Deep fry the samosas in batches until golden brown, and drain on a rack set over a sheet tray or on a paper towel-lined plate.

11. Serve with Coconut-Chaya Chutney.