1 cup whole wheat flour
1/2 tsp. salt
6 tbsp. vegetable shortening
1 egg, lightly beaten and divided in half
1/2 tsp. white vinegar
1/2 tsp. sugar
5 tbsp. water
4 tbsp. oil
1 tsp. each of black onion ("kalonji") and whole cumin seeds
1 medium onion, chopped finely
1/2 cup green peas, fresh or frozen and defrosted
1 tbsp. fresh ginger, grated finely
3 tbsp. fresh coriander, chopped
2 medium potatoes, boiled, peeled and diced finely
1 tsp. salt
1 tsp. ground coriander
1 tsp. garam masala
1 tsp. cumin
1/2 tsp. cayenne
2 tbsp. fresh lemon juice
1/2 tsp. sugar
Pastry
Place flour and salt in medium bowl. Drop shortening into flour by
teaspoonsful; using a fork, cut shortening into flour until small crumbs the size
of peas form In a small bowl, beat together sugar, 1/2 of egg and water (reserve remaining 1/2 egg for use in assembly - see below). Pour over flour-shortening mixture then mix with a fork until mixture is light and crumbly, like pie crust, being careful not to overmix but mixing until ingredients hold together. Wrap in cellophane and refrigerate until filling has been prepared.
Filling
Heat oil over medium-high heat in medium pan; add black onion seeds and
whole cumin seeds and fry for 20-30 seconds. Add onion and fry until golden;
add peas, ginger, fresh coriander and 4 tbsp. water. Cover and cook on medium-low heat for 5 minutes. Add potatoes, salt, ground coriander, garam masala, cumin and cayenne. Stir together to heat potatoes, about 10 minutes. Pour lemon juice over all; mix in. Cool to room temperature.
Assembly
Combine remaining 1/2 egg with 1 tbsp. egg with 1 tbsp. water; set aside. Divide reserved dough into 6 equal pieces then roll each piece into 6"-7" rounds on floured surface: do not overwork the dough. Cut each round in half. Taking half of one round at a time, moisten half of the cut edge of each piece with reserved egg-water mixture then fold remaining half of cut edge over moistened half to form a cone shape. Firm seam with floured fingers then place cone in hand as if holding paper drinking fountain cone. Fill with 3-4 tsp. filling. Fold one side of top edge down over filling then moisten remaining edge with egg-water mixture and lap over to seal, pressing with floured fingers to seal. Place completed samosa on floured work surface; flute with fork if necessary to seal pastry . Fry quickly until golden brown (about 2 minutes each) in hot oil (370*F). Serve immediately or reheat later in 300*F oven. Accompany with a tamarind or fresh cilantro chutney.