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Potato Samosa

2 cups all-purpose flour
1 teaspoon celery seed
1/2 teaspoon salt
2 tablespoons ghee

3 medium potatoes (about 2 pounds), peeled and diced
1 bunch green onions (white and green parts), chopped
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
1/2 teaspoon chile sauce
1/2 teaspoon salt


In medium bowl, whisk together flour, celery seeds, and salt. Add 2 ghee and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap and set aside to rest for 30 to 40 minutes.

In large pot, cover potatoes with cold water. Bring to boil, then reduce heat and simmer, covered, until tender, about 20 minutes. Drain and,with green onions, chile sauce , cilantro, ground cumin, and salt. Mix with fork, mashing potatoes slightly to incorporate all ingredients.

Divide dough into 8 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.

Fry in oil.

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