Idaho® Potato Samosas

• 1/3 cup vegetable oil
• 2
• 2 teaspoons mustard seeds
• 3 tablespoons ginger, chopped
• 1 1/2 cups onions, chopped
• 1 cup cauliflower (small florets), coarsley chopped
• 1 cup cabbage, shredded
• 2 green chiles, seeded and minced
• 1/2 cup cashews, chopped
• 1 teaspoon turmeric
• 1 tablespoon Lemon juice
• 1 1/2 teaspoons salt
• 2 tablespoons cilantro, coarsely chopped
• Dough
• 4 1/2 cups flour*
• 1 tablespoon salt
• 1 tablespoon cumin seeds, toasted
• 1 cup ghee or butter, soft but not liquified
• 3/4 to 1 cup ice water
• 1 large egg, beaten (for egg wash)
• oil for deep frying
• Serve with mint or coconut chutney

Preparation

1 Heat oil in large sauté pan (medium heat), add mustard seeds and ginger.
2 Once seeds begin to pop, add onions and cook for 4 minutes.
3 Add cauliflower, cabbage, chiles, cashews, peas, turmeric, lemon juice and salt to taste. Once cooked, about 6 to 7 minutes, cool and fold in cooked potatoes.
4 When cooled, add cilantro and reserve.
5 Mix flour and salt. Add toasted cumin seeds and ghee or butter. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour.
6 Roll out dough, about same thickness as pie dough (1/8-inch thick). Cut into circles, 3-inch to 3 1/4-inch in diameter (using a ring or a glass).
7 Egg wash edges of dough and fill with a generous teaspoon of vegetable mixture. Fold over in a half-moon shape and crimp edges with a fork. 
8 Deep-fry in 350°F oil or bake in 400°F oven for 23 to 25 minutes. Serve with mint or coconut chutney.

Source: Idahdaho Potato Commisso