Vegetable Samosas

Vegetable Samosas
DOUGH
2 cups whole wheat flour
1/2 teaspoon salt
1/4 cup oil
1/4 cup cold water
FILLING
2 large potatoes, cut into fine cubes and boiled until just tender, drained and cooled
1 cup peas (frozen work fine)
1/2 red onion, finely diced
1/2 cup dal (any kind homemade or not)
1 hot chili pepper, minced
juice of one lemon
SPICE MIX (see tomorrow's post)
water

DOUGH: Rub together the flour, salt, and oil. Gradually mix in the water. Knead ten minutes. Spread with oil, wrap and let rest thirty minutes. Then divide into eight balls, roll each out to a six-inch circle and cut in half to form sixteen semicircles.
FILLING: Mix all together, the potato should break and mash a bit to bind everything. Season to taste.

Form each semicircle into a cone, sticking the two sides of dough together with water to moisten. Fill with a good two tablespoons of filling, or as much filling as you can to bring it to the top, but still be able to seal the pocket. Seal, moistening with water again to form a pyramid.
Place on a parchment-paper lined baking sheet and bake at 350◦F for about 20 minutes until golden brown. Serve with  peanut dipping sauce, if desired.

This was my first time making, and eating, samosas. For my version, I made a whole wheat dough and baked them to be healthier. My filling is vegetable-based with plenty of spice. The filling ingredients can be varied of course, and although perhaps not traditional, meat or cheese could be added as well.