A meaty version of the beloved snack.
1 tablespoon all-purpose flour1 to 2 fresh green chiles such as serrano or jalapeño, stemmed and finely chopped2 tablespoons apple cider or malt vinegarIn the bowl of a stand mixer, combine flour, salt, and caraway seeds and mix by hand to evenly disperse the ingredients. Drizzle oil over the flour and rub it in with your fingertips. Once the fat is completely incorporated into the flour, the mixture will take on a crumbly appearance.
to ensure no problems with the dough. Transfer dough balls to a lightly floured baking sheet and cover loosely with plastic wrap. Fill a small bowl with water.Working with one ball of dough at a time, roll out dough to form a 7-inch circle. Using a sharp knife, cut the circle in half; return to the baking sheet. Repeat with remaining dough balls.
Take care not to let excess flour get into the oil, or else it will continue to cook and burn, leaving an unpleasant flavor in the oil and samosas alike. If Kashmiri chile powder is unavailable, blend 3/4 teaspoon smoked paprika powder and 1/4 teaspoon cayenne powder together. Measure out 1/2 teaspoon of this mixture to use as a substitute.The kheema filling and the samosa wrapper dough can be made up to one day in advance of assembly and frying. Fried samosas can be stored, when completely cool, in a sealed ziptop bag with the air pushed out and placed in the freezer for up to 3 months.
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