Samosa Bagel Bites (dairy, egg, soy, nut, tomato/tomatillo free)

• 1/2 batch Auntie's Master Dough Recipe (dry version)

• 1/3 cup organic or brown sugar

• 3-4 white potatoes, peeled and cubed, + salted water to cover

• 1 cup frozen peas, thawed

• 3-4 tablespoons avocado oil

• 2 teaspoons panchpuran powder

• 1 teaspoon salt

• 1/2 teaspoon coriander powder

• 1/2 teaspoon ginger powder

• 1/2 teaspoon amchur powder

• 1/2 teaspoon onion powder

• red pepper to taste (optional)

To prepare the filling, boil your peeled and cubed potatoes in salted water until fork tender. Drain the cooked potatoes, and set aside.

In a medium saute pan, bring the avocado oil to a boil, and add the panchpuran powder, coriander powder, ginger powder, amchur powder, onion powder, and red pepper if using. Fry the spices in the oil until the oil is infused and fragrant, then carefully add the potatoes and salt to the skillet, and mash the potatoes, mixing them well with the spices and oil. Fold in the green peas, and set aside to cool until the mixture can be comfortably handled.

Preheat your oven to 450° F. Fill a large pot, I prefer a large, wide skillet with very deep sides, with water and bring to a boil over high heat. Cover to prevent evaporation, and assemble your bagel bites while the water comes to a boil.

As your dough has finished its second proofing period, divide it into 16 golf ball sized pieces, and roll each piece into a flat round. Place a tablespoon of mashed potato filling into the dough round, and gather the edges together to form a dough ball with the filling inside, twisting and pinching the edges together to seal the filling into the bagel bite.

Dissolve the 1/3 cup of sugar in the pot of boiling water before adding the bagel bites to the pot, making sure not to add so many at a time that you crowd the pot. The bagel bites will sink to the bottom of the pot at first, and pop back up to float as they cook. Boil the bagel bites for 6 minutes each, flipping them over once halfway through the boil period.

Carefully remove the bagel bites from the pot, with a long-handled slotted spoon, and drain before placing on a parchment-lined baking sheet, with the seam side down. Bake at 450° F for 20 minutes, until the tops of the bagel bites are golden brown. Cool slightly before serving.

Store leftovers in a sealed container in the refrigerator, you can eat them cold, or reheat them in a toaster oven.

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