Samosa

1. Dough Preparation

In a mixing bowl, add 2 cups of all-purpose flour.

Add 1/2 teaspoon of salt and mix well.

Slowly add 4 tablespoons of oil or ghee, mixing until the flour resembles coarse crumbs.

Gradually add water, 1 tablespoon at a time, kneading until a smooth dough forms.

Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Filling Preparation

In a pot, boil 3 medium-sized potatoes until tender, about 15 minutes.

Once boiled, peel and mash the potatoes in a bowl.

In a separate pan, heat 1 tablespoon of oil over medium heat.

Add 1 teaspoon of cumin seeds, and let them sizzle for a few seconds.

Add 1/2 cup of green peas and sauté for 2-3 minutes.

Mix in the mashed potatoes, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste, stirring well.

Cook for another 2-3 minutes, then remove from heat and let it cool.

3. Samosa Assembly

Divide the rested dough into small balls, about the size of a golf ball.

On a floured surface, roll out each ball into a thin oval or circle, about 6 inches in diameter.

Cut the circle in half to form two semi-circles.

Take one semi-circle and create a cone shape by folding it along the straight edge, sealing the edge with a little water.

Fill the cone with the potato and pea filling, then seal the open edge by pinching it together, ensuring there are no gaps.

4. Cooking Samosas

In a deep frying pan, heat oil over medium heat (enough to submerge the samosas).

Once the oil is hot, carefully add the samosas in batches, being careful not to overcrowd the pan.

Fry the samosas for about 4-5 minutes on each side, or until golden brown and crispy.

Remove them with a slotted spoon and drain on paper towels.

5. Serving

Serve the hot samosas with mint chutney or tamarind sauce.

Garnish with fresh coriander leaves if desired.