Ingredients:
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt (1.5 g)
- 1/4 cup (60ml) vegetable oil or melted ghee
- 1/2 cup (120ml) water, or as needed
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon (5g) cumin seeds
- 1 teaspoon (5g) coriander seeds, crushed
- 1/2 teaspoon (2.5g) asafetida (hing) - Optional
- 1 inch (2.5cm) ginger, grated
- 2-3 green chilies, finely chopped (adjust to taste)
- 1/2 teaspoon (2.5g) turmeric powder
- 1 teaspoon (5g) garam masala
- 1 teaspoon (5g) amchur (dry mango powder)
- Salt to taste
- 2 large potatoes (about 400g), boiled, peeled, and mashed
- 1 cup (150g) frozen peas, thawed
- 1/4 cup (30g) chopped cilantro (coriander leaves)
- Vegetable oil, for deep frying
Instructions:
- Make the Dough: Combine flour and salt in a bowl. Add oil/ghee and rub until it resembles breadcrumbs. Gradually add water to form a firm, smooth dough. Cover and let it rest.
- Prepare the Filling: Heat oil in a skillet. Add cumin and coriander seeds; let them sizzle. Add asafetida (if using), ginger, and green chilies; sauté briefly.
- Add Spices: Add turmeric, garam masala, amchur powder, and salt. Sauté until fragrant.
- Combine Filling Ingredients: Add mashed potatoes and peas. Mix well to combine with the spices. Cook for a few minutes. Stir in cilantro. Taste and adjust seasoning. Let cool.
- Shape the Samosas: Divide the dough into equal portions. Roll each portion into a small circle. Cut the circle in half.
- Form the Cone: Moisten the straight edge of each semicircle with water. Bring the edges together to form a cone, sealing tightly.
- Fill and Seal: Fill the cone with the potato mixture. Press to flatten the top slightly. Seal the top edges tightly, pinching them closed.
- Fry the Samosas: Heat oil in a wok or deep fryer to medium heat. Carefully add samosas, frying in batches, until golden brown and crispy on all sides.
- Drain and Serve: Remove samosas with a slotted spoon and drain on paper towels. Serve hot.