Ingredients:

  • 2 cups all-purpose flour (250g)
  • 2 tablespoons vegetable oil (30ml)
  • ½ teaspoon salt
  • Water, as needed (approximately 6-8 tablespoons)
  • 2 medium potatoes, boiled and mashed (about 300g)
  • ½ cup green peas, fresh or frozen (75g)
  • 1 onion, finely chopped
  • 2 tablespoons vegetable oil (30ml)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric powder
  • Salt, to taste
  • 1 tablespoon fresh cilantro, chopped (optional)
  • 2 green chilies, finely chopped (adjust for heat)
  • Vegetable oil, for deep frying

Instructions:

  1. In a bowl, combine flour, salt, and oil. Gradually add water until a firm dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
  2. Heat oil in a pan and sauté cumin seeds until fragrant. Add the chopped onion and cook until translucent. Stir in the spices, cooked potatoes, peas, and cilantro. Mix well and season with salt. Cook for 3-4 minutes. Allow the filling to cool.
  3. Divide the dough into equal portions and roll into balls. Roll out each ball into a circle about 6 inches in diameter. Cut each circle in half to form two semi-circles. Form a cone with each semi-circle, sealing the edge with water. Fill with the vegetable mixture and seal the top edge, pinching tightly.
  4. Heat oil in a frying pan or deep fryer to 350°F (180°C). Carefully add the samosas in batches and fry until golden brown (about 4-5 minutes). Use a slotted spoon to remove and drain on paper towels.