Samosas

Ingredients

• 2 cups all-purpose flour
• 4 tablespoons ghee or vegetable oil
• 1/2 teaspoon salt
• 6 tablespoons cold water
• 3 medium russet potatoes, boiled and roughly mashed
• 1 cup frozen peas, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon amchur (dried mango powder)
• vegetable oil for deep frying

Steps

1. 1

   1. Mix flour, salt, and ghee together until the mixture resembles coarse breadcrumbs, then add cold water a tablespoon at a time and knead into a firm, smooth dough. Cover with a damp cloth and rest for 30 minutes.

2. 2

   2. Heat oil in a skillet over medium heat, add cumin seeds and let them splutter, then add garlic and ginger and cook for 1 minute until fragrant.

3. 3

   3. Add the mashed potatoes, peas, and all the dry spices to the skillet, stir well to combine, and cook for 3-4 minutes. Remove from heat, mix in cilantro and amchur, then let the filling cool completely.

4. 4

   4. Divide the dough into equal balls, roll each into an oval, cut in half, and fold each half into a cone. Fill the cone with a heaped tablespoon of filling, wet the open edges with water, and press firmly to seal.

5. 5

   5. Heat oil in a deep pan or wok to 160°C (320°F) — lower than typical frying — and fry samosas in batches for 8-10 minutes, turning occasionally, until deeply golden and crisp. Drain on paper towels and serve with mint chutney.