Samosa

Ingredients

• 3 medium russet potatoes, boiled and roughly mashed
• 1 cup frozen peas, thawed
• 2 tablespoons vegetable oil, plus more for frying
• 1 teaspoon cumin seeds
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 green chili, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon amchur (dry mango powder)
• 2 tablespoons fresh cilantro, chopped
• 2 cups all-purpose flour
• 1/2 teaspoon ajwain (carom seeds)
• 4 tablespoons cold ghee or butter, cubed
• 6-8 tablespoons cold water

Steps

1. 1

   1. Make the dough: combine flour, ajwain, a pinch of salt, and ghee in a bowl, rubbing until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time, kneading into a firm, smooth dough. Wrap and rest for 30 minutes.

2. 2

   2. Make the filling: heat oil in a pan over medium heat, add cumin seeds and let them splutter, then add onion and cook until soft and golden. Stir in garlic, ginger, and green chili and cook for 1 minute.

3. 3

   3. Add the mashed potato, peas, garam masala, coriander, turmeric, and amchur to the pan. Stir well to combine, cook for 3 minutes, then remove from heat and fold in cilantro. Let cool completely.

4. 4

   4. Divide the dough into golf-ball-sized portions. Roll each into an oval, cut in half, fold each half into a cone, seal the seam with a little water, and fill with the potato mixture. Press the open edge firmly to seal into a triangle.

5. 5

   5. Heat oil in a deep heavy-bottomed pot to 160°C (320°F). Fry samosas in batches, turning occasionally, for 8-10 minutes until deep golden and completely crisp. Do not rush with high heat or the pastry will blister.

6. 6

   6. Drain on a wire rack or paper towels and serve hot with mint chutney or tamarind sauce.