Samosa

Preparing the Dough

In a large mixing bowl, combine the all-purpose flour, vegetable oil or ghee, and salt.

Gradually add water and knead the mixture to form a firm dough.

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

Preparing the Filling

Heat 2 tablespoons of vegetable oil in a skillet over medium heat.

Add the cumin seeds and let them sizzle for a few seconds.

Add the finely chopped onion, green chilies, and minced ginger. Cook until the onion is soft and translucent.

Stir in the coriander powder, ground cumin, turmeric powder, garam masala, red chili powder, and salt. Cook for a few minutes until the spices are well combined with the onion mixture.

Add the boiled and mashed potatoes and green peas. Mix well to combine with the spices.

Cook for another 5-7 minutes, stirring occasionally.

Remove from heat and let the filling cool. Add chopped cilantro.

Shaping the Samosas

Divide the dough into small balls and roll each ball into a thin oval or circle.

Cut each oval or circle in half to form two semi-circles.

Take one semi-circle and form a cone by folding it in half and sealing the edges with a little water.

Fill the cone with the prepared potato filling.

Seal the open edges of the cone by pressing them together, forming a triangular samosa shape.

Repeat with the remaining dough and filling.

Frying the Samosas

Heat vegetable oil in a deep frying pan over medium heat.

Fry the samosas in batches until they are golden brown and crispy, about 3-4 minutes per batch.

Remove the samosas from the oil and drain on paper towels.

Serving