Indian Samosas

Ingredients

• All-purpose flour (2 cups)
• Water (as needed (for dough and sealing))
• Salt (1/2 teaspoon)
• Oil (for frying and 2 tablespoons for dough)
• Cumin seeds (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Fresh ginger, grated (1 tablespoon)
• Green chili, finely chopped (1 (adjust to taste))
• Onion, finely chopped (1 medium)
• Potatoes, boiled and mashed (2 cups)
• Peas, boiled (1 cup)

Instructions

1. In a skillet, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter for a few seconds.
2. Add the chopped onion, green chili, and grated ginger to the pan. Sauté until the onions turn golden brown, stirring occasionally.
3. Stir in the coriander powder, turmeric powder, and garam masala. Mix well and cook for another minute to let the spices bloom.
4. Add the mashed potatoes and boiled peas to the skillet. Mix everything together and cook for 2-3 minutes. Remove from heat and let the filling cool completely.
5. In a large bowl, combine the all-purpose flour and salt. Gradually add water and 2 tablespoons of oil, kneading until a smooth, pliable dough forms. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
6. Once the dough has rested, divide it into small balls (about the size of a golf ball). Roll each ball into a thin circle on a lightly floured surface.
7. Cut each circle in half. Take one half and form a cone shape by sealing the straight edge with a little water. Ensure it is well-sealed to prevent leakage.
8. Fill the cone with about 1-2 tablespoons of the potato and pea filling, then seal the open edge with water, pinching firmly to close. Repeat this process with the remaining dough and filling.
9. In a deep pan, heat oil for frying over medium heat. Once hot, carefully add the samosas in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes.
10. Remove the samosas with a slotted spoon and drain them on paper towels.
11. Serve hot with your choice of tamarind chutney or spicy mint chutney.