Indian Samosa with Spicy Potato and Peas

In a large bowl, combine the all-purpose flour and salt. Add the vegetable oil and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead into a smooth, pliable dough. Cover and let it rest for at least 30 minutes.

Boil the diced potatoes in salted water until tender, then drain and roughly mash them. In a pan, heat 1 tbsp of vegetable oil over medium heat. Add the cumin seeds and let them splutter (about 30 seconds). Add the finely chopped onion, green chili, and ginger-garlic paste, then sauté for 3-4 minutes until the onion softens.

Add the coriander powder, turmeric powder, garam masala, and red chili powder to the pan. Sauté for 1 minute until fragrant. Add the green peas and salt, and cook for 2-3 minutes. Finally, stir in the mashed potatoes and chopped fresh coriander. Remove from heat and let the filling cool down.

Divide the dough into 8-10 equal portions. Roll out each portion into an oval shape (about 15 cm long). Cut the oval dough in half. Moisten the straight edge with water, then fold it to form a cone. Fill the cone with 2-3 tablespoons of the potato-pea filling, then seal the edges to create a triangular samosa. Repeat with all remaining dough and filling.

Heat ample vegetable oil in a deep pan or wok to a low-medium temperature (approx. 160-170°C / 325-340°F). Carefully place 3-4 samosas into the hot oil and fry until golden brown and crispy on both sides, about 8-12 minutes. Remove the samosas and drain them on paper towels. Serve hot with your favorite chutney or sauce.