Crispy Vegetable Samosas

Instructions

1. 1

   Make the dough: In a large bowl, combine flour and salt. Add oil and rub into the flour until mixture resembles breadcrumbs. Gradually add warm water and knead into a stiff dough. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Prepare the filling: Boil potatoes until tender, about 15 minutes. Drain, cool slightly, and mash coarsely. Set aside.

3. 3

   Heat 2 tablespoons oil in a pan over medium heat. Add cumin seeds and let them splutter. Add minced ginger and garlic, sauté for 1 minute.

4. 4

   Add chopped onion and cook until translucent, about 3-4 minutes. Add green peas and cook for 2 minutes.

5. 5

   Add turmeric, coriander powder, garam masala, and chili powder. Stir for 30 seconds until fragrant.

6. 6

   Add mashed potatoes, salt to taste, and mix well. Cook for 2-3 minutes, stirring frequently. Add lemon juice and fresh coriander, mix and remove from heat. Let filling cool completely.

7. 7

   Divide the dough into 9 equal portions. Roll each portion into a 6-inch oval, then cut in half to make 18 semi-circles.

8. 8

   Take one semi-circle, brush water along the straight edge. Form a cone by bringing the two corners of the straight edge together and sealing.

9. 9

   Fill the cone with 1-2 tablespoons of potato mixture. Brush water on the open edges and seal to form a triangular samosa. Press edges firmly to ensure proper sealing.

10. 10

    Heat oil to 350°F (175°C) in a deep pan. Deep fry samosas in batches of 3-4, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch.

11. 11

    Drain on paper towels and serve hot with mint chutney or tamarind sauce.