Samosa

Step by stepInstructions

1. Make the dough: mix the flour, ajwain, and 1/2 teaspoon of salt in a bowl. Rub in the 1/4 cup of oil, then add water a little at a time and knead into a stiff, smooth dough. Cover and rest for 30 minutes.
2. Make the filling: heat 2 tablespoons of oil in a skillet and add the cumin seeds. When they sizzle, add the ginger and green chilies and cook for 1 minute.
3. Add the peas and cook for 3 minutes, then stir in the mashed potatoes, ground coriander, garam masala, amchur, and 1 teaspoon of salt. Cook for 2 minutes, then let the filling cool completely.
4. Divide the dough into 8 balls. Roll each ball into a 6-inch circle, then cut it in half.
5. Shape one half into a cone, wet the straight edge, and fill with about 2 tablespoons of the potato mixture. Press the edges to seal into a triangle.
6. Heat 2 inches of oil in a deep pot to 350°F. Fry the samosas in batches of 3 or 4 for 4 to 5 minutes, turning occasionally, until deep golden and crisp.
7. Drain on paper towels and serve hot with tamarind or mint chutney.