Potato and Pea Samosas

Instructions

1. Prepare the dough
   In a large bowl, mix the flour and salt. Add 1/4 cup oil and rub it into the flour until it resembles breadcrumbs. Gradually add cold water and knead to form a firm dough. Cover with a damp cloth and let it rest for 30 minutes.
2. Make the filling
   Heat 2 tablespoons oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onions and sauté until golden brown. Add green chilies and ginger-garlic paste, and cook for another minute.
3. Add spices and vegetables
   Add garam masala, ground coriander, turmeric, and salt to taste. Mix well. Add diced potatoes and peas, and cook for 5-7 minutes, mashing the potatoes slightly. Add chopped cilantro, mix well, and remove from heat. Allow the filling to cool completely.
4. Shape the samosas
   Divide the dough into 6 equal portions. Roll each portion into a circle about 6 inches in diameter. Cut each circle in half. Take one half and form a cone by folding and sealing the straight edge with a little water. Fill the cone with about 2 tablespoons of the potato mixture.
5. Seal the samosas
   Seal the opening of the cone by applying water along the edges and pressing them together. Make sure there are no openings to prevent the filling from leaking during frying. Repeat with the remaining dough and filling.
6. Fry the samosas
   Heat oil for deep frying in a large, heavy-bottomed pan to 350°F (175°C). Carefully slide in the samosas, a few at a time, and fry until golden brown on all sides, about 7-8 minutes. Remove with a slotted spoon and drain on paper towels.
7. Serve hot
   Serve the samosas hot with mint chutney, tamarind chutney, or ketchup. They can also be served with a sprinkle of chaat masala for extra flavor.