Vegetable Samosa

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Add vegetable oil and rub it into the flour until it resembles breadcrumbs. Gradually add cold water and knead into 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. Add chopped onions and sauté until golden brown. Add green chilies and ginger-garlic paste, cooking for another minute until fragrant.
3. Cook the vegetables
   Add diced potatoes and peas to the pan. Stir in garam masala, ground coriander, ground cumin, and salt to taste. Cook for 3-4 minutes, mashing some of the potatoes slightly. Remove from heat, add chopped cilantro, and let the filling cool completely.
4. Shape the dough
   Divide the dough into 6 equal portions. Roll each portion into a circle approximately 6 inches in diameter. Cut each circle in half to form semicircles.
5. Form the samosas
   Take a semicircle and fold it into a cone shape, sealing the straight edge with water. Fill the cone with 1-2 tablespoons of the potato mixture. Seal the top edge by brushing water along the edge and pressing firmly. Repeat with remaining dough and filling.
6. Fry the samosas
   Heat oil in a deep pan to 350°F (175°C). Carefully slide 3-4 samosas into the hot oil. Fry on medium heat until golden brown on all sides, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. Serve
   Let the samosas cool slightly before serving. Serve hot with mint chutney, tamarind chutney, or ketchup as desired.