Vegetable Samosas

Instructions

1. Prepare the dough
   In a large bowl, mix the flour and salt. Add the 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 of oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, cooking for another minute until fragrant.
3. Cook the vegetables
   Add the diced potatoes, peas, and all the spices (garam masala, coriander, turmeric) to the pan. Mix well, season with salt, and cook for 5-7 minutes, mashing slightly. Remove from heat, add chopped cilantro, and let cool completely.
4. Shape the samosas
   Divide the dough into 12-15 equal portions. Roll each portion into a thin oval-shaped disc. Cut each disc in half to form semicircles. Fold each semicircle into a cone shape, sealing the straight edge with water. Fill the cone with 1-2 tablespoons of the potato mixture, then seal the top by moistening the edges with water and pressing firmly.
5. Fry the samosas
   Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully slide a few samosas into the hot oil, being careful not to overcrowd. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. Serve hot
   Allow the samosas to cool slightly before serving. Serve hot with mint chutney, tamarind chutney, or ketchup as desired.