Samosa

Instructions

1. 1

   Make the pastry dough: In a large mixing bowl, combine the all-purpose flour, ajwain seeds, and salt. Add the 6 tablespoons of oil and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs and holds together when pinched. This fat-coating process is essential for a flaky, crispy crust.

2. 2

   Gradually add cold water, one tablespoon at a time, mixing with your hands until a stiff, smooth dough forms. The dough should be firmer than bread dough and should not be sticky. Knead for 2 minutes, then wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes.

3. 3

   Prepare the filling: Roughly mash the boiled potatoes in a large bowl, leaving some small chunks for texture — do not over-mash into a smooth paste. Set aside.

4. 4

   Heat 2 tablespoons of oil in a skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the grated ginger and chopped green chilies and cook for 1 minute, stirring constantly.

5. 5

   Add the thawed peas to the skillet and cook for 2 minutes. Add the mashed potatoes, ground coriander, garam masala, amchur, red chili powder, and salt. Mix everything together thoroughly and cook for 2 minutes. Remove from heat, stir in the fresh cilantro, taste and adjust seasoning, then let the filling cool completely to room temperature.

6. 6

   Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into an oval approximately 7 inches long and 5 inches wide. Cut each oval in half to create 2 semicircles, giving you 16 semicircles total.