Samosa

Ingredients

• 2 cups all-purpose flour (maida)
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon salt
• 6 tablespoons neutral oil (vegetable or sunflower), plus extra for deep frying
• 6 tablespoons cold water, plus more as needed
• 4 medium Yukon Gold potatoes (about 600g), boiled and peeled
• 3/4 cup frozen green peas, thawed
• 2 tablespoons neutral oil
• 1 teaspoon cumin seeds
• 1 teaspoon fresh ginger, finely grated
• 2 green chilies, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt, or to taste
• 2 tablespoons fresh cilantro leaves, finely chopped

Instructions

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. 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. 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. 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. 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. 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.
7. Form the samosas: Take one semicircle, moisten the straight edge with a finger dipped in water, and fold it into a cone shape by bringing the two corners of the straight edge together and pressing firmly to seal the seam. Hold the cone in your palm and fill it with approximately 2 tablespoons of the cooled potato filling, pressing it in gently without overfilling.
8. Moisten the top open edge of the cone with water and press the edges together firmly, pleating one side slightly to create a flat base, forming a triangular samosa shape. Press all seams tightly to prevent the samosa from opening during frying. Repeat with the remaining semicircles and filling.
9. Heat oil for deep frying in a heavy-bottomed pot or kadai to 160°C (320°F) — the oil must not be too hot or the samosas will brown before the pastry cooks through. Test by dropping in a small piece of dough; it should rise slowly to the surface.