Samosa

1. 1
   boil · ~15 min

   Boil the potatoes.

   Cook the potato in water until just tender, then drain well and let it cool. Lightly mash it, keeping a few small chunks for texture.

   TIPDo not overboil the potato or the filling turns pasty.
2. 2
   knead · ~25 min

   Make the dough.

   1.Mix 2 cups all-purpose flour, carom seeds, 0.25 tsp salt, and ghee in a bowl.

   2.Rub the ghee into the flour until the mixture looks sandy and holds shape when pressed.

   3.Add water little by little and knead into a firm dough.

   4.Cover and let the dough rest for 20 minutes.

   TIPA firm dough gives samosas their flaky crust, so avoid making it soft.
3. 3
   saute · ~7 min

   Cook the filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add cumin seeds, ginger, and green chili; cook until fragrant, about 30 seconds.

   3.Add green peas and cook for 2 minutes.

   4.Add potato, coriander powder, cumin powder, garam masala, red chili powder, dry mango powder, and the remaining salt.

   5.Mix well and cook for 3 to 4 minutes, then stir in cilantro and let the filling cool.
4. 4
   mix · ~1 min

   Make the sealing paste.

   Mix 1 tbsp all-purpose flour with 2 tbsp water into a smooth thick paste. Keep it ready for sealing the samosas.

5. 5
   assemble · ~15 min

   Shape the samosas.

   1.Divide the dough into 4 equal balls and roll each into an oval.

   2.Cut each oval in half to make 8 pieces.

   3.Brush the straight edge with sealing paste and form each half into a cone.

   4.Fill with a spoonful of potato mixture.

   5.Seal the open edge firmly to make a samosa shape.

   TIPPress the seams well so the samosas do not open while frying.
6. 6
   fry · ~20 min

   Fry the samosas until crisp.

   1.Heat oil for deep frying on low to medium-low heat.

   2.Slide in the samosas without overcrowding the pan.

   3.Fry slowly, turning occasionally, until golden brown and crisp on all sides.

   4.Lift them out and drain briefly before the next batch.

   TIPStart frying in moderately warm oil, not very hot oil, so the crust cooks evenly and stays blistered and crisp.
7. 7
   serve

   Serve the samosas hot.

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