Classic North Indian Vegetable Samosas

In a large bowl, combine the flour and salt. Add the oil or ghee and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add water and knead into a smooth, firm dough. Cover and let rest for 20 minutes to relax the gluten.

Heat a small amount of oil in a pan over medium heat. Add the cumin seeds and let them splutter until fragrant.

Add the green chilies, then stir in the mashed potatoes and boiled peas. Sprinkle in the coriander powder, garam masala, turmeric, and salt to taste. Cook for 2–3 minutes, stirring continuously so the spices coat the filling evenly.

Remove from the heat, fold in the chopped cilantro, and allow the filling to cool completely before shaping the samosas.

Divide the rested dough into equal portions and roll each into a smooth ball. Roll each ball into a thin oval shape.

Cut each oval in half to form two semicircles. Take one semicircle, fold it into a cone, and seal the straight edge with a little water.

Fill the cone with the cooled potato mixture, then seal the open edge firmly, pressing well to ensure it is tightly closed.

Repeat with the remaining dough and filling.

Heat oil in a deep pan over medium heat. Fry the samosas in batches, turning occasionally, until evenly golden brown and crisp.

Remove with a slotted spoon, drain on paper towels, and serve hot with your favorite chutney.