Samosas

Instructions

1. 1

   Mix flour and salt in a bowl. Add oil and rub into flour with fingertips until the mixture resembles coarse crumbs — this creates the flaky texture. Add cold water one tablespoon at a time, mixing until a firm (not soft) dough forms. Knead 2 minutes, wrap in plastic, rest 30 minutes.

2. 2

   For the filling, heat 2 tablespoons oil over medium heat. Add cumin seeds and sizzle 30 seconds. Add mashed potatoes, peas, garam masala, coriander, amchur, and chili flakes. Cook for 5 minutes, stirring until fragrant and dry. Fold in cilantro, season with salt. Let cool completely.

3. 3

   Divide dough into 8 equal balls. Roll each into an oval approximately 7 inches long and 4 inches wide. Cut in half to make two semicircles. Form each semicircle into a cone, sealing the straight edge with a little water. Fill each cone with 2–3 tablespoons of filling. Pinch the open edge firmly to seal, pressing to make a flat base.

4. 4

   Heat oil in a heavy pot to 325°F (use a thermometer). Fry samosas in batches of 3–4 for 12–15 minutes, turning occasionally, until deep golden brown and crispy all over. The low-and-slow fry ensures the dough cooks through. Drain on paper towels. Serve with mint chutney and tamarind sauce.