Potato Samosas

Method

1. 01

   Mix the wheat flour with 1/2 tsp of fine salt in a bowl. Add 30 ml of the vegetable oil and rub it with your fingers for 2 minutes, until the flour looks sandy and compacts when squeezed.

2. 02

   Gradually pour in the cold water and knead for 5 minutes, until you have a firm and smooth dough; it should not feel sticky. Cover and let rest for 30 minutes at room temperature.

3. 03

   Mash the cooked potato into irregular chunks, not into puree. Set aside with the peas so that the filling has texture.

4. 04

   Heat 15 ml of vegetable oil in a pan over medium heat. Add the cumin seeds and sauté for 30 seconds, until they release their aroma; add the onion and cook for 4 minutes, until it appears translucent and lightly browned.

5. 05

   Incorporate the fresh ginger and the green chili; cook for 1 minute. Lower the heat a bit, add the ground coriander and turmeric, and stir for 30 seconds to let the spices perfume without burning.

6. 06

   Add the mashed potatoes, peas, garam masala, and the remaining 1/2 tsp of fine salt. Cook for 5 minutes, stirring and lightly mashing, until the filling looks dry; turn off the heat, mix in the fresh cilantro, and squeeze in the lemon juice. Let cool for 15 minutes.

7. 07

   Divide the dough into 4 portions. Roll each into a thin circle about 18 cm, cut in half, and form 8 half-circles. Join the straight edge of each piece with a few drops of water to create a cone, fill with the potato mixture, and press the edges tightly to close.

8. 08

   Heat the remaining vegetable oil in a deep pot to 165°C. Fry the samosas in batches of 3 to 4 pieces for 8 to 10 minutes, turning occasionally, until golden brown, crispy, and with small bubbles on the surface. Drain for 3 minutes before serving.