Samosa

🔥 Prep

• Peel and dice the 3 potatoes into small cubes.
• Rinse and measure out 50 g green peas.
• Grate 1 tsp ginger.
• Measure out 1 tsp garam masala.
• Measure out 1 tsp coriander powder.
• Measure out 1 tsp amchur powder.
• Measure out 1.5 tsp salt.
• Measure out 1 tsp carom seeds.
• Measure out 80 ml water.
• Measure out 250 g maida.
• Measure out 350 ml oil.

🔥 Cook

• 1. In a mixing bowl, combine the 250 g maida, 1 tsp carom seeds, and ½ tsp salt (from the 1.5 tsp). Add the 80 ml water gradually and knead the dough for 5 minutes until smooth and elastic.
• 2. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
• 3. Heat 1 tbsp oil (from the 350 ml total) over medium heat. Add the grated 1 tsp ginger and sauté for 30 seconds until fragrant.
• 4. Add the diced potatoes and 50 g green peas to the pan. Sprinkle with 1 tsp garam masala, 1 tsp coriander powder, 1 tsp amchur powder, and the remaining 1 tsp salt (from the 1.5 tsp). Stir to combine and cook over medium heat for 1 minute.
• 5. Continue cooking the mixture over medium-low heat for 8-10 minutes, stirring occasionally, until the potatoes are tender and the spices are fragrant.
• 6. Remove from heat and let the filling cool for 5 minutes.
• 7. Divide the rested dough into 8 equal portions, keep them covered with a damp cloth, and let them rest for 2 minutes. Then roll each portion into a thin oval (~12 cm long) and cut each oval in half to make two semi‑circles.
• 8. Take a semi‑circle, fold it into a cone shape, sealing the edge with a little water. Fill the cone with about 1 tsp of the potato‑peas mixture. Seal the top edge with water to form a triangular samosa. Repeat for all portions, keeping the assembled samosas covered with a damp cloth for 2 minutes before frying.
• 9. Heat the 350 ml oil in a deep pan or kadai over medium-high heat until it reaches 180 °C (use a thermometer or test with a small dough piece).
• 10. Gently slide the samosas into the hot oil, frying 4‑5 at a time to avoid overcrowding. Fry for 4‑5 minutes, turning occasionally, until golden brown and crisp.
• 11. Using a slotted spoon, remove the samosas and drain on paper towels for 2 minutes.
• 12. Serve immediately.

🔥 Serve

• Arrange the hot samosas on a platter with mint chutney and tamarind chutney for dipping.
• Add sliced onions, lemon wedges, and a sprinkle of chaat masala if desired.
• Enjoy with a cup of masala chai or a refreshing lassi.