Vegetable Samosas

Method

1. 1

   In a large bowl, mix flour and 1/2 tsp salt. Drizzle 3 tbsp oil over flour and rub with fingers until mixture resembles coarse crumbs. Gradually add cold water and knead into a stiff, smooth dough. Cover with damp cloth and let rest for 30 minutes.

   ⏲ 30 min

2. 2
   Boiling

   While dough rests, place cubed potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer until fork-tender, about 10 minutes. Drain and set aside to cool slightly.

   ⏲ 10 min

3. 3
   Sautéing

   Heat 1 tbsp oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 3 minutes. Add garlic, ginger, and green chili (if using), and saute for another minute until fragrant.

   ⏲ 4 min

4. 4
   Sautéing

   Add ground cumin, coriander, garam masala, turmeric, and cayenne. Stir for 30 seconds until spices are aromatic.

   ⏲ 30s

5. 5
   Sautéing

   Add the boiled potatoes, peas, lemon juice, and kosher salt. Mash lightly with a potato masher, leaving some chunks. Cook for 2-3 minutes until heated through. Stir in cilantro and remove from heat. Let filling cool completely.

   ⏲ 5 min

6. 6

   Divide dough into 8 equal balls. Roll each ball into a thin circle about 6 inches in diameter. Cut each circle in half. Take one half, moisten the straight edge with water, and fold into a cone shape, pressing edges to seal. Fill cone with about 2 tablespoons of filling. Moisten the top edge and pinch to seal into a triangular samosa. Repeat with remaining dough and filling.

   ⏲ 15 min

7. 7
   Deep frying

   Heat about 2 inches of oil in a deep pot to 350°F (175°C). Carefully slide in a few samosas at a time, making sure not to overcrowd. Fry until golden brown and crisp, turning occasionally, about 5-6 minutes per batch. Drain on paper towels.

   ⏲ 6 min

8. 8

   Serve hot with chutney or ketchup.