Samosa

Make the dough: mix all-purpose flour with salt and ghee. Rub the fat into the flour until it resembles coarse breadcrumbs. Add water gradually and knead into a firm, stiff dough — stiffer than roti dough. Cover and rest for 20 minutes.

Prepare the filling: heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and cook for 3 minutes.

Add grated ginger and green chillies. Cook for 1 minute. Add coriander powder, red chilli powder, and garam masala. Stir for 30 seconds.

Add mashed potatoes and boiled peas. Mix well to combine with the spices. Add amchur, salt, and chopped coriander leaves. Mix and cool completely.

Divide the dough into 8 equal portions. Roll each into an oval shape about 15 cm long and 10 cm wide. Cut each oval in half to get 2 semi-circles.

Take one semi-circle. Fold it into a cone shape, overlapping the straight edge and sealing with a little water. Press firmly to seal.

Fill the cone with 2 tablespoons of the potato filling. Do not overfill. Seal the open top by pressing the edges together firmly, crimping to create a decorative edge.

Heat oil in a deep kadai to 150°C — lower than usual. Slide in 3–4 samosas at a time.

Fry on low-medium heat for 12–15 minutes, turning occasionally, until the samosas are evenly golden brown and crisp. Slow frying ensures a flaky, crisp shell.

Drain on paper towels and serve hot with green coriander chutney and tamarind chutney.