Samosa

How to Prepare

1. Prepare the filling: Heat 2 tbsp oil in a pan, add cumin seeds, and let them splutter.
2. Add mashed potatoes, peas, green chilies, ginger, and spices (coriander, garam masala, amchur, salt). Mix well and cook for 5 minutes. Let it cool.
3. Prepare the dough: In a mixing bowl, combine 4 cups all-purpose flour
4. 1 tsp salt, and 8 tbsp ghee. Rub the mixture until it resembles breadcrumbs.
5. Add water gradually (about 1.5 cups) and knead into a stiff dough. Cover and let it rest for 30 minutes.
6. Divide the dough into 40 equal portions. Roll each portion into a thin oval shape, about 6 inches long.
7. Cut the oval in half to form two semi-circles. Fold each semi-circle into a cone shape, sealing the edges with water.
8. Fill each cone with 1-2 tbsp of the potato mixture and seal the top edge with water to form a triangular samosa.
9. Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crisp, about 5-7 minutes per batch.
10. Drain on paper towels to remove excess oil. Serve hot with chutney.