Step-by-Step Instructions

1. 1.Prepare the Dough Base

   In a large bowl, add 2 cups (250g) of flour and 1/2 teaspoon of salt. Mix well with a whisk to combine the dry ingredients.

2. 2.Incorporate Oil into Flour

   Pour 1/4 cup (60ml) of oil or melted ghee into the flour mixture. Mix with a spoon until partially incorporated, then use your hands to rub the flour with the oil until the mixture resembles fine crumbs.

3. 3.Knead the Dough

   Gradually add 1/4 cup (60ml) of water to the flour mixture, kneading with your hands until a firm dough is formed. Cover the dough and let it rest for 30 minutes.

4. 4.Prepare Potatoes

   Roughly chop or mash 3 boiled potatoes.

5. 5.Sauté Spices

   Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds, 1 teaspoon of crushed coriander seeds, 1/2 teaspoon of garam masala, 1 teaspoon of chili powder, and 1/2 teaspoon of turmeric. Cook for 30-60 seconds, stirring until fragrant.

6. 6.Add Aromatics

   Add 2-3 cloves of crushed garlic, 1 tablespoon of ginger paste, and 1 finely chopped green chili to the pan. Cook for 1 minute, stirring constantly.

7. 7.Cook Onions

   Add 1 chopped onion to the pan and sauté for 3-4 minutes until it becomes translucent and slightly golden.

8. 8.Combine Filling Ingredients

   Add the chopped boiled potatoes and 1 cup (150g) of green peas to the pan. Mix well with the spices. Add 1 tablespoon of lemon juice and 1/4 cup (60ml) of water. Season with salt to taste. Cook for 4-5 minutes, stirring frequently, until the potatoes and peas are well coated and heated through.

9. 9.Finish the Filling

   Remove the pan from heat. Stir in 1/4 cup of crushed cashews and 2 tablespoons of chopped coriander leaves. Mix well and allow the filling to cool completely.

10. 10.Portion and Shape Dough

    Divide the rested dough into 6-7 equal parts and shape each part into a ball. While working with one ball, keep the remaining dough balls covered to prevent them from drying out.

11. 11.Roll and Cut Dough

    Roll out each dough ball into an oval shape, approximately 6 inches (15cm) long and 4 inches (10cm) wide. Cut the oval in half lengthwise.

12. 12.Form Samosa Cone

    Brush the straight edge of one half-oval dough piece with water. Fold it into a cone shape, pressing the edges together to seal.

13. 13.Fill and Seal Samosa

    Spoon the potato filling into the dough cone. Brush the open edges with water, then pinch them together to seal the samosa, creating the classic triangular shape. Repeat this process for all remaining dough and filling.

14. 14.Fry Samosas

    Heat oil in a deep pot for frying. Once hot, carefully drop 4-5 samosas into the oil at a time. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy.

15. 15.Serve

    Remove the fried samosas with a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with your favorite chutneys.