Samosas

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add vegetable oil.

Gradually add water while mixing with your fingertips until a soft, pliable dough forms. Knead for 3–4 minutes until smooth.

Cover dough with a damp cloth and rest for 30 minutes at room temperature.

Heat 1 tbsp oil in a skillet over medium heat. Add diced onion and sauté until softened, about 3 minutes.

Stir in minced garlic, ginger, and green chili; cook for 1 minute until fragrant.

Add garam masala and cumin, stirring constantly for 30 seconds.

Fold in the boiled diced potatoes and peas. Season to taste with salt and stir in fresh cilantro. Remove from heat and cool slightly.

Divide dough into 6 equal portions. Roll each into a thin circle about 8 inches in diameter.

Cut each circle in half to create two semicircles. Wet the straight edge with water, then bring the two corners of the straight edge together to form a cone, pressing the overlapping edge to seal.

Spoon 2–3 tbsp of filling into each cone. Wet the open top edge and fold inward to seal in a triangle shape, pressing firmly.

Heat oil in a deep skillet or fryer to 350°F (175°C). Working in batches, carefully add samosas and fry until golden brown and crispy, about 3–4 minutes per side.

Remove with a slotted spoon and drain on paper towels. Serve warm with tamarind chutney, mint chutney, or plain yogurt.