Ingredients You'll Need

For the Dough:
2 cups all-purpose flour
1/4 cup ghee or oil
A pinch of salt

For the Filling:
3 large potatoes, boiled and mashed
1/2 cup green peas (optional)
1 small onion, finely chopped
2-3 green chilies, finely chopped
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon amchur
Salt to taste
Oil for frying

Step-by-Step Guide

1. Making the Dough
In a large mixing bowl, combine the all-purpose flour, a pinch of salt, and ghee or oil. Mix the ingredients together until they resemble breadcrumbs. Gradually add water while kneading the mixture to form a smooth, firm dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. Preparing the Filling
In a separate bowl, mix the boiled and mashed potatoes with green peas, if using. In a pan, heat a tablespoon of oil and add cumin seeds. Let them splutter. Add the finely chopped onions and green chilies to the pan and sauté until the onions turn translucent.
Sprinkle turmeric powder, garam masala, amchur, and salt over the onion mixture. Stir well to evenly coat the onions with the spices.
Add the spiced onion mixture to the bowl of mashed potatoes and peas.
Mix all the ingredients thoroughly, ensuring the spices are well incorporated into the potato mixture.

3. Assembling and Shaping the Samosas
Divide the rested dough into small lemon-sized balls.
Roll each ball into a thin oval shape, about 6-7 inches in diameter.
Cut the oval in half, creating two semi-circles.
Take one semi-circle and fold it into a cone shape by bringing the straight edge together and sealing the edges with water.
Fill the cone with a generous amount of the prepared potato filling, leaving some space at the top for sealing.
Press the edges of the cone firmly to seal the samosa securely.

4. Frying the Samosas
Heat enough oil in a deep pan for frying over medium heat.
Once the oil is hot, gently slide the assembled samosas into the pan, being careful not to overcrowd them.
Fry the samosas until they turn golden and crispy on all sides, turning them occasionally for even frying.
Remove the fried samosas from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

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