Samosas

The quintessential Indian delicacy that's a crunchy outside and a melting pot of flavors inside. Samosas are parcels filled with a spicy and aromatic potato and pea mixture, encased in a crispy, golden fried shell. 

Prepare the filling

In a large bowl, mash the boiled potatoes. You want them chunky, not smooth.

Heat 2 tablespoons oil in a pan. Add cumin seeds; when they start to splutter, add ginger and green chilies. Sauté for a minute.

Add the mashed potatoes, peas, garam masala, ground coriander, turmeric, red chili powder, amchur (or lemon juice), and salt. Mix well and cook for about 5 minutes on medium heat.

Stir in the chopped coriander and set aside to cool.

Make the Dough

In a mixing bowl, combine the flour, 4 tablespoons oil, ajwain, and salt. Mix well until the mixture becomes crumbly.

Gradually add water and knead into a stiff dough. Cover and let it rest for at least 30 minutes.

Shape the Samosas

Divide the dough into lemon-sized balls. Roll each ball into a circle of about 6 inches in diameter, and then cut it in half to get two semi-circles.

Take one semi-circle, apply water along the edge, and form a cone by bringing the straight edges together. Seal the overlapping portion by pressing it gently.

Fill the cone with the potato-pea filling, leaving some space at the top. Apply some water along the edges of the cone, and seal it by pinching the edges together. Ensure it is completely sealed. Repeat with the rest.

Fry the Samosas

Heat oil in a deep frying pan on medium heat. To test, drop a small piece of dough into the oil; if it rises to the surface slowly, the oil is ready.

Fry the samosas in batches, turning them occasionally, until they are golden brown and crisp. Drain on paper towels to remove excess oil.

Serve warm.