Flavorful Indian Potato and Pea Samosas

To make the dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. Add 1/4 cup vegetable oil and rub it into the flour until crumbly. Gradually add 1 cup warm water, kneading until a firm, smooth dough forms. Cover and let rest for 15 minutes.

For the filling, heat 1 tablespoon of oil in a pan over medium heat. Add 1 tablespoon ginger-garlic paste and sauté for 1 minute until fragrant. Stir in 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1/4 teaspoon red chili powder, cooking for 30 seconds.

Add 2 mashed potatoes and 1/2 cup thawed green peas to the pan. Mix well, ensuring the spices are evenly distributed. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through. Stir in 2 tablespoons chopped fresh cilantro and set aside to cool.

Divide the dough into 8 equal portions. Roll each portion into an oval shape, about 6 inches long. Cut each oval in half to create two semi-circles.

Take one semi-circle, moisten the straight edge with a little water, and fold it to form a cone shape, pressing the seam firmly to seal. Fill the cone with about 2 tablespoons of the potato and pea mixture.

Moisten the open edges of the cone and press them together to seal the samosa, creating a triangular shape. Repeat with the remaining dough and filling.

Heat enough vegetable oil for deep frying in a deep pan or pot over medium heat until it reaches 350°F/175°C. Carefully place 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.

Fry the samosas for 6-8 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve warm.