Ingredients:

  • 2 cups (250g) all-purpose flour
  • ½ tsp salt
  • 2 tbsp (30ml) vegetable oil
  • Water (as needed, about ½ cup or 120ml)
  • 2 medium potatoes (about 300g), boiled and mashed
  • ½ cup (75g) green peas (fresh or frozen)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 2 green chilies, finely chopped (adjust to taste)
  • 2 tbsp (30ml) fresh coriander (cilantro), chopped
  • Salt, to taste
  • 1 tbsp (15ml) lemon juice
  • Vegetable oil (for deep frying)

Instructions:

  1. Combine flour and salt in a bowl. Add oil and mix until crumbly. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 15 minutes.
  2. In a pan, heat a little oil and add cumin seeds. Sauté until they sizzle, then add green chilies and spices. Stir in mashed potatoes, peas, fresh coriander, lemon juice, and salt. Mix well.
  3. Divide the dough into equal balls, then roll each into a circular shape. Cut the circle in half to create two semi-circles. Fold each semi-circle into a cone, sealing the edge with water. Fill the cone with the potato mixture and seal the top edge.
  4. Heat oil in a pan. Carefully add samosas to the hot oil. Fry until golden brown and crisp, turning occasionally.
  5. Remove from oil with a slotted spoon and drain on paper towels. Serve warm with chutney.