Crispy Samosa Recipe

Make the Dough: In a large bowl, combine flour and salt. Add ghee or oil and rub it into the flour until the mixture resembles coarse crumbs. Gradually add water and knead into a firm, stiff dough. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling: Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter. Add turmeric powder, coriander powder, garam masala, and red chili powder. Stir for a few seconds. Add the mashed potatoes and green peas. Add salt, grated ginger, and chopped green chilies (if using). Mix well and cook for 2-3 minutes. Stir in fresh cilantro. Let the filling cool completely.

Shape the Samosas: Divide the dough into equal small balls. Take one ball and roll it into a thick oval shape. Cut it in half. Take one half-circle, moisten the straight edge with water, and join the two ends to form a cone. Fill the cone with the potato mixture. Moisten the edges of the cone opening with water and pinch them together to seal, forming a triangle shape. Repeat with the remaining dough and filling.

Fry the Samosas: Heat oil in a deep pan over medium-low heat. Carefully slide the samosas into the hot oil, ensuring not to overcrowd the pan. Fry them on medium-low heat, turning occasionally, until they are golden brown and crispy on all sides. This process takes about 10-15 minutes per batch.

Serve: Remove the samosas from the oil and drain them on paper towels. Serve hot with your favorite chutney or sauce.