Samosa

Start by making the potato and pea filling. Wash and place the Russet Potato (0.5 lb) into a saucepan and cover completely with water. Place on stove and bring to a boil over high heat.

Turn down the heat to low and simmer for 20-30 minutes or until the potato is cooked completely.

Drain the water off and cool the potato for a few minutes or until cool enough to handle.

Peel and roughly chop the boiled potato into small bite-size pieces.

Heat Vegetable Oil (1/2 Tbsp) in a large skillet over medium-high heat. Once the oil is hot add Asafoetida (1 pinch) and Cumin Seeds (1/4 tsp).

Once the cumin seeds start sputtering, turn down the heat to low and add Ground Fennel (1/4 tsp), Red Chili Powder (1/4 tsp), Ground Turmeric (1/4 tsp), Whole Coriander Seeds (1/2 tsp), Ground Coriander (1/2 tsp), and Ground Cumin (1/2 tsp). Saute for 10 seconds.

Add chopped potatoes. Mix until well combined and mash some of the potatoes with a spatula. Cook for 2 minutes.

Add Green Peas (1/4 cup), Garam Masala (1/4 tsp), Chaat Masala (1 tsp), Mango Powder (1/4 tsp), and Salt (to taste). Mix well and cook for an additional 2-3 minutes.

Spoon the mixture into a bowl and set it aside to cool completely.

Next, make the samosa pastry by adding All-Purpose Flour (1 cup), Rice Flour (1 Tbsp), Ajwain Seeds (1 tsp), and Salt (1/4 tsp) into a mixing bowl. Whisk until well combined.

Add Ghee (2 Tbsp) and use your fingers to rub the ghee into the flour for at least 5 minutes, this helps give you that flaky texture. The dough will have a sandy coarse texture.

Add Water (5 Tbsp), 1 Tbsp at a time, and mix until the dough just comes together and there are no dry bits of flour. The dough will look very shaggy and feel very stiff.

Cover with a wet tea towel and rest for 30 minutes.

To assemble the samosa, take a walnut-size piece (55 grams) of dough and roll it into a ball the best you can. Roll the dough out into a thin circle on a clean surface until it is 7-inches in diameter. Cut the circle in half.

Take one half of the dough and place it on the palm of your hand so that the straight cut is on top and the curved edge is on the bottom. Take a wet finger and wet the edge of the straight-cut side. Then fold the straight sides so that they overlap slightly and you have a cone shape.

Gently pinch the top of the cone and down the seam to make sure it's sealed tightly. Hold the pastry cone like it's an ice cream cone and fill it with 2 Tbsp of your potato and pea mixture.

Wet the curved open edges with water and pinch them shut. Place on a plate but do not cover. Repeat until all your samosas have been made.

Heat a wok or pot with Frying Oil (as needed) to 350 degrees F (180 degrees C).

Drop the samosas in without overcrowding them and fry for 2 minutes or until slightly golden, but not dark. Remove from the oil. Repeat until all the samosas have been fried.

Increase the heat of the oil to 375 degrees F (190 degrees C) and then fry the samosas again until golden brown, about 3-4 minutes each.

Serve with chutney and chai while hot!