Samosa

Instructions

1. To make the dough, add the flour, oil or ghee, ajwain, and salt to a mixing bowl. Rub the fat into the flour with your fingertips until the mixture looks sandy and holds its shape when pressed.
2. Add water a little at a time and knead into a firm, smooth dough. Do not make it soft. Cover and let it rest for 30 minutes.
3. Meanwhile, boil the potatoes in salted water for 15 to 20 minutes, until just tender. Drain well. Let them cool slightly, then break them into rough chunks rather than mashing them completely.
4. If using frozen peas, rinse them briefly under warm water. Heat the 15 ml oil or ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
5. Add the ginger and green chili. Cook for 30 seconds. Stir in the peas, ground coriander, garam masala, Kashmiri chili powder, and turmeric. Cook for 1 minute.
6. Add the potatoes, amchur, salt, and cilantro. Mix gently, keeping some texture in the potatoes. Taste and adjust salt if needed. Let the filling cool completely.
7. Divide the dough into 6 equal pieces and keep them covered. Roll one piece into an oval about 16 cm long. Cut it in half crosswise to make two semicircles.
8. Take one semicircle and brush the straight edge lightly with water. Fold it into a cone, pressing the edge firmly to seal. Fill with 1 to 2 tablespoons of potato mixture. Do not overfill.
9. Press the open top edges together to seal the samosa well. Repeat with the remaining dough and filling.
10. Heat the frying oil in a deep pan over low to medium-low heat. The oil should not be smoking hot. Add a small piece of dough; it should rise slowly, not immediately brown.
11. Fry the samosas in batches for 12 to 15 minutes, turning occasionally, until deeply golden and crisp. Frying low and slow is what gives samosas their blistered, flaky shell instead of a rushed tan and a soggy middle.
12. Drain on a rack or paper towel for a minute or two. Serve hot or warm.