Steps
- Mix 2 cups of all-purpose flour, ¾ teaspoon of carom seeds, and ¾ teaspoon of salt. Rub in ¼ cup of oil, then gradually add 6 tablespoons of water to make a stiff dough. Cover and let rest.
- Boil 4 medium potatoes until tender. Peel and crumble them.
- Heat 1 tablespoon of oil in a pan. Fry ¾ teaspoon of cumin seeds and 1 tablespoon of minced ginger until fragrant. Add ½ cup of green peas, ¾ teaspoon of garam masala, ¾ teaspoon of red chili powder, and ½ teaspoon of ground cumin.
- Stir in the potatoes, 4 tablespoons of finely chopped cilantro, and 1 teaspoon of lemon juice. Season with salt and let cool.
- Divide the dough into equal balls and roll each into a thin oval. Cut in half, shape each half into a cone, and seal the seam with a little water. Fill with the potato mixture and pinch the top closed.
- Heat 2in / 5cm of oil in a deep pan over medium heat until a small piece of dough rises slowly with tiny bubbles. Fry the samosas over low heat for 10-12 minutes, then over medium heat, turning, until golden and crisp.