Crispy Vegetable Samosas

1In a pan, heat 2 tablespoons of oil. Add cumin seeds (1 teaspoon) and let them splutter.

2Add chopped onions, green chilies, (2) and ginger (1 teaspoon). Sauté until the onions turn translucent.

3Add peas, turmeric powder (½ teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), red chili powder (½ teaspoon), and salt (½ teaspoon). Cook for 2-3 minutes.

4Stir in the mashed potatoes (2 large) and mix well. Cook for another 2-3 minutes. Remove from heat and let the filling cool.

5In a bowl, mix all-purpose flour (2 cups), salt (½ teaspoon), and 4 tablespoons of oil. Gradually add water to form a stiff dough. Cover and let it rest for 15-20 minutes.

6Divide the dough into equal-sized balls and roll each into a thin oval shape.

7Cut each oval in half to form semicircles. Moisten the edges with water.

8Fold each semicircle into a cone shape, filling it with the potato mixture. Seal the edges firmly.

9Heat oil in a deep pan for frying. Fry the samosas in batches until golden brown and crisp, turning occasionally.

10Remove and drain on paper towels. Serve hot with mint chutney or tamarind sauce.