Samosa

Preparation of the dough 1. In a large bowl, mix together the all-purpose flour and salt. Add the vegetable oil and mix until crumbly. Gradually add water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.

Preparation of the filling 1. Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. 2. Add minced garlic and grated ginger. Saute for a minute. 3. Add finely chopped onion and cook until translucent. 4. Add turmeric powder, coriander powder, red chili powder, and garam masala. Stir well. 5. Add boiled and mashed potatoes, peas, and salt. Mix until well combined. 6. Cook for 2-3 minutes, stirring occasionally. 7. Remove from heat and stir in lemon juice and fresh cilantro. Allow the filling to cool completely.

Assembly of the samosas 1. Divide the dough into small balls. Roll out each ball into a thin circle. 2. Cut the circle in half. 3. Take one half and form a cone shape by bringing together two edges of the semicircle. Seal the edges using water. 4. Fill the cone with around 2 tablespoons of the potato filling. 5. Moisten the edges of the cone and seal it tightly. 6. Repeat the process with the remaining dough and filling.

Frying the samosas 1. Heat oil in a deep pan or kadai over medium heat. 2. Once the oil is hot, carefully add the samosas in batches. 3. Fry until they turn golden brown and crispy. 4. Remove from oil and drain on a paper towel to remove excess oil.

Preparation of the dipping sauce 1. In a saucepan, combine tamarind pulp, jaggery, cumin seeds, red chili powder, salt, and water. 2. Cook over low heat until the jaggery melts and the sauce thickens. 3. Remove from heat and strain the sauce to remove any solids.

Serving 1. Serve the hot samosas with the dipping sauce on the side. 2. Enjoy!