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Cocktail Samosa is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.
Boil the potatoes until fork-tender, then peel and mash them smoothly while still warm.
Heat 2 tbsp vegetable oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Stir in ginger and chopped green chili; sauté for 1 minute. Add mashed potatoes, peas, ground coriander, garam masala, and salt. Cook, stirring to evaporate moisture, for 3–4 minutes. Add lemon juice. Cool completely.
Make the dough: Mix all-purpose flour, a pinch of salt, and 2 tbsp oil. Gradually add water, kneading until you form a firm, smooth dough. Cover with a damp cloth and let rest 20 minutes.
Divide dough into small balls; roll each into a thin oval. Cut in half to form two semi-circles. Shape each into a cone, seal the edge with a touch of water, and fill with potato mixture. Pinch tightly to seal.
Heat oil in a deep pan over medium-low. Fry samosas in batches, turning occasionally, until golden and crisp, about 5–6 minutes per batch. Drain on paper towels and serve hot.
