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The samosa is India's most iconic crispy pastry, stuffed with spiced potatoes and peas, deep-fried to golden perfection. This beloved vegetarian snack is a family favorite at tea time and celebrations alike.
Boil the russet potatoes in simmering water until fork-tender (about 20 minutes), drain, and let cool before peeling and dicing.
For the dough, mix all-purpose flour and 2 tbsp vegetable oil. Add water gradually, kneading into a firm, smooth dough. Cover with a damp towel and let rest 20 minutes.
Heat 1 tbsp oil in a skillet over medium heat. Add cumin seeds until they sputter, then add ginger and green chili, sautéing for 30 seconds.
Add peas and sauté for 2 minutes. Stir in diced potatoes, garam masala, coriander powder, and salt. Cook for 3 minutes, mashing lightly but keeping some chunks.
Divide dough into 6 balls. Roll each into a thin oval, cut in half, and shape each half into a cone. Fill with potato mixture and seal edges tightly with water.
Heat oil in a deep pan over medium-low heat. Fry samosas in batches until crisp and deeply golden, turning occasionally to ensure even browning, about 7–8 minutes per batch.
Drain on paper towels and serve hot with chutney.
