Samosa

Boil the potatoes until tender. Drain, peel, and mash them roughly.

In a bowl, combine flour and salt. Rub in 20 ml of vegetable oil until crumbly. Gradually add water and knead until a firm, smooth dough forms. Cover and let it rest.

Heat 10 ml vegetable oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and sauté until translucent. Stir in ginger-garlic paste, turmeric powder, and garam masala, cook for 1 minute. Add frozen peas and mashed potatoes. Mix well and season with the remaining salt. Let it cool.

Divide the dough into equal portions. Roll each portion into an oval shape. Cut the oval in half to form two semi-circles. Take one semi-circle, moisten the straight edge with water, and form a cone. Fill the cone with the potato mixture, then seal the edges to form a triangle. Repeat for all samosas.

Heat the remaining vegetable oil in a deep pan or wok to about 170°C (340°F). Carefully place a few samosas into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels. Serve hot.