Vegetable Samosas

Pasos

1. Prepare the samosa dough: mix the flour and salt, add the oil, and rub between your hands until it has a sandy texture. Gradually incorporate the water while kneading until it forms a smooth and firm ball. Cover with a damp cloth and let rest.
2. Cook the peeled potatoes in boiling salted water until tender when pierced with the tip of a knife, about a quarter of an hour. Drain and set aside.
3. In a dry hot skillet, toast the cumin and coriander seeds until fragrant, then coarsely grind them in a mortar.
4. Heat a drizzle of oil in the same skillet, add the ground spices, grated ginger, and finely chopped green chili. Sauté until fragrant, about a minute.
5. Add the finely sliced onion and sweat until translucent and lightly browned.
6. Stir in the coarsely mashed potatoes, green peas, turmeric, garam masala, and salt. Mix gently and cook for a few minutes until everything is well coated and dry.
7. Off the heat, add the lemon juice and chopped fresh cilantro. Let the filling cool completely before filling the samosas.
8. Roll out the dough thinly on a floured surface, cut out discs, then cut each disc in half. Form a cone by lightly moistening the edges with water.
9. Fill each cone with the filling, fold, and carefully seal the edges with your fingers or a fork to prevent any leaks during cooking.
10. Fry the samosas in oil at a moderate temperature until golden brown and crispy, turning them gently. Drain on paper towels and serve hot.