Carrot and Pea Samosa

Prepare the samosa dough by mixing the all-purpose flour and salt in a large bowl.

Add 1/4 cup vegetable oil to the flour mixture and rub it in with your fingers until it resembles coarse crumbs.

Gradually add cold water, mixing and kneading gently to form a firm, smooth dough. Cover with a damp cloth and let rest for 30 minutes.

Heat 3 tablespoons vegetable oil in a pan over medium heat. Add cumin seeds and mustard seeds. When they begin to splutter, add green chili and grated ginger, sauté for 1 minute.

Add grated carrots and peas to the pan. Stir well and cook for about 5-7 minutes until the vegetables are tender but not mushy.

Add garam masala, ground coriander, turmeric powder, red chili powder (if using), salt, and lime juice. Stir to combine and cook for another 2 minutes. Remove from heat and stir in chopped fresh cilantro. Let the filling cool.

Divide the rested dough into 8 equal portions. Roll each portion into a ball and then flatten into a round disc about 5-6 inches in diameter.

Cut each dough disc in half to form two semi-circles. Take one semi-circle and form a cone shape by folding the straight edge to meet the curved edge, sealing the edge with a little water.

Fill the cone with about 2 tablespoons of the cooled carrot and pea filling. Seal the open edge by pinching the dough firmly together, ensuring no filling escapes.

Heat oil for deep frying in a deep pan or kadai over medium heat. Once hot, fry the samosas in batches until golden brown and crispy, about 3-4 minutes per side.

Remove samosas with a slotted spoon and drain on paper towels.