Samosas - Deep-Fried Pastries Filled with Spiced Potatoes and Peas

Prepare the dough by mixing all-purpose flour and salt in a bowl. Add ghee or oil and rub into the flour until crumbly.

Gradually add water and knead to form a firm, smooth dough. Cover and set aside for at least 30 minutes.

Meanwhile, heat a small pan over medium heat. Add cumin seeds and mustard seeds and toast until they start to pop.

Add finely chopped green chili and grated ginger, sauté for a minute until fragrant.

Add turmeric powder, garam masala, and amchur (if using). Stir and cook for 30 seconds.

Add green peas and cook until they soften, about 3-4 minutes. Then add the mashed potatoes and mix well.

If using, add cooked minced meat to the mixture. Season with salt and fold in chopped cilantro. Remove from heat and let the filling cool.

Divide the dough into 8 equal portions. Roll each into a ball and then flatten it into a thin oval or circle about 6 inches in diameter.

Cut each rolled dough in half to form two semi-circles.

Take one semi-circle, apply water to the straight edge, and fold it into a cone shape, sealing the edge well.

Fill the cone with 2 tablespoons of the prepared filling.

Seal the open edge by pressing firmly, ensuring no gaps for filling to escape.

Heat vegetable oil in a deep frying pan over medium heat to 350°F (175°C). Test the oil by dropping a small piece of dough; it should sizzle and come up slowly.

Fry samosas in batches for about 4-5 minutes, turning frequently until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

Serve hot with chutney or yogurt dip.