Samosa Crispy Potato Pastry

In a large bowl, combine maida, 1 tsp salt, and carom seeds. Add ghee or vegetable oil and rub it into the flour until it resembles breadcrumbs. Gradually add water, a little at a time, to form a firm and smooth dough. Knead for 5-7 minutes, then cover with a damp cloth and let it rest for 20 minutes.

Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chilies, and sauté for 1 minute until fragrant. Add green peas and cook for 2-3 minutes. Stir in coriander powder, amchur powder, garam masala, and salt to taste. Cook for another minute.

Add the coarsely mashed potatoes to the pan with the spices and peas. Mix everything thoroughly, ensuring the spices are evenly distributed. Cook for 3-5 minutes, stirring occasionally, until the filling is well combined and slightly dry. Remove from heat and stir in the fresh coriander leaves. Let the filling cool completely.

Divide the rested dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long. Cut each oval in half to create two semi-circles. Take one semi-circle, moisten the straight edge with water, and bring the two ends together to form a cone. Press firmly to seal the seam.

Spoon 2-3 tablespoons of the cooled potato filling into the prepared dough cone. Do not overfill. Moisten the open edges of the cone with water, then bring them together and press firmly to seal, creating the characteristic triangular samosa shape. Ensure all edges are tightly sealed to prevent the filling from escaping during frying. Repeat with the remaining dough and filling.

Heat vegetable oil for deep frying in a heavy-bottomed pan or kadai over medium-low heat. The oil should not be too hot, as this will prevent the samosas from cooking through. Gently slide the shaped samosas into the warm oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until they are light golden brown and the pastry is cooked through. This slow frying ensures crispiness.

Once the samosas are light golden, remove them from the oil and set aside. Increase the heat to medium-high. Once the oil is hotter, return the partially fried samosas to the pan and fry for another 3-5 minutes, or until they turn a rich golden brown and become extra crispy. Drain the crispy potato samosas on paper towels to remove excess oil. Serve hot with your favorite mint chutney, tamarind chutney, or tomato ketchup.