Samosa Crispy Potato Pastry

In a large bowl, combine all-purpose flour, salt, and ghee or oil. Rub the fat into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add water, a little at a time, and knead to form a firm, smooth dough. Cover with a damp cloth and let it rest for at least 20 minutes.

Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add grated ginger and chopped green chilies, and sauté for 30 seconds. Add mashed potatoes, green peas, turmeric powder, coriander powder, garam masala, and amchur powder (if using). Mix well, mashing gently to combine all ingredients. Cook for 5-7 minutes, stirring occasionally, until the flavors meld. Stir in fresh coriander leaves and 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 and 3-4 inches wide. Cut the oval in half lengthwise to create two semi-circles. Take one semi-circle, moisten the straight edge with a little water, and bring the two ends together to form a cone. Press firmly to seal the seam.

Hold the cone in one hand and spoon 1-2 tablespoons of the cooled potato filling inside. Do not overfill. Moisten the edges of the open end of the cone with water. Bring the edges together, creating a pleat on one side if desired, and press firmly to seal the samosa into its characteristic triangular shape. Ensure all seams are tightly sealed to prevent the filling from coming out during frying.

Repeat the shaping and filling process with the remaining dough and filling. Arrange the prepared samosas on a tray, ensuring they do not stick to each other. If not frying immediately, you can cover them with a damp cloth to prevent drying.

Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-low heat. The oil should be moderately hot, not smoking. Gently slide a few samosas into the hot oil, ensuring not to overcrowd the pan. Fry the samosas on medium-low heat, turning occasionally, until they turn golden brown and crispy on all sides. This slow frying process is crucial for a crispy crust.

Once golden brown and crispy, carefully remove the samosas from the oil using a slotted spoon. Place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite Indian chutneys, such as mint chutney or tamarind chutney, and a cup of chai.