Heat the oil or ghee in a skillet on medium heat.
Add cumin seeds, crushed coriander seeds, fennel seeds, and fenugreek seeds. Let them sizzle until fragrant, about 30 seconds.
Add the ginger paste and chopped green chilies. Stir and sauté for another 1 to 2 minutes.
Sprinkle in the powdered spices: coriander, cumin, chili, and turmeric. Mix and cook for 30 seconds.
Add the mashed potatoes and green peas. Mix well.
Add salt, amchur or chaat masala, garam masala, and fresh cilantro. Stir thoroughly.
Let the filling cook on low for another 3 to 5 minutes. Remove from heat and allow it to cool to room temperature.
This mixture should be flavorful, bold, and slightly tangy. The amchur provides acidity that balances the starchiness of the potatoes.
Step 3: Shape the Samosas
Divide the rested dough into 6 to 8 equal portions. Roll each into a smooth ball.
Roll each ball into an oval shape about 6 inches long and 4 inches wide.
Cut each oval in half to form two semicircles.
Take one semicircle, apply a bit of water on the straight edge, and form a cone by folding the edges together.
Hold the cone and fill it with 1 to 2 tablespoons of the prepared potato filling.
Apply a little water to the open edge and seal it completely, pressing firmly to create a triangle shape.
Repeat the process for the remaining dough and filling.
Take your time to ensure proper sealing; a leaky samosa can cause splattering in hot oil.
Step 4: Cooking the Samosas
Traditional Frying Method
Heat oil in a deep kadai or frying pan on medium-low heat. Ideal temperature is around 300 to 325 degrees Fahrenheit.
Gently slide in 2 to 3 samosas at a time.
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