Samosa

1. Make the dough by combining the flour, a pinch of salt, and 4 tablespoons of oil, then add water a little at a time to form a firm, smooth dough; cover and rest it for 30 minutes.
2. Boil the green peas until tender, then heat a little oil in a pan and saute the onion, green chilies, and ginger for 2 minutes until softened and fragrant.
3. Add the mashed potatoes, peas, cumin, garam masala, and salt, stir well to combine and cook for 3 to 4 minutes, then fold in the chopped cilantro and mint and let the filling cool completely.
4. Divide the dough into balls, roll each into a thin oval, cut it in half, and form each half into a cone by sealing the straight edge with a little water.
5. Fill each cone with the potato mixture, then pinch and seal the top edge firmly with water so no filling escapes during frying.
6. Heat oil to a moderate 160 to 170 C and fry the samosas in batches on low to medium heat for 8 to 10 minutes, turning, until deep golden and crisp all over.
7. Drain on paper towels and serve hot with mint or tamarind chutney.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan