Samosa

Method

1. 1 Mix the flour with salt and ghee, knead until the dough is loose like sand, then add water and knead into a firm dough. Let it rest for 30 minutes.
2. 2 Boil the potatoes for 20 minutes, mash them coarsely, and then mix them with the boiled peas.
3. 3 Sauté cumin seeds, add chopped ginger and green chilies, then add potatoes along with coriander powder, garam masala, salt, and cilantro, and stir for 3 minutes.
4. 4 Roll the dough into a circle, then cut it in half. Roll each half into a cone shape, add the filling, and seal the edges with water.
5. 5 Deep-fry over medium heat for 8 minutes until the crust is golden brown, crispy, and bubbling.
6. 6 Drain well and serve hot with tamarind chutney and mint.

With an appliance

• Air fryer 59 min

  Replace step 5: spray oil all over the samosas, fry at 185 degrees for 15 minutes, flip at the 8th minute; seal the edges tightly in step 4 to prevent the filling from overflowing.