Samosa

Prepare the Filling: Crumble the boiled potatoes into small, uneven chunks (do not mash completely). Heat 1 tbsp oil in a pan over medium heat. Sauté 1 tsp cumin seeds and 1 tbsp crushed coriander seeds until fragrant.

Mix Filling: Add the green peas, 1 tsp ginger paste, 1 tsp garam masala, and 1/2 tsp chili powder. Sauté for 2 minutes. Fold in the potatoes, season with salt, and cook for 3 minutes. Let the filling cool completely.

Shape the Cones: Divide the rested dough into equal-sized balls. Roll each ball into a 6-inch oval, then cut the oval in half horizontally. Take one semi-circle, wet the straight edge with water, and fold it into a cone, pressing the seam tightly to seal.

Stuff & Seal: Hold the cone like an ice cream cone and stuff it with 2 tbsp of the potato filling (do not overfill). Wet the inner edges of the open top and pinch them together to seal completely, forming a pleated edge.

Deep Fry: Heat oil in a deep pan or wok over low heat (around 320°F or 160°C). Slide the samosas in gently. Fry slowly on low-medium heat for 12-15 minutes, turning occasionally, until perfectly golden and crispy. Drain on paper towels.