Samosa

🥘 Ingredients

• all-purpose flour 2 cup
• ajwain 1 tsp
• kosher salt 1 tsp
• ghee ¼ cup
• water 0.33 cup
• cumin seeds 2 tsp
• fresh ginger 1 Tbs
• green chiles 2
• frozen peas 1 cup
• neutral oil 2 Tbs
• boiled potatoes 1 ½ lb
• amchur 2 tsp
• garam masala 1 tsp
• cilantro ¼ cup
• kosher salt 1 ½ tsp
• water 2 Tbs
• neutral oil 6 cup

1. 1

   Mix all-purpose flour , ajwain and kosher salt with ghee rubbed through to the texture of wet sand, then bring it together with water into a dough much stiffer than a pastry.
2. 2

   Rest @&( timer under a damp cloth 30 min .
3. 3

   Fry cumin seeds , fresh ginger , green chiles and frozen peas in neutral oil in a skillet 2 min .
4. 4

   Crush boiled potatoes into @&( timer off the heat with amchur , garam masala , cilantro and kosher salt , leaving it lumpy.
5. 5

   Roll @&( timer in six balls into thin ovals, cut each in half, brush the straight edge with water , roll it into a cone, pack it with @&( timer and pinch the top shut.
6. 6

   Fry @&( timer in neutral oil at 300°F (150°C) 15 min , turning them, until they are pale gold and the surface has gone bubbled and blistered rather than smooth.
7. 7

   Nothing in the filling needs cooking so nothing is lost by taking the time.