Samosa

Method

Make the dough by mixing flour, salt, and oil, then gradually add water whilst kneading until you have a smooth, firm dough. Cover and rest for 30 minutes. Meanwhile, boil and mash the potatoes with sautéed onions, chillies, coriander, and roasted spices to create the filling. Divide the dough into 12 balls, roll each thin, cut in half, and form into a cone shape. Fill each cone with the potato mixture and seal the edge with water. Heat oil and deep fry the samosas until golden and crispy, approximately 3-4 minutes per batch, turning occasionally for even cooking.