Ingredients:

• 2 medium-sized potatoes
• boiled and mashed 1 cup green peas (fresh or frozen)
• 1 small onion, finely chopped 2 cloves garlic minced
• 1 teaspoon granulated ginger
• 1 teaspoon corainder seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• 2 tablespoons vegetable oil
• Fresh coriander leaves, chopped (optional)
• Oil for frying

For the Dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or ghee
• 1/2 teaspoon salt Water, as needed

Instructions:

Prepare the dough:

1. Combine flour, salt, coriander seeds, and cumin seeds in a bowl.
2. Mix in oil/ghee until crumbly, then gradually add water to form a smooth dough.
3. Cover and let rest for 30 minutes.

Prepare the filling:

1. Sauté coriander seeds and cumin seeds in oil until fragrant.
2. Add onions, garlic, ginger; cook until translucent.
3. Stir in mashed potatoes, peas, spices; cook until flavors meld. Cool the filling.

Cool the filling:

1. Assemble the samosas
2. Divide dough, roll into circles, cut in half.
3. Fold each half into a cone, fill with filling, seal edges.

Fry the samosas:

1. Heat oil, fry samosas until golden brown and crispy.
2. Drain on paper towels.