This easy potato samosa recipe is adapted from Sanjeev Kapoor's Punjabi samosa recipe.
1. Use a medium bowl to prepare the dough.
2. Begin by mixing the flour, salt and oil with your hands, rubbing together thoroughly so the oil gets incorporated into every bit of the flour (this will yield a flaky dough).
3. Slowly add the water until you form a ball of dough, adding more water if needed. Knead the dough for about 2 minutes until smooth. Wrap it in plastic and set it aside for 20 min.
4. For the filling: heat the vegetable oil in a sauté pan. When warm, add the cumin seeds and onions. Cook until translucent, then add the chilies, turmeric and peas.
5. When the peas are cooked through add the potatoes, garam masala and mango powder (if using). Cook until warmed through and ingredients are mixed together. Turn off heat. Adjust the salt and add cilantro. If using fresh lemon juice, add it now and mix throughly.
To assemble samosas:
1. Divide the dough into four small balls.
2. Roll each ball into a circle about 5 inches wide.
3. Cut each circle in half. Each half moon will yield one samosa. You should end up with 8 half moons.
4. For each half moon: dip your finger in the flour/water paste and run along the edges. Roll into triangular shape as pictured above, making sure to seal the edges tightly. Set aside on a floured surface. Work quickly to prevent the samosas from drying out.
5. Dust off any excess flour and deep fry samosas until golden. Serve with chutney, yogurt sauce or ketchup.
For the ultimate crispy flaky samosa, fry them twice: once at 350°F and the second time around at 375°F.
If you plan on freezing samosas, fry them just once. Let cool and freeze.