Vegetable Samosas with Potatoes and Peas Recipe

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender about 10 minutes.

Meanwhile place peas in a microwave-safe bowl and cook in the microwave until heated through 1 to 3 minutes. Set aside. Combine garam masala salt turmeric and cayenne pepper in a bowl and set spice mixture aside.

Mix flour and salt together in a bowl. Drizzle in oil and rub in using your fingers. Add about 6 tablespoons ice water and work it into the dough. Add additional ice water as necessary to create a firm dough. Knead for 1 to 2 minutes and put aside to rest for 30 minutes.

Meanwhile drain potatoes. Heat butter and oil in a large frying pan. Add onion and ginger-garlic paste; cook and stir until onions are translucent and beginning to brown 5 to 10 minutes. Add spice mixture and stir to combine. Add cooked potatoes and stir. Mash using a fork or potato masher to the desired consistency. Add cooked peas and lemon juice; mix filling until well combined.

Knead dough and tear off approximately 10 equal-sized pieces. Roll each piece into a ball and roll each ball into a thin circle about 6 inches in diameter. Cut dough circles in half. Add a spoon of filling to each half-circle; use a finger dipped in water to wet the edges of the dough and press edges together using a fork to seal.

Heat oil in a large frying pan over medium-high heat. Fry samosas in the hot oil until golden brown 3 to 5 minutes each.