Samosa

In a bowl, take flour and add 1 tablespoon oil and a pinch of salt. Knead the flour into a soft dough with the water, adjusting the amount of water as needed; the dough should not be too wet. Keep refrigerated for 10 minutes.

In a bowl, roughly mash the boiled potatoes. Add the chopped onions, chopped chili peppers, and boiled peas.

Heat some oil in a frying pan. Add cumin and mustard seeds. When the seeds start crackling, put the mashed potato mixture into the frying pan. To the potato mix, add salt and turmeric. Mix well; sprinkle chopped cilantro and set aside to cool down.

To make the samosas, take a ball of the dough. Roll it flat with the help of a rolling pin and cut the rolled-out dough in the middle so that you have two almost equally-sized portions in the shape of a half-circle.

Make a cone out of each half. Fill the prepared potato stuffing into the cone and seal off the open portion by applying a little water and pinching the edges together. Repeat the process till all the dough is used up.

Deep fry the samosas in hot vegetable oil till they turn crisp and golden brown.

Enjoy them hot along with mint and coriander chutney.

Tips:
1. Try baking the samosas for a healthier option. Bake at 180ºC or 356ºF for 20 minutes or till the color changes to golden brown.
2. The filling can also be changed to your preference; you are only limited by your own imagination.

Nutritional value: Calories 582, Fat 19g, Carbohydrates 27g, Protein 21 g.