1 cup all purpose flour
1/2 teaspoon salt
1 1/2 tablespoon oil
1/4- 1/2 cup lukewarm water (start with 1/4c and add until it's wet enough)
2 large potatoes, boiled and diced (peels can be left on or removed)
2 tablespoons oil
2 1/2 teaspoons cumin
1 red chili pepper, diced (seeds removed for less heat)
1 1/2 teaspoon ginger paste
1 1/2 teaspoon coriander
1/4 c lime juice
1 1/2 teaspoon salt
1/2-3/4 cup frozen peas
To make the dough
Mix the flour, oil, salt and water together to form a dough. Start with 1/4 c water and add to it, as needed.
Knead the dough for 3-5 minutes. Separate the dough into 8 small balls. Set aside and cover with damp cloth. Let the dough rest for 30 minutes.
For the filling
Dice and boil the potatoes (can be done in advance). Heat the oil over medium heat. Add the cumin, red chili, ginger paste, and coriander. Stir frequently for a minute. Add the green peas and let cook until the peas are tender. Add the potatoes and mix well. Allow to cook for 5 minutes. Add the lime juice and salt and remove from heat. Let filling cool to room temperature before proceeding.
Assembling the samosas
On a floured surface, roll a ball of dough into a thin circle. Cut the circle in half. Take one half of dough and form a cone shape (by folding the cut ends up). Seal the sides of the cone by pressing firmly along the seam. Fill the cone with the potato mixture then seal the top of the triangle. Set aside. Repeat this step with all 8 balls of dough.
Heat enough oil in a pot to completely submerse the samosas (deep frying). Add only a few at a time (depending on the size of your pot) and let fry. Let them cook until they are a nice, deep golden brown color. Move them to a paper towel lined plate. Repeat until all samosas are fried.
You can also prepare extra and fry them for a few minutes, allow to cool, then freeze for future snacks. Warning: I have tried to do this but each time my husband convinces me that we need them all right now. And he's right.