Step 1

Boil the potatoes. Add the potatoes to a saucepan and cover with water. Bring to a boil and let simmer for 25-35 minutes or until fork-tender. Be aware that cooking time will depend on the variety and size of your potatoes.

Step 2

Let them cool. Let the potatoes cool down for 30-45 minutes. In the meantime, prepare the dough for the wrappers.

Step 3

Add everything to a bowl. Add the flour, water, oil, salt, and cumin seeds to a mixing bowl.

Step 4

Knead until it forms a dough. Using your hands, knead the dough for about 3 minutes or until it is smooth and uniform. The dough should not be sticky or dry. If the dough is too dry, add an extra teaspoon of water and knead again.

Step 5

Let it rest. Wrap the dough in plastic wrap and let it rest for about 2 hours.

Step 6

Peel and dice the potatoes. Once the potatoes are cool to the touch, peel them and dice them into 1/2-inch cubes.

Step 7

Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the shallots, garlic, and ginger, and sauté for about 3 minutes.

Step 8

Add the potatoes. Add the diced potatoes, green peas, spices, and salt, and sauté for another 3-5 minutes. Stir to coat the potatoes with the spices and aromatics. Remove from heat and set aside.

Step 9

Divide the dough. After the resting time, divide the dough into 6 equal balls. Flatten a ball of dough into a disc of about 1/8-inch (3mm) thickness using a rolling pin.

Step 10

Halve the dough. Slice the disc in half to create two half-moon shapes.

Step 11

Prepare the slurry. In a small bowl, dissolve the cornstarch with the water. Dip your finger in the slurry and brush the edges of the dough.

Step 12

Make a “cone”. Fold the half-moon disc into a cone by joining the straight edges together. Press well to seal.

Step 13

Fill it. Fill the cone with about one tablespoon of the potato filling and pack it tightly. Do not overfill it, and leave about 1/2 inch (1cm) to seal the samosa.

Step 14

Close the samosa. Finally, pinch the edges together to enclose the filling in the wrapper. Transfer the samosa to a plate or baking sheet lined with parchment paper and repeat with the remaining dough and filling.

Step 15

Heat the oil. To prevent many bubbles from forming on the crust, you must start frying at a lower temperature and slowly increase it. Start by heating the oil at a temperature of about 194°F (90°C). Next, add the samosa (I usually fry 4-5 at a time).

Step 16

Fry the samosas. Fry the samosa at this temperature for 3-4 minutes. Next, turn up the heat until it reaches 356°F (180°C) and fry for another 7-10 minutes or until the samosas are golden brown. Be aware those temperatures do not have to be perfectly exact. Transfer the fried samosas to a plate lined with kitchen paper towels to remove the excess oil.

Step 17

Repeat. To fry the remaining samosas, turn off the heat and wait until the oil goes down to 194°F (90°C). Repeat the process.

Step 18

You can store fried samosas in the refrigerator for up to 4 days.