Vegetable Samosas With Potatoes And Peas - cooking recipe

Ingredients

1 1/2 pounds russet potatoes, peeled and diced
1/2 cup frozen peas
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Dough:
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon vegetable oil
6 tablespoons ice water, or more if needed
Filling:
1/4 cup butter
1 tablespoon olive oil, or as needed
1/2 cup chopped yellow onion
4 teaspoons ginger-garlic paste
1 squeeze lemon juice
1 cup vegetable oil for frying, or as needed

Preparation

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.