Instructions

• In a large bowl, whisk together 2 cups all purpose flour, 1 teaspoon thyme, and 1 teaspoon salt.
• Add ¼ cup ghee (clarified butter) to the flour mixture. Using your fingers, rub the ghee into the flour until the mixture is evenly combined and has a shaggy texture that will hold its shape when pressed.
• Add 8–12 tablespoons cold water, one tablespoon at a time, kneading as you add water until you have a fairly stiff dough that does not stick to your hands.
• Cover the dough and let it rest for 30 minutes.
• While the dough rests, prepare the potatoes: peel 1 lb russet potatoes and cut into 2-inch chunks. Place in a pot of salted water, bring to a boil, and cook until just fork-tender (not mushy). Drain well.
• Roughly chop or crumble the drained potatoes; do not mash. Set them aside.
• Make the filling: heat 1 tablespoon ghee in a medium pan over medium-high heat. Add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and ½ teaspoon fennel seeds and sauté until the seeds begin to sizzle and become fragrant, about 30–60 seconds.
• Add 1 tablespoon minced ginger, 1 green chili (diced), and 1 cup green peas. Sauté about 2 minutes, stirring, until the peas are heated through.
• Add the chopped potatoes, 1 teaspoon lemon juice, ½ teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon fennel powder, 1 tablespoon minced cilantro, and salt to taste. Mix gently to combine and sauté for another 1–2 minutes to blend flavors.
• Transfer the filling to a bowl and let it cool to near room temperature before assembling.
• Divide the rested dough into six equal portions and form each into a ball. Cover the balls and let them rest for about 10 minutes.
• Working with one ball at a time, roll each ball into a flat disk about 7 inches across. You may press or roll between two pieces of parchment paper to keep the surface smooth. Keep the other dough balls covered so they do not dry out.
• Cut each 7-inch round in half. Moisten the straight (flat) edge of one half with a little water, then fold and press the moistened edges together to form a cone with an open top.
• Fill each cone with about 2 tablespoons of the potato-pea filling, gently pack the filling down, then moisten the inside edge of the open side and press to seal the samosa. Repeat for the other half-rounds to make 12 samosas.
• Heat about 2 inches of oil for frying in a large, heavy-bottom pan over medium heat. Test the oil by inserting a wooden skewer or toothpick — it should sizzle and produce steady small bubbles.
• Fry the samosas in batches, leaving space between them so they do not touch. Fry until golden and crispy, turning as needed (about 1 minute per side as a guideline), adjusting heat so they brown evenly without developing dark brown spots.
• Remove fried samosas with a slotted spoon and drain on a paper towel-lined plate.
• Serve the samosas warm. (Yield: 12 samosas.)