1TablespoonDiced Green Chili, Deseeded Serrano or Jalapeno for mild, Thai Green Chili for spicy
1teaspoonSalt or to taste
½teaspoonKashmiri Red Chili powder, 1 teaspoon for moderately spicy
¼teaspoonGaram Masala, ½ teaspoon for moderately spicy
2cupsOil for frying
2 TablespoonsPlain flour
Throughly wash potatoes. In a large pot, pour enough water to cover potatoes by 1-2 inches. Add 1 tablespoon salt and bring it to a boil on high heat.
Reduce the heat to medium and simmer until potatoes are tender with the tip of a knife. It takes about 10-15 minutes. Drain the water and cool down the potatoes.
Peel and slighlty mash the potatoes in a large prep bowl. Now add green peas, cilantro, green chili, red chili powder, coriander powder, chaat masala, garam masala, and salt to taste. Mix it well using your hand.
Heat oil in a large skillet on medium heat. Add cumin seeds. Once the seeds start to change color or pop, add the Potato mixture. Cook for 2 minutes while mixing gently.
Heat water and flour in a small saucepan while whisking continuously until thick. Set it aside to cool.
Cut the round uncooked tortillas in halves.
Apply the flour sealer with a brush or finger on straight edge side of the half tortilla and fold it into a cone-like shape.
Fill in the stuffing ¾ of the cone and seal it from the top. Apply sealer as needed. Repeat the step for the rest of the Samosa.
Heat oil on medium heat. Dip the tip of a wooden spatula into the oil. If bubbles form around the tip then the oil is ready to fry. Reduce the heat down to low-medium.
Fry 4 samosas at a time until golden and crispy on both sides. Repeat for the rest of the samosas. Add more oil if needed.
Serve them with Green Cilantro Chutney and a large cup of Chai. Enjoy!
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