Ingredients: For the Samosa Dough:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1/4 cup cold water

For the Samosa Filling:

• 2 medium potatoes, boiled, peeled, and diced
• 1/2 cup frozen peas, thawed
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt, or to taste
• 2 tablespoons chopped cilantro (optional)
• Oil for deep frying

Instructions:

For the Samosa Dough:

1. In a mixing bowl, combine the all-purpose flour, salt, and oil. Mix well until the mixture resembles breadcrumbs.
2. Gradually add the cold water, little by little, and knead the dough until it comes together into a smooth and firm ball. You may not need to use all the water, so add it gradually to avoid making the dough too sticky.
3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

For the Samosa Filling:

1. In a pan, heat the oil over medium heat. Add the cumin seeds and let them splutter.
2. Add the thawed peas to the pan and sauté for 2-3 minutes.
3. Add the boiled and diced potatoes to the pan. Stir in the turmeric, red chili powder, garam masala, and salt. Mix well and cook for another 2-3 minutes, stirring occasionally. Remove from heat.
4. Stir in the chopped cilantro (if using) and let the filling cool to room temperature.

To Assemble and Fry the Samosas:

1. After the dough has rested, knead it briefly to make it smooth again. Divide the dough into 4-5 equal-sized balls.
2. Roll out each ball into a thin oval shape, about 6-7 inches in length.
3. Cut the oval-shaped dough in half, creating two semi-circles.
4. Take one semi-circle of dough and fold it into a cone shape, overlapping the edges slightly and sealing the edges with a little water.
5. Hold the cone in one hand and fill it with a spoonful of the cooled potato-pea filling.
6. Apply a little water on the top edges of the cone to seal it completely, forming a triangle-shaped samosa. Press the edges firmly to ensure that they are sealed well.
7. Repeat the process with the remaining dough and filling to make all the samosas.
8. Heat oil for deep frying in a deep pan or wok over medium heat.
9. Once the oil is hot, carefully slide in the samosas, a few at a time, and fry them until golden brown and crispy on both sides, turning them occasionally to ensure even cooking.
10. Remove the fried samosas using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
11. Serve hot with mint chutney, tamarind chutney, or ketchup, and enjoy the delicious homemade samosas!

You can also bake the samosas in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping them halfway through, for a healthier alternative to deep frying. Just brush them with oil before baking to give them a crispy texture.