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1
First put the potatoes on to boil until tender, then drain and cool.
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2
While the potatoes are cooking, make the pastry by mixing the flour and salt in a bowl.
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3
Pour in the butter or ghee and rub together wtih the flour until it becomes slightly flaky.
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4
Pour 3/4 cup water over the flour and pull the dough together with your hands.
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5
You can add up to 4 tbsp more water, one spoonful at a time, until everything comes together in a bowl.
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6
From here you can knead the dough by hand for about 10 minutes or throw it in a mixer with a dough attachment, going until the dough is smooth and elastic.
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7
When the dough is done, place it in a bowl, rub with oil and cover until you are ready to fill the samosas.
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8
Next, start making the filling by cutting your cooked potatoes into cubes.
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9
Heat the oil in a frying pan and throw in the mustard seeds.
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10
Cook until they start to crackle and burst and when that happens immediately add your chopped onion and ginger.
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11
Cook for a few minutes until the onion softens and then add the fennel, cumin, turmeric, potatoes, peas, salt and water.
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12
Stir well and then reduce the heat to low and let cook for about 5 minutes.
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13
Sprinkle over the garam masala and hot pepper and stir again.
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14
Taste for seasoning and then take off the heat.
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15
Now it is time to start filling your samosas.
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16
Grab a piece of dough by pinching off a piece and rolling it thinly and into a circle.
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17
You can make the samosas any size you like.
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18
With a knife, cut the circle in half, moisten the straight edge with a finger dipped in water and then shape it into a cone, pressing the straight edges together to form a seal.
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19
You should now have a little ice cream cone shaped piece of dough which you can spoon filling into.
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20
Fill and then moisten the top edges and press closed.
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21
Set on a plate and cover with foil or plastic wrap until you are ready to cook (up to 2-3 hours later).
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22
To deep fry the samosas, pour 3 cups of vegetable oil into a 12 inch wok and heat until a piece of dough thrown into the oil bubbles.
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23
If you have a deep fryer, you want a temperature around 375u00b0F.
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24
Brown on both sides and drain on paper towel.
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25
Finally, you can enjoy a samosa!
