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1
Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs.
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2
Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons.
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3
Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
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4
While the dough is resting, make the filling.
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5
Peel the potatoes and cut into small dice.
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6
Heat 1/4 cup of ghee in a medium skillet and add the onion.
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7
Cook until the onion is lightly caramelized, about 6 minutes.
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8
Add the ginger, chile, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes.
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9
Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes.
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10
Add the peas and 3 tablespoons of the cilantro and set aside to cool completely.
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11
While the filling is cooking, make the yogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine.
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12
Set aside, refrigerated, until ready to serve the samosas.
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13
Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter.
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14
Cut each circle in half.
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15
Lightly moisten the straight edge of each half circle and press together to seal; you should now have a cone-shaped portion of dough.
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16
Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal.
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17
Repeat with the remaining portions of dough and filling.
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18
When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes.
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19
(Note: these will float to the surface of the oil long before they are ready to be removed; make certain to cook them until the pastry is crispy and golden brown.)
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20
Remove using a slotted spoon and transfer to a paper-lined plate to drain.
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21
Repeat until all samosas have been fried.
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22
Serve immediately, with the yogurt dipping sauce and your favorite chutney.
