Punjabi Samosa

Both the filling and the dough can be made ahead of time. Before assembling, prepare the potatoes by boiling them and letting them cool for comfortable handling.

For the Dough

1. Mix flour, carom seeds, salt, and oil in a mixing bowl until a rough crumble texture forms and the oil and flour are well combined and roughly holds its shape when pressed.
2. Add water a tablespoon or two at a time until a firm dough is formed.  Careful not to over hydrate the dough and making it too soft.
3. Cover and let rest for 30 mins while preparing the filling.

For the Filling

1. Peel all of the potatoes and drop them into a pot of salted water fill enough to cover the potatoes.
2. Bring the pot to a boil and let the potatoes simmer for roughly 20 minutes or until tender with a fork or knife comes out cleanly when inserted into the widest potatoes.
3. Drain the potatoes and let cool until their easy to handle.
4. In a small frying pan, add 21 grams of neutral cooking oil and cumin seeds.  Toast for roughly 30 to 60 seconds until the seeds being releasing their aroma. Add the ginger, serrano chilies, and hing and cook in the oil for another 30 seconds.
5. Remove from heat and add in the fenugreek turmeric, and cilantro, and allow to cool.
6. In a large mixing bowl, add the cooled potatoes and crush them with your hands until they resemble very rough mashed potatoes, leaving chunks up to 1/2 inch for texture. Add the peas, spiced oil, lemon juice and salt and continue to mix and fold the mixture until well combined.

Forming the Samosa

1. Start by heating the dutch oven or large pot with enough oil to deep fry the samosa. 12-16 cm or 4-5 inches of oil until about 375F (190C).
2. Next, divide the dough into 6-8 portions depending on desired size.
3. Working 1 section at a time, roll out a section of dough until about 1 1/2 mm thick and forms a disc shape about 16-18 cm or roughly 6-7 inches wide. The dough should be thinner than pie crust, but not so thin they can't be handled.
4. Once in a round disc shape, cut the dough in half with a straight edge.  With half of the disc dough, form both pointed edges together and press the straight sides together to form a neatly shaped cone.
5. Fill the cone with the filling the way you would a piping bag.  Leave enough room at the top to seal the filling in by pinching the dough closed and folding it over, or simply crimp the edges with a fork.
6. Set aside and continue the process with the remining dough.
7. Once the samosas are formed, and the oil is at temperature, carefully drop 2-3 samosa into the oil and cook until golden brown. Be sure to push and turn the somas around as they will begin to float and you'll want to make sure the dough is well cooked on all sides.
8. Once they have reached golden brown, remove them from the oil and drain on a baking sheet lined with a cooling rack.
9. Sprinkle with kosher salt while they are fresh out of the fryer for extra flavor and serve immediately with your favorite chutney or simply eat plain.