Ingredients:

For the Samosa Pastry:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup oil
• Water for kneading

For the Aloo Matar Filling:

• 4 medium potatoes, boiled and mashed
• 1 cup green peas, boiled
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder  
• 1/2 teaspoon red chili powder  
• 1/4 teaspoon garam masala
• 1/2 teaspoon chaat masala
• Salt to taste  
• Coriander leaves, chopped
• Oil for frying

Instructions

Preparing the Samosa Pastry:

Step 1: In a bowl, combine salt and flour.

Step 2: Add oil and rub it into the flour mixture until it looks like breadcrumbs.

Step 3: Water should be added gradually, and the dough kneaded until it becomes stiff.

Step 4: Leave the dough to rest for no less than thirty minutes.

Preparing the Aloo Matar Filling:

Step 1: In a pan, heat oil. Add cumin seeds, and let them splutter.  

Step 2: Add chopped onion and green chilies, and sauté until it turns golden brown.

Step 3: Add ginger, and sauté for some seconds.

Step 4: Add garam masala, coriander powder, salt, and red chili powder. Stir it well.

Step 5: Add green peas, and boiled potatoes and mix well.

Step 6: Add chopped coriander leaves, taste and adjust the seasoning.

Assembling and Frying the Samosas:

Step 1: Roll out the dough into thin sheets.

Step 2: Cut the dough into triangular shapes.

Fill one half of the triangle with the aloo matar mixture.

Fold the other half over to form a triangle, sealing the edges with water.

Heat oil in a deep fryer.

Fry the samosas until golden brown and crispy.

Drain on paper towels.