Samosa

Begin by making the dough with all-purpose flour, salt, and oil, gradually adding water until it forms a firm texture. Let the dough rest under a damp cloth for 30 minutes. For the filling, mash boiled potatoes and sauté them with cumin seeds, onions, ginger, garam masala, turmeric, red chili powder, salt, and boiled peas. Allow the filling to cool. Roll the dough into ovals and cut each in half. Form cones with each piece, fill with the potato mixture, and seal the edges with water. Deep fry the samosas in hot oil over medium heat until golden brown and crisp. Serve hot with chutney.