Check off each step as you cook.

1. 01Make the dough.Mix flour, dough salt, and optional ajwain. Rub in the dough oil until the flour holds together briefly when squeezed. Add measured water gradually and knead for 3–4 minutes into a firm, smooth dough, adding a little more water if necessary. Cover and rest for 30 minutes.
2. 02Boil the potatoes.Cover potato chunks with cold water, bring to a boil, and simmer for 12–15 minutes until tender. Drain well and roughly break into small pieces.
3. 03Cook and cool the filling.Heat filling oil in a skillet. Sizzle cumin briefly, then ginger and optional chili for 30 seconds. Add peas and cook for 3 minutes. Fold in potatoes, coriander, garam masala, turmeric, amchur, filling salt, and cilantro. Cook for 3–4 minutes, then spread on a plate to cool.
4. 04Shape cones.Divide dough into roughly 65–70 g portions. Roll each into a thin oval about 7 inches long, then cut across the middle. Moisten the straight edge, bring its corners together to form a cone, and press the seam closed. Fill generously without stretching, leaving room at the top. Moisten and firmly pinch the opening shut.
5. 05Fry patiently.Heat a 2-inch depth of oil in a heavy pot to 300°F / 150°C, keeping the pot less than half full. Lower in a few samosas. Fry for 12–15 minutes, turning occasionally and gradually allowing the oil to reach about 325°F / 165°C, until crisp and golden. Drain on a rack. Return oil to the starting temperature for the next batch.
6. 06Serve warm.Let the filling cool for a few minutes before eating. Serve on their own or with a separately prepared chutney.

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