Indian Crispy Triangle Samosa Recipe - 2

Steps: 1. Mix all-purpose flour, salt, and caraway seeds in a bowl. Pour in vegetable oil and rub the flour with your hands until it resembles breadcrumbs (this step ensures a crispy crust). Gradually add a little warm water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes. 2. Heat oil in a pan, add cumin seeds and sauté until fragrant. Then, add ginger paste and chili flakes and stir-fry until aromatic. Turn the heat to low, add turmeric powder, coriander powder, chili powder, and garam masala, and stir well. Add the mashed potato chunks and green peas, stir-fry evenly, allowing the potatoes to fully absorb the spices. Before removing from heat, mix in salt, lemon juice, and fresh chopped cilantro. Let it cool. 3. Divide the rested dough into 5 portions and roll each into a ball. Roll out the dough into an oval thin sheet, cut it in half in the middle, creating two semi-circles. Apply a little water to the cut edge of a semi-circle, fold the two ends together, and pinch to form a cone shape. Fill with an appropriate amount of the cooled potato filling (about 80% full). Apply water to the inner edge, then pinch the sealed edge firmly (you can create a small pleat to help the samosa stand upright). 4. Heat oil in a pan, maintaining a low temperature (around 150°C). When you drop the samosas in, there should only be small bubbles around them. Fry over medium-low heat for 15-20 minutes, flipping occasionally. Once the exterior is golden brown and crispy, remove and drain the oil.