1. 5 cups of flour
2. 8 tbsp. unsalted butter, cubed and chilled
3. Kosher salt, to taste
4. 1⁄2 cup ice-cold water
5. 1 lb. russet potatoes, peeled and roughly chopped
6. 4 carrots, roughly chopped
7. 3 tablespoon of canola oil
8. 1 teaspoon of cumin seeds
9. 1 small yellow onion, minced
10. 1⁄2 cup frozen peas, defrosted
11. 1⁄2 cup minced cilantro
12. 1⁄2cup minced mint
13. 1⁄2 teaspoon garam masala
14. 2 small green Thai chiles or 1 serrano, minced
15. 1 (1") piece of ginger, peeled and minced
16. Tamarind and coconut-cilantro chutneys, for serving (optional)
1. Make the dough - Pulse flour, butter, and salt in a food processor into pea-size crumbles.
2. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.
3. Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash.
4. Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 1–2 minutes.
5. Add onion and ginger; cook until golden, 4–6 minutes.
6. Allow it to cool; stir into potato mixture with peas, cilantro, mint, garam masala, chiles, and salt.
7. Form and fry samosas: Working with 1 ball at a time
8. roll dough into a 6" round; cut in half. Gather straight edges of 1 half-round together, overlapping by 1⁄4" to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone.
9. Moisten edges of cone with water; pinch to seal. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with chutneys if you like.