Smashing Samosas

Ingredients

3 medium potatoes
1/2 cup garden peas
1 cup shredded cabbage
3 tsp. vegetable oil and more for deep frying
1 cup chopped onion
1 1/2 tsp. ginger paste
1/2 cup coriander leaves (dhaniya)
1/4 cup mint leaves
2 Tbsp. chopped green chillis
1 1/2 cups refined wheat flour
Salt, to taste

Directions

Boil the potatoes, peel and slightly mash. Boil the peas and cabbage and set aside.
In a non-stick pan, heat oil and add chopped onions. Fry until light brown.
Add ginger paste, coriander, mint and green chilli and fry for 1 minute.
Add salt and the boiled peas, cabbage and mashed potatoes and stir well.
Cook for another minute, remove from heat and set aside.
Mix flour and salt.
Add the oil to the flour-and-salt mixture and mix well.
Add a few tablespoons of water at a time to the mixture and make a dough.
The consistency of the dough should be similar to that of a chapatti.
Divide the dough into walnut-sized balls and flatten each ball to form a circle.
The size of each circle should be roughly 6 inches in diameter.
Cut each circle into two (half-circles).
Moisten the edges of each half-circle.
Place a sufficient amount of stuffing in the middle of the half-circle and fold the corners in so that the end result looks like a stuffed triangle. Pinch the edges lightly—they should seal easily because they are wet.
In a wide pan, heat the oil over medium-low heat.
When the oil is hot, deep-fry the stuffed samosas until they become pale brown in color.
Remove from the pan and set aside.
After frying all the samosas to a pale brown color, re-fry them over medium heat, this time to a deep brown color.