Directions

1. Make the dough: Mix together the flour, oil and salt with your hands until it is coarse. Add water a little at a time, kneading until a firm dough forms (I used just over ½ cup water). I’m sure this can be done in a food processor or stand mixer with dough hook attachment, but it comes together by hand in just minutes. Knead for a few more minutes then allow to rest, covered, for at least 20 minutes (can also wrap in plastic wrap and refrigerate overnight).
2. Make the filling: In a sauté pan heat the oil over medium heat and add the cumin, mustard seeds, coriander, curry powder, and garlic. Toast, stirring often, 1 minute until the mustard seeds just start to pop. Add the onion and ginger and stir to coat. Cook until the onions are just tender. Add the potatoes and cook, stirring, 1 minute. Season with salt and pepper. Pour in the water, stir, and simmer until absorbed, about 2 minutes. Remove from the heat. Using the back of a wooden spoon, lightly mash the potatoes; you want them to still be chunky. Gently fold in the peas. Allow to cool.
3. Divide the dough into 12 balls. Using the palm of your hand, flatten a ball. Roll it out into a 5- to 6-inch circle. Cut in half to form a semi-circle. Roll into a cone shape, overlapping about ¼-inch of dough, and press to seal. Hold the cone gently in your hand and spoon in 1 tablespoon of filling. Press the top opening together and pinch to seal (you can press with a fork for extra sealing). Set aside on a parchment or Silpat-lined baking sheet and continue until the dough and/or filling is used up. (Note: I had extra filling, which my husband happily ate with a spoon and covered in sriacha sauce, but you could also make extra dough).
4. Heat about 1-inch vegetable or other high-temp oil in a heavy-bottomed pan until it is about 350F, very hot but not smoking (or, if you have a deep fryer, go nuts). Add the samosas one at a time; work in batches so as not to crowd the pan. Transfer to a paper towel-lined plate and keep warm in a 200F oven if desired. (Note: samosas can be baked in a 425F oven for 15 minutes for a healthier version; I tried both and preferred fried.) Serve with loquat-onion chutney (recipe below).
5. Note: samosas can be frozen. Allow to cool slightly then place on a parchment-lined baking tray and freeze. Once frozen, transfer to an air-tight container or freezer bags. To reheat, take straight from the freezer and bake at 350F for 15 minutes, or until warmed through.
6. Loquat-Onion Chutney (makes 1¼ cups)
7. Heat the oil in a small pot and add the cumin, mustard seeds, and curry powder. Toast, stirring often, 1 minute, or until the mustard seeds start to pop. Add the onion and sauté until tender. Add the loquats and bring to a simmer. Stir in the vinegar, sugar, chili, and salt and simmer, uncovered, about 30 minutes, or until liquid is mostly absorbed and mixture is syrupy. Allow to cool and refrigerate until ready to use.