Step 1

Mix salt and all-purpose flour in a bowl. Add oil and work it into the flour until the mixture is crumbly. Add water gradually and knead until firm dough is formed. Set aside, covered, for 30 minutes.

Step 2

Heat a pan with oil and add cumin seeds. Add green chilies, peas, and mashed potatoes when the cumin seeds start to crackle. Mix garam masala, red chili powder, coriander powder, and turmeric and cook for 2 minutes. Sprinkle cilantro on top. Let it cool.

Step 3

Roll out the dough balls into thin oval shapes. Cut in half, form a cone, and press edges with water. Fill the cooked potato mixture into each cone and seal edges by pressing them.

Step 4

Heat oil in a deep pan. Fry samosas in batches on low-medium heat until crispy and golden brown. Drain on paper towels.

Step 5

Serve these crispy Indian samosas with Jhakash Tikka Sauce for a twist. The hot, creamy tikka sauce brings the bold flavors to new dimensions, making it a great sauce for samosas.