Samsa with vegetables

Ingredients:

• 3 medium-sized baking potatoes (boil until soft, drain and let cool)
• 1 cup frozen green peas (defrosted)
• Vegetable oil for frying
• 2 cups premium wheat flour
• 1.5 tsp salt
• 1 teaspoon Garam masala spice mix
• Cold water as needed, usually about 10 tbsp.
• 1 cup chopped onion
• 1 tbsp. chopped fresh ginger
• 1 finely chopped hot green chili pepper
• 1 teaspoon ground coriander
• 1/4 cup ghee, or ghee, or vegetable oil for the dough
  1/4 cup ghee, or clarified butter, or vegetable oil for frying
• 1 teaspoon cumin seeds
• 1/4 tsp ground black pepper
• 1/4 cup chopped cilantro leaves
• 1 cup natural yogurt
• 1 tbsp chopped fresh mint leaves
• 1 tbsp chopped green onions
• 1 tbsp lemon juice
• Chutney for filing

Preparation:

1. Make a dough by mixing flour and 1/4 teaspoon salt, then rub 1/4 cup ghee into the flour until coarse crumbs form. Add water, 1 tablespoon at a time, until the dough begins to form a ball, about 10 tablespoons total. Knead the dough lightly, then form it into a disk, wrap it in plastic wrap, and refrigerate for at least an hour.
2. While the dough is resting, prepare the filling. Peel the potatoes and cut into small cubes. Heat 1/4 cup ghee in a medium skillet and add the onion. Saute until the onion is lightly caramelized, about 6 minutes.
   
   Add ginger, chili pepper, coriander, spice mix Garam masala, cumin seeds, and cook until the spices are fragrant, about 2 minutes. Add the potatoes, the remaining teaspoon of salt, and 1/8 teaspoon of pepper. Cook, stirring, until well combined, about 6 minutes.
   
   Add green peas and 3 tablespoons cilantro, let cool completely.
3. While the filling is cooking, make the yogurt dip by combining the yogurt, the remaining tablespoon of cilantro, mint, green onion, lemon juice, the remaining 1/4 teaspoon of salt, and the remaining 1/8 teaspoon of pepper. Stir to combine. Refrigerate until ready to serve.
4. Divide the samsa dough into 10 pieces and roll each piece into a circle approximately 13 cm in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and pinch to create a seam: you should have a cone-shaped dough.
   
   Carefully spoon about 2 tablespoons of filling into the dough cone, then moisten the remaining edges with a little water and pinch to seal. Repeat with the remaining dough and filling.
5. To make the samsa, heat a large pot with at least 2 inches of oil to 350°F (171°C). Fry the samsa, a few at a time, stirring until evenly browned, for about 4 minutes. (Tip: They will float on the surface of the oil long before they're done; check for crispy, golden brown batter.)
   
   Remove with a slotted spoon and transfer to a paper towel-lined plate to absorb excess oil. Fry the remaining samosas. Serve immediately with yogurt dipping sauce and your favorite chutney.