Samosa

Rub flour with ghee, salt, and enough water to make a firm dough; rest it while preparing the filling.

Toast cumin seeds, then cook onion, potatoes, peas, coriander, garam masala, salt, and cilantro until fragrant and cohesive.

Roll the dough into thin rounds, cut and shape them into cones, and fill each cone with the potato mixture.

Seal the edges with water and fry the samosas over medium heat until crisp, blistered, and golden.

Drain well and serve hot with tamarind and mint chutneys.