In a large skillet over medium heat, add two tablespoons of oil, then add sliced onions and saute for 3-5 minutes or until lightly browned, then reduce the heat to medium-low.
Stir in the ginger paste, and garlic paste, and saute for 1 minute.
Then add the peas, potatoes, cayenne pepper, paprika, green chile, cumin, and salt and stir to combine.
Add coconut cream and cook for another minute, then set aside the filling and allow it cool.
MAKE THE SAMOSA DOUGH:
Prepare the dough by combining flour, salt, and dried thyme.
Add the water and vegetable oil.
Combine until a rough dough forms.
Knead for 4 minutes until the dough is firm and springy.
Cover the dough with a clean kitchen towel and allow it to rest for 10 minutes.
FILL SAMOSAS:
Divide the dough into eight equal parts.
Roll each dough into a ball, then flatten using a rolling pin.
Roll each into a 6-inch diameter circle.
Starting with 1 dough circle, brush the edges with water.
Place one tablespoon of filling into the far end of the circle.
Fold the two ends to form a triangle and seal with water.
Fold the end of the triangle and seal with water.
Brush the seam line with water to seal permanently and repeat with the remaining filling and dough.
FRY SAMOSAS:
In a cast-iron pan over medium-high heat, add the oil and bring it to 340 degrees F.
Gently add a few of the samosas, then reduce the heat to medium-low heat and fry until golden brown.
Repeat with some of the samosas by turning up the heat to 340 degrees, adding the samosas, reducing the flame, and cooking until golden brown.
Transfer the samosas to a paper towel-lined plate.
SERVE:
Serve with store-bought dipping sauces like mint-cilantro chutney, sweet chili sauce, or raita.
Notes
● When adding water to make the dough, only use as much as needed. Too much moisture will make air pockets in the crust and will prevent them from turning crispy.
● Don’t overcrowd when frying the samosas in the pan, add about 3 to 4 at a time because they will not cook evenly.
● You can shape the samosa and freeze them for up to 3 months until ready to fry.
● Fried samosas can be kept at room for about 24 hours, but best to store in an air-tight container in the fridge for up to 3 days. To reheat, warm them in a pan or in a preheated oven at 350 degree Fahrenheit for 5 minutes.