Directions

1. To make the dough – in a medium bowl, whisk together the flour and salt.  Add the butter, toss to coat in flour, and work into to make a bread crumb like consistency.  Add cold water in small quantities to make a stiff dough. When the dough comes together, rest in the refrigerator for 20 minutes.
2. Boil potatoes until done, or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
3. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and fennel seeds. Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and asafoetida. Cook for 1 minute.
4. Add the potatoes and mash until soft.  Then add green peas to the pan. Mix together.
5. Add the coriander, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down.
6. Back to the dough – divide the dough into 8 equal pieces and roll into a ball (about 2 ounces each). For each ball – Roll the dough balls out on a floured surface to ¼” thick in 6 inch slightly elongated rounds.  Cut each round of dough in half. Brush the cut side with a bit of water and seal the cut side together to make a cone shape.  Fill the cone ¾ of the way full with filling mixture. Moisten the edges of the rounded side and pinch into the cone to full seal.  Place on a lined baking tray and cover with a damp cloth. Repeat with remaining dough balls.
7. Heat oil to 375 degrees.  Fry the samosas in batches – (between each batch make sure the oil comes back up to temperature) until crispy. Remove onto a paper towel lined plate and season immediately with salt.
8. To bake: Preheat oven to 425 degrees and cook for 15 minutes or until brown.  If you would like a shiny finish, brush with egg wash before baking.