Indian-style samsa with potatoes

Ingredients:

Dough:

• 3/4 tsp salt
• 2 and 1/4 cups self-rising wheat flour (flour mixed with baking powder)
• 6 tbsp (85 g) butter, cut into small pieces
• 9 tablespoons of water

Filling:

• 700 g peeled and diced potatoes
• 1 cup fresh or frozen mixed green peas, corn, and carrots
• 2 tablespoons of vegetable oil
• 1 medium onion, chopped
• 1 teaspoon finely chopped garlic
• 1.5 tsp finely chopped fresh ginger
• 1/2 habanero chili pepper, crushed
• 1/2 tsp spice mix "Garam masala»
• 1/2 teaspoon turmeric
• 1 teaspoon red chili powder
• 1.5 tsp salt
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh cilantro leaves
• Vegetable oil for frying

Preparation:

1. To prepare the doughIn a medium bowl or food processor, combine the salt and flour. Using a pastry cutter, cut in the butter until it forms crumbs. Add water, a few tablespoons at a time, until the dough forms a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes. You can make the dough ahead of time and store it in the refrigerator.
2. To prepare the fillingBoil the potatoes until soft. Drain the water.
   
   If using fresh carrots, chop them and boil them in a small saucepan with water. Add the corn and peas until they are lightly cooked. Let cool.
   
   Heat oil in a frying pan and fry the onion until golden brown. Add the garlic, ginger, and chili pepper and cook for 2 minutes. Add the garam masala, turmeric, chili powder, and salt and cook for another 2 minutes.
   
   In a bowl, combine the mashed potatoes, onion and spice mixture, carrots, peas, corn, lemon juice, and cilantro. Mix well.
3. To assemble samsaDivide the dough into 9 equal-sized balls. On a floured surface, roll each ball into a 13 cm diameter circle. Cut each circle in half.
   
   Brush the straight side with a little water, fold it in half, and align the two straight sides so they meet to form a cone. Pinch the edges to create a secure seam. Fill each cone with about a heaping tablespoon of filling, leaving the top edge clean. Wet the top inside edge of the cone around the perimeter and pinch to create a secure seam. Place the patty on a tray until ready to fry. Repeat with the remaining dough and filling.
   
   Heat about 8 cm of vegetable oil in a deep frying pan. Fry a few patties at a time, being careful not to overcrowd the pan. When the first side is golden brown, flip the samsa over and fry the other side. Place on a paper towel to absorb excess oil. Serve with Tomato chutney sauce.