Vegetarian Samosas

1 cup flour
1/4 teaspoon salt
1 tablespoon vegetable oil
1/3 cup warm water

1 pound potatoes, peeled and cubed
6 scallions, chopped
2 green chilies, seeded and minced
1/4 cup fresh cilantro, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
salt
deep fryer

1. Combine flour and salt in a bowl with a fork, then work in oil until fully incorporated like fine crumbs.
2. Gradually add the warm water and blend with a fork until the dough just comes together. You may need more or less water.
3. Transfer the dough to a floured surface and knead until smooth and elastic. Set aside to rest while preparing the filling.
4. Place potatoes in a large pot of water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender.
5. Drain potatoes and allow to cool to the touch. Mash potatoes with scallions, chilies, cilantro, cumin and cayenne. Season with salt to taste.
6. Divide the dough into 6 equal portions and roll into balls. Roll out one ball on a floured surface to make a flat 6" circle.
7. Cut the circle in half and place one half in front of you. Fold one edge of the cut to the middle of the circle, then fold the other corner over to make a triangular shape. Gently press to seal the edges, leaving the rounded side open.
8. Spoon about 2 tablespoons of the potato mixture into the opening of the triangle. Seal the rounded edge and repeat with remaining dough and filling.
9. Heat deep fryer to 350 degrees. Fry samosas in small batches until golden brown, flipping once, about 1 minute per side.

Makes 6 servings