Step 1

Roast the garlic: Preheat the oven to 400°F (200°C). Cut off the tops of the garlic heads and place them on a large piece of aluminum foil. Drizzle the garlic with olive oil and season with salt. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Add the packet to a sheet tray and place in the oven and roast until the garlic is caramelized, about 45 minutes. Remove from the oven and let sit for 15 minutes, until cool enough to handle.

Step 2

Make the dough: In a large bowl, mix the flour and salt. Add the melted ghee and mix until the mixture resembles breadcrumbs. Gradually add the cold water, kneading until a smooth, elastic dough forms, about 5 minutes. Wrap the dough tightly in plastic wrap and let sit for at least 30 minutes, until the dough bounces back when pressed.

Step 3

Make the potato filling: Add the potatoes to a large pot of salted water. Bring to a boil, then reduce and simmer until tender, about 10 minutes. Drain and let the potatoes sit in a colander for a few minutes until completely dry.

Step 4

Heat the ghee in a small nonstick skillet over medium heat. Add the ginger and jalapeño; cook until softened, about 2-3 minutes. Add the cumin seeds and cook until fragrant, stirring often, about 2 minutes. Add the coriander and garam masala; cook for 30 more seconds, then remove from the heat.

Step 5

Transfer cooked potatoes to a large mixing bowl and gently mash with a fork, leaving some large chunks for texture. Pour the hot ghee mixture over the potatoes. Add the roasted garlic, peas, cilantro, lemon juice and ½ teaspoon of kosher salt. Gently stir with a rubber spatula until evenly combined. Set aside to cool to room temperature.

Step 6

Make the chutney: Combine all ingredients in a blender or food processor. Blend until smooth, adding more water as needed to achieve desired consistency. Adjust seasoning with additional salt and lemon juice to taste. Refrigerate until ready to use.

Step 7

Prepare the dough: Divide the rested dough into 3 equal parts. On a floured surface, roll each ball into a 9-inch circle. Cut each circle into 2 equal halves, resulting in 6 semi-circles. Cover with plastic wrap while working.

Step 8

Shape the samosas: Take 1 semi-circle and position it with the straight edge facing you. Brush a little water along the straight edge. Bring the left end of the straight edge towards the center, then bring the right end over it, overlapping slightly to form a cone shape. Press gently to seal the edges, ensuring the cone shape is secure.

Step 9

Hold the cone in your hand and fill it with about ⅓ cup of the roasted garlic potato filling. Use a spoon to gently press the filling into the cone, making sure it is packed but not overfilled.

Step 10

Brush the open edge of the cone with water. Press the edges together, folding and pinching to ensure the filling is completely enclosed and the seam is tightly sealed. Place the sealed samosa on a plate and cover it with a damp cloth to prevent drying out.

Step 11

Repeat the shaping, filling, and sealing process with the remaining dough and filling until all the samosas are formed.

Step 12

Fry the samosas: Heat the canola oil in a large pot to 350°F (175°C).

Step 13

Carefully place the samosas into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry the samosas until golden brown and crispy, about 3-4 minutes per side.

Step 14

Use a slotted spoon to remove the samosas from the oil and drain them on paper towels to remove any excess oil. Repeat with the remaining samosas.

Step 15

Serve the hot samosas with green chutney on the side for dipping.

Step 16

Enjoy!