Potato-filled Samosas

Peel the potatoes and dice them into ½-inch cubes.

Place the diced potatoes in a pot of water to cover and turn the heat to high.

Boil the potatoes until soft, 5 to 10 minutes.

Drain the potatoes.

Place the flour and 1 tsp salt in the food processor and pulse for a couple of seconds to blend.

Cut half the butter into bits, add it to the flour, and turn on the machine; let it run until the butter and flour are combined.

Add the yogurt, sour cream, or buttermilk and pulse a few times.

With the machine running, add ice water 1 tsp at a time through the feed tube.

Stop adding water when the dough forms a ball.

Knead the dough for 1 minute by hand, then cover with plastic wrap or a damp towel and set aside.

Place the remaining butter in a large skillet, preferably non‑stick, and turn the heat to medium.

Add the onion and the chile or cayenne and cook, stirring until the onion softens, about 5 minutes.

Add the garlic, ginger, and curry powder.

Add salt and pepper and cook, stirring, for about 2 minutes.

Add the potatoes and peas (drain them if they've been sitting in water), raise the heat a little, and cook, stirring frequently, until the potatoes begin to brown, about 10 minutes.

Taste and adjust seasoning if necessary; the mixture should be spicy but not fiery.

Cool while you roll out the dough.

Knead the dough for a few seconds, sprinkling it with a little flour if necessary.

Break off a small piece of dough and roll it out on a lightly floured surface until it is a circle at least 3 inches in diameter.

Make 5 or 6 circles, then fill them: place about 1 tsp of filling in the center.

Fold over the dough and seal with a few drops of water.

Keep covered with a damp towel.

Repeat until all the dough and filling are used up.

When about halfway through making the samosas, put enough oil in a large, deep saucepan to reach a depth of at least 2 inches.

Turn the heat to medium‑high; the oil should be about 375°F when you start cooking.

Fry the samosas a few at a time, turning if necessary, until they are golden brown.

Drain the fried samosas on paper towels or paper bags.

Serve immediately, or keep warm in a low oven, or serve at room temperature within an hour or so.