Crispy Veggie Samosas with Spicy Potato Filling

Preheat the pan by warming the oil over a moderate heat level. Introduce the onion into the sizzling pan and allow it to cook for 1 minute, stirring occasionally. Next, add the garlic, curry powder, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon to the pan. Continue cooking until the mixture is fragrant, adding an additional 1 to 2 minutes to the initial minute.

Add the potatoes and mixed vegetables to the pan, stirring constantly as they cook for 3 minutes.

Introduce the broth into the potato mixture and reduce the heat to a lower level, allowing it to simmer. Continue cooking until the potatoes are tender and most of the broth has been absorbed, taking 12 to 15 minutes.

Prepare a medium-sized bowl with flour and create a well in the center. Gradually add salt, oil, and water to the bowl in that order, mixing until a stiff dough forms. Shape the dough into a ball and wrap it with plastic wrap. Allow the dough to rest for 30 minutes.

Divide the dough into 8 portions and shape each portion into a 10-inch circle. Cut each circle in half, moistening the edges with water, and shape each half into a cone around your finger. Fill each cone with 1 to 2 tablespoons of the vegetable mixture, pinching the edges shut.

Heat oil in a large saucepan or deep-fryer to a suitable temperature for frying. Fry the samosas in batches until they are lightly browned, taking 2 to 3 minutes per batch. Serve the samosas hot.