Peppery robust Premium Extra Virgin Olive Oil is perfect for the spicy flavours of these vegetarian samosas, allowing the fresh herbaceous notes to shine through.
Combine dry ingredients for the dough in a large bowl or bowl of a food processor. Add water and olive oil and mix or pulse until a rough dough begins to form. Add more water as necessary. Knead the dough on a lightly floured surface until it becomes smooth and pliant. Allow dough to rest, covered, for about 30 minutes while the filling is prepared.
Heat olive oil over medium heat in a large heavy skillet or sauté pan. Add chile, ginger, onions and garlic. Sauté until onion is translucent, about three minutes. Add spices and cook for another minute or so until fragrant. Add potatoes and gently crush them with the back of a spoon to a desired lumpy consistency. Add peas and lime juice, cook for another minute. Season to taste with salt and pepper.
Place all chutney ingredients in the bowl of a food processor or blender jar. Pulse until finely puréed. Adjust seasoning.
Roll dough in to a large round of 1/8" thickness. Cut into 3" rounds. Spoon 2 tablespoons of filling in to the center of each round, folding in half to form a half-moon. Seal inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork.
In a large heavy pot, preheat oil for deep frying to 350ºF. Drop the samosas in, just a few at a time, being careful not to overcrowd the pan and drop the temperature. Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side.
Serve warm with cilantro chutney.