Instructions

for the dough

Pulse flour and salt together in food processor until combined, about 4 pulses. Drizzle yogurt and oil over flour mixture and process until mixture resembles coarse cornmeal, about 5 seconds. With machine running, slowly add 4 tablespoons of water through feed tube until dough forms a ball. If dough doesn’t come together, add remaining 2 tablespoons water, 1 tablespoon at a time, with processor running, until a dough ball forms. Dough should feel very soft and malleable.
Transfer dough to floured work surface and knead by hand until it firms slightly, about 2 minutes. Wrap dough in plastic wrap and let rest for at least 20 minutes, or refrigerate for up to 1 day.

for the filling

Meanwhile, combine coriander, cumin, cinnamon, nutmeg, cloves, and cayenne in small bowl and set aside. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add beef and cook, breaking up meat with wooden spoon, until meat is no longer pink and all liquid has cooked off, about 7 minutes. Drain meat in fine-mesh strainer set over bowl to reserve drippings.
Return 2 tablespoons of reserved drippings to skillet, add spices, and sauté over medium-high heat until fragrant, about 10 seconds. Stir in onion and salt and cook until softened, 5 to 7 minutes. Stir in garlic, ginger, and tomato paste, and cook until fragrant, about 30 seconds.
Stir in drained meat, peas, and yogurt, and cook until mixture is cohesive and no longer wet, about 2 minutes. Transfer mixture to medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Season with salt and pepper to taste before using. (Filling can be refrigerated for up to 2 days.)

for the samosas

Cut dough into 12 equal pieces, and keep pieces covered with sheet of plastic wrap coated with vegetable oil spray to prevent them from drying out. Working with 1 piece of dough at a time, roll dough into 5-inch round using rolling pin. Cut each dough round in half to form 24 half moons.
Working with 1 half-moon piece of dough, moisten straight side with your wet finger, then fold in half. Press to seal seam on straight side only and crimp with fork to secure; leave rounded edge open and unsealed. Pick piece of dough up and hold it gently in your cupped hand, with open, unsealed edge facing up; gently open dough into cone shape. Fill dough cone with 2 tablespoons filling and pack filling in tightly in order to leave ¼-inch rim at top. Moisten inside rime of cone with your wet finger, and pinch top edge together to seal. Lay samosa on flat surface and crimp all edges with fork to secure.
Adjust oven rack to middle position and heat oven to 200 degrees. Line baking sheet with triple layer of paper towels and set aside. Heat oil in large Dutch oven over medium-high heat to 375 degrees. Add 8 samosas and fry until golden brown and bubbly, 2½ to 3 minutes, adjusting heat as needed to maintain 375 degrees. Using spider skimmer or slotted spoon, transfer samosas to prepared baking sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining samosas in 2 batches. Serve.