Samosa

Ingredients

• 10 1/2 ozplain flour
• 1/4 cupvegetable oil, for the pastry
• 1 tspcarom seeds
• 1 1/8 lbfloury potatoes, boiled and roughly crushed
• 5 1/4 ozfrozen peas
• 2 tspcumin seeds
• 2 tspground coriander
• 1 1/2 tspgaram masala
• 1 1/2 tspamchur, dried mango powder
• 3/4 ozginger, finely grated
• 2green chillies, finely chopped
• 3/4 ozfresh coriander, chopped
• 2 tspsea salt
• 3 3/4 cupsvegetable oil, for deep-frying

Method

1. 1

   Rub the oil into the flour with the carom seeds and half the salt until the mixture holds together when you squeeze a fistful, then add cold water a spoonful at a time to make a firm, stiff dough. Cover and rest it.

2. 2

   Fry the cumin seeds in a little oil until they crackle, add the ginger and green chillies, then the ground coriander. Stir in the crushed potato, the peas and the remaining salt and cook for a few minutes.

3. 3

   Take the filling off the heat and stir through the garam masala, amchur and fresh coriander. Spread it out to cool completely.

4. 4

   Divide the dough into balls, roll each into an oval and cut it in half. Take one half, brush the straight edge with water and fold it into a cone. Fill it two thirds full, then pinch the top seam shut.

5. 5

   Heat the oil to only 265°F and fry the samosas gently until they are pale and the surface has turned matte, then lift them out, raise the heat to 355°F and return them briefly to colour.

6. 6

   Lift them onto a rack rather than kitchen paper and let them sit for five minutes before eating, so the filling stops being molten.