Samosas

Ingredients

• 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) ghee or neutral oil, plus more for frying
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp salt
• 1/2 cup (120ml) cold water
• 4 medium potatoes, boiled and diced
• 1/2 cup (70g) green peas
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1-2 green chilies, finely chopped
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp amchur (dried mango powder) or lemon juice
• Fresh coriander, chopped

Before you cook

• Boil the potatoes until tender, then peel and dice into small cubes.

Steps

1. Rub the ghee and carom seeds into the flour and salt with your fingertips until the mixture resembles coarse breadcrumbs.
2. Add the cold water gradually and knead into a firm, stiff dough.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Heat 1 tablespoon of ghee in a pan and add the cumin seeds, letting them sizzle for a few seconds.
5. Add the ginger and green chilies and cook for 30 seconds.
6. Add the diced potatoes, peas, coriander powder, garam masala, amchur, and salt.
7. Mash the mixture lightly with the back of a spoon and cook for 5 minutes, stirring occasionally.
8. Stir in the fresh coriander and let the filling cool.
9. Divide the dough into 9 balls and roll each into a thin oval.
10. Cut each oval in half to make two semicircles.
11. Fold each semicircle into a cone, sealing the straight edge with a dab of water.
12. Fill each cone with a heaped tablespoon of the potato filling.
13. Pinch the open edge closed to seal the samosa fully.
14. Heat oil for deep-frying to 160°C (325°F).
15. Fry the samosas in batches for 10 minutes, turning occasionally, until deep golden and crisp.
16. Drain on paper towels and serve hot with chutney.