Potato and pea samosas

Ingredients

For 5 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 250 g plain flour
• 60 ml oil or melted ghee, plus oil for frying
• 90 ml water, adjustable
• 3/4 tsp ajwain and 3/4 tsp salt for the pastry
• 500 g potatoes and 1/2 cup peas
• 1 tbsp oil for the filling
• 1 tbsp minced ginger and 1–2 green chillies
• 3/4 tsp cumin seeds
• 3/4 tsp garam masala and 3/4 tsp chilli powder
• 1/2 tsp ground cumin and 1/2 tsp ground fennel
• 1/2 tsp salt for the filling
• 4 tbsp coriander and 1 tsp lemon juice

Step-by-step method

1. Rub flour, ajwain, pastry salt and 60 ml oil between your fingers for 3–4 minutes. Add water gradually to make a firm, pliable dough; cover and rest for 30 minutes.
2. Meanwhile, boil potatoes until tender, drain and crumble without mashing smooth.
3. Heat the tablespoon of oil, add cumin seeds, ginger and chilli. Add peas and cook for 2 minutes.
4. Stir in ground spices, potatoes and salt; fry for 2–3 minutes. Add coriander and lemon and let cool.
5. Divide dough into 5 balls. Roll each into a thin oval about 22 × 17 cm and cut in half.
6. Dampen the straight edge of each half, overlap it into a cone and press the seam. Fill, dampen the opening and pinch tightly shut.
7. Heat oil moderately: a scrap of dough should form small bubbles and rise slowly. Fry samosas over low heat for 10–12 minutes without crowding.
8. Once the pastry is firm, increase to medium heat and turn until golden. Drain on a rack and repeat, allowing oil to cool slightly between batches.