Vegetable Samosas

Steps

1. 1
   Rub the flour, 1/2 tsp of the cumin seeds, 1/2 tsp of the salt and 4 tbsp of the oil together with your fingertips until the mixture holds when squeezed; this is what makes the pastry flaky. Add the water a little at a time and knead to a firm, stiff dough. Cover and rest for 30 minutes.
2. 2
   Boil the potatoes in their skins for 20 minutes until tender, then peel and break them into small chunks without mashing.
3. 3
   Heat the remaining 1 tbsp of oil, fry the rest of the cumin seeds for 30 seconds, add the ginger and chillies for 1 minute, then the peas, ground coriander, garam masala, chilli powder and remaining salt, and cook for 2 minutes. Fold in the potatoes, lemon juice and fresh coriander and leave to cool completely.
4. 4
   Divide the dough into 6, roll each piece into an oval about 20 × 15 cm and cut it in half across, to make 12 semicircles.
5. 5
   Wet the straight edge of a semicircle with a little water, fold it into a cone, overlapping the edges and pressing them to seal. Fill the cone with the filling, wet the open top edge and pinch it closed, leaving no gaps.
6. 6
   Heat the frying oil to only 150°C and fry the samosas in batches for 10–12 minutes, turning them, until golden and blistered. Low heat is what makes the pastry crisp and bubbly rather than smooth and greasy.
7. 7
   Drain on a rack and serve warm with the tamarind chutney.