Vegetable Samosas-style spiced potato pastries

Ingredients

Pastry

• 250 g plain flour
• 1 tbsp oil
• ½ tsp salt
• ½ tsp ajwain seeds (or caraway)
• 120 ml water

Filling

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 1 green chilli, chopped
• 500 g potato, boiled and mashed
• 100 g peas
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp amchoor (dried mango powder) or 1 tbsp lemon juice
• 2 tbsp fresh coriander, chopped
• Salt

To serve

• Mint chutney
• Tamarind chutney

Method

1. Pastry. Mix flour, oil, salt, ajwain. Rub in. Add water gradually to make a stiff dough. Rest 30 minutes.
2. Filling. Heat oil. Splutter cumin. Add onion, fry 5 minutes. Add garlic, ginger, chilli. Add all spices, then potato and peas. Mash and stir. Cool completely.
3. Roll. Divide dough into 8 balls. Roll each into a thin oval, 15 cm long. Cut in half.
4. Shape. Take a half-oval. Wet the straight edge. Form a cone, sealing along the wet edge. Fill with 2 tbsp filling. Pinch the top closed.
5. Fry. Heat oil to 170°C. Fry samosas in batches, 4-5 minutes until golden. Drain on a rack.
6. Serve. Hot with both chutneys.

Tips

• Cold filling. Hot oil. Otherwise split and leak.
• Brush pastry edges with water. Seal properly. Otherwise burst in oil.
• Air-fryer option: brush with oil, 200°C, 12 minutes. Half the oil.