Indian Cumin Potato-Pea Fried Samosas

Peel and dice 500 g potatoes into 2 cm cubes, boil 12–15 minutes until tender and drain. Boil 100 g frozen peas for two minutes and drain.

Rub together 260 g flour, 3 g salt and 55 ml pastry oil. Add up to 90 ml water gradually, knead a firm dough five minutes and rest covered 20 minutes.

In a pan soften 90 g diced onion, 10 g minced ginger and 4 g cumin with 20 ml water for 3–4 minutes. Add cooked potatoes, peas, 5 g garam masala and remaining 3 g salt; crush lightly and cook three more minutes, then cool.

Divide dough into five balls, roll each into a 16 cm circle, and cut in half. Shape ten semicircles into cones, lightly moisten seams, fill each with one-tenth of potato mixture and seal firmly.

Fill a deep heavy pot with up to 600 ml frying oil, no more than halfway up the pot, and heat to 160–170°C. Fry in small batches for 8–12 minutes until evenly golden, crisp and cooked through; monitor oil heat and prevent water splashes.

Drain on a wire rack and rest five minutes. Serve two per person; check no raw pastry remains inside.