Potato Samosas

Mix the wheat flour, 0.5 tsp salt and oil for the dough; rub together with your fingers until crumbly. Gradually pour in water and knead into a firm, non-sticky dough. Cover and set aside for 30 minutes.

Boil the potatoes in water until tender, about 15–20 minutes, then cool, peel and cut into small pieces. Finely chop the onion, ginger, fresh chili pepper and cilantro.

Heat 1 tbsp oil for the filling. Add the cumin, coriander seeds and fennel seeds; toast for 30 seconds until fragrant.

Add the onion, ginger and chili pepper and cook for 3–4 minutes until softened. Stir in the turmeric, garam masala and amchur.

Add the potatoes and green peas, season with the remaining salt and mix well. Cook for 3–4 minutes, remove from heat, then stir in the lemon juice and cilantro. Let the filling cool completely.

Divide the dough into 12 balls. Roll each one out into a thin oval and cut in half. Shape each half-circle into a cone, brush the edge with water, fill with the potato mixture and pinch the seam shut to form a triangle.

Heat oil for deep-frying to about 160°C. Fry the samosas in batches over medium-low heat for 8–10 minutes, turning carefully, until golden and crisp.

Transfer the samosas to paper towels and let drain for 4–5 minutes. Serve hot.