Samosa

Ingredients:

Pie dough

1 cup self-rising flour

½ tsp salt

1½ oz/40g butter

4 tbsp water

Filling

3 potatoes

½ cup green peas (optional)

1 tsp finely chopped fresh gingerroot

1 tsp crushed fresh garlic

½ tsp white cumin seeds

½ tsp mixed onion and mustard seeds

1 tsp salt

2 dried red chilies (optional)

2 tbsp lemon juice

2 small fresh green chilies, finely chopped (optional)

vegetable oil for deep-frying

lemon wedges, to serve

Instructions:

1. Sift the flour and salt into large bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs.

2. Pour in the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 min or until smooth. Add a little flour if the dough is sticky. Cover and let stand for 1 h.

Meanwhile, cook the potatoes (20-25 min) and separately peas (5-10 min) in lightly salted water.

3. Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chilies, green chilies, green peas, lemon juice and stir well to mix.

4. Break small balls of the dough and roll each out very thinly to form a circle. Cut in half, dampen the edges and form into cones.

5. Fill the cones with a little of the filling, dampen the open edges and pinch together to seal. Set aside.

6. Fill a deep-fat fryer or large, heavy-bottom pan one-third full with vegetable oil and heat to 350-375 °F/180-190 °C.

7. Carefully lower the somosas into the hot oil, in batches, and deep-fry for 2-3 min, or until golden brown.

8. Remove with a slotted spoon and drain thoroughly on paper towel. Serve hot or cold with lemon wedges.