Punjabi samosas

Before you start

• oil for deep frying
• the dough rests 30 minutes

Ingredients

Serves 2 · dimmer marks are storecupboard

• 90gplain flour
• 1½ tbspghee — the moyan, rubbed into the flour — what makes the crust flake
• 200gpotatoes
• 50gpeas
• 1½ tbspoil for frying
• 2 tspcumin, coriander seed and amchur
• 1 thumbgreen chilli and ginger

Method

7 steps

1. fold · 8m

   Ghee rubbed into the flour until a squeezed handful holds its shape, then a stiff dough made with as little cold water as it will accept. Soft dough gives soft samosas.

2. rest · 30m walk away

   Half an hour under a cloth.

3. boil · 22m

   Potatoes boiled, peeled and broken into rough pieces rather than mashed — the filling is supposed to have lumps in it.

4. fry · 8m

   Cumin and coriander seed in a spoon of oil, then ginger and chilli, then the peas, potato and amchur, cooked until the mixture is dry.

5. fold · 15m

   Dough rolled thin and cut in half, each half rolled into a cone, filled, and the top edge wetted and pressed hard. A gap here is a samosa that opens in the oil and empties itself into the pan.

6. fry · 20m

   Into oil barely warm enough to float them, and brought up slowly from there. Started hot they blister pale and go soft; started low they come out glassy and properly crisp. Pan a third full at most, and never moved while hot.

7. finish · 3m

   Drained standing on end so the corners stay crisp, with tamarind and mint chutneys.