Samosa

Dough:

• 1 cup all-purpose flour
• 2 tsp semolina flour
• 1/4 tsp salt
• 1 Tbsp vegetable or canola oil
• 1/4 cup lukewarm

Filling

• 2 Tbsp vegetable or canola oil
• 1/2 tsp cumin seeds
• 1/3 cup green peas
• 2 green chillies, seeded and chopped
• 1/2 tsp coriander seeds, ground
• 1/2 tsp garam masala
• 2 large potatoes, peeled, boiled and diced (not mashed)
• 1 tsp amchur (mango powder)
• vegetable oil for deep frying
• mango chutney to serve

To make the dough, combine all the ingredients in a mixing bowl. Knead with your hands until the dough is soft, smooth, and elastic. Set aside to rest for at least 20 minutes.

To make the filling, heat the oil in a small saucepan and lightly fry the cumin seeds. Add the green peas and cook for a couple of minutes. Add the chillies, coriander seeds, and garam masala and stir for another couple of minutes.

Add the potatoes and gently mix through (so as not to crush the potatoes) until coated in the spices. Stir in the amchur, put the mixture in a bowl, and let it cool.

When the dough has rested, knead it lightly and divide into two balls. Keep dividing each ball until you end up with eight balls, or 16 if you are making mini-samosas.

Using a rolling pin, flatten out the first ball into a circular shape about 1 mm thick and cut each circle in half.

Hold one half flat in the palm of your left hand and lightly moisten the edges of the dough with water.

Form the semicircle into a cone shape by joining and pressing on the cut edges to seal it into shape.

Stuff the cone with the filling and close the cone into a triangular shape by pinching and sealing the top edge. You should now have a triangle-shaped stuffed samosa.

Repeat with the rest of the dough. Fry until golden a few at a time. Serve immediately with mango chutney.

Makes 8 large or 16 mini samosas.