Indian Potato Samosas

Step 1: Peel the potatoes and cut them in half. Put them in a pot of cold water, bring to a boil, then cook until very soft, about 10 minutes.

Step 2: Transfer the potatoes to a plate and roughly mash them with a fork, leaving some large chunks.

Step 3: Heat the oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds and coriander seeds. Stir for about 30 seconds, until fragrant; do not let them burn.

Step 4: Add the ginger, chilli and peas. Continue stirring for about a minute, until the chilli is soft.

Step 5: Add the garam masala, amchur, asafoetida, cumin powder, turmeric and salt. Cook for a further 30 seconds.

Step 6: Add the potato and gently stir for about 1 minute to coat it in the spices.

Step 7: Remove the pan from the heat and stir in the chopped coriander leaves. Spread the potato mixture on a plate and let it cool completely before using.

Step 8: Put the flour, salt and ajwain seeds in a bowl and stir to combine.

Step 9: Add the ghee or oil and mix it into the flour with your fingertips until the mixture resembles breadcrumbs.

Tip: Rubbing the fat into the flour helps make flaky pastry.

Step 10: Add the water and mix until a ball of dough forms. It should be soft and pliable, but not so sticky that it sticks to your hands.

Step 11: Cover the dough in the bowl with cling wrap and leave it to rest for 30 minutes.

Step 12: Cut the dough into 6 equal portions and roll each into a ball. Keep the balls on a plate covered with cling wrap so they do not dry out.

Step 13: Place one ball between two sheets of parchment or baking paper. Press it down to flatten. Do not flour the work surface, as this will dry out the pastry.

Step 14: Roll the dough into a disc about 2 mm thick and about 16 cm in diameter.

Step 15: Cut through the centre of the disc to make two semicircles.

Step 16: Brush the straight side with water. Fold the straight edge over to form a cone, overlapping the edges by about 1 cm, then press the edges to seal.

Step 17: Make an “O” with your forefinger and thumb and hold the cone in it. Fill with about 2 tablespoons of potato mixture, pressing it in lightly.

Step 18: Brush the open pastry edge with water and press it together to seal the samosa fully. Place the sealed edge down on the work surface and press to fold. Trim off excess pastry, fold in the corners and pinch the top corner to make it pointy.

Step 19: Repeat with the remaining dough and filling to make 12 samosas in total.

Step 20: In a deep pan or pot, heat 5 cm of oil to 160°C/320°F.

Step 21: Carefully add 3 to 4 samosas to the oil and cook for 3 minutes, moving them around occasionally. Avoid letting them touch the base of the pot for too long, or they may develop brown spots.

Step 22: Remove the samosas from the oil and drain them on paper towels. Repeat with the remaining samosas.

Step 23: Increase the oil temperature to 190°C/375°F.

Step 24: Carefully add 3 to 4 samosas at a time to the oil and cook for 1 1/2 to 2 minutes, until deep golden. Remove and drain on paper towels. Repeat with the remaining samosas.

Step 25: Serve hot with tamarind sauce or mint raita.