Potato & Pea Samosas

Combine flour, fat, salt, and 1 tsp ajwain (carom seeds) if available. Rub the fat into the flour with your fingertips for 3–4 minutes until the mixture resembles coarse breadcrumbs with no loose flour remaining — this is the critical step for flakiness. Add ice-cold water 1 tbsp at a time (about 6–8 tbsp total) until the dough just comes together. It should be firm, stiff, and not sticky. Knead for 2 minutes, then rest covered for 20 minutes.

Heat 1 tbsp oil in a pan over medium-high heat. Add cumin seeds and let them splutter 10 seconds. Add green chili and fresh ginger, cook 30 seconds. Add roughly mashed potato and peas, then all remaining ground spices. Cook for 3–4 minutes, folding rather than stirring to keep some potato texture. Add amchur (dried mango powder) or lemon juice for tartness and salt to taste. Spread on a plate and cool completely before using.

Divide the rested dough into equal portions and roll each into a thin oval about 18–20cm long and 10cm wide. Cut in half to make two semicircles. Form a cone by folding the straight edge over and sealing with a little water. Fill the cone with 2 tbsp of filling — do not overfill. Pinch the open edge closed firmly, pressing the seam flat. The sealed edge must be completely airtight or the samosa will burst during frying.

Heat oil to 160–170°C (325°F) — lower than standard frying temperature. Slide samosas in gently, 3–4 at a time. Fry slowly for 12–15 minutes, turning occasionally, until deep golden. The low temperature slowly renders and crisps the pastry all the way through without burning the exterior before the interior heats. Drain on a wire rack, not paper towels — steam must escape from all sides to keep the crust crisp.