The great thing about samosas is they can be eaten any time of day served with a selection of pickles and chutneys. These taste best when eaten fresh, hot a crispy straight out of the oil. This should make about 12-15 large samosas.
For the stuffing
4 medium potatoes – peeled and cut into ½cm dice
150g frozen or fresh peas (petit pois are nicest)
About 2cm piece fresh root ginger – finely chopped
1 green chili – finely chopped
bunch of fresh coriander – roughly chopped
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
pinch cayenne pepper/chili powder
1 tablespoon amchoor
1 teaspoon anardana
2 tablespoons sunflower oil
Bring a pan of water to a rolling boil, then add the potatoes and boil for about 5 minutes until just tender. Drain and set to one side.
Take a large heavy based frying pan and heat the oil. When hot add the ginger and chili. Fry for a few seconds then add the peas, potatoes, salt and spices, stir and cook gently until everything nice and soft. If the mixture is a little dry, add a tablespoon or so of water to prevent it sticking. Leave to cool.
For the pastry
180g plain flour
pinch of salt
Place everything in a food processor and mix until resembles breadcrumbs. Now add water a little at a time until a dough is formed. Take the dough out and knead for 10 minutes. Wrap in cling film and leave to rest for about 30 minutes.
At this point you can put everything in the fridge for up to two days before assembling and cooking.
Divide the dough into 12 and roll each into a ball. Roll the ball out into a thin circle, about 12cm across then cut into two semi circles.
Take a semi circle and dampen one round edge (quarter circle) with water. Stick the other round edge to the damp edge to create a cone shape. Fill with a couple of teaspoons of the stuffing, then seal the top down using more water so you have something vaguely resembling a triangle.
Heat sunflower oil in a deep fat fryer, wok or large saucepan and cook the samosas slowly until browned all over. Eat straight away with chutneys and raita.