Crispy Fried Samosas with Potatoes and Peas

Make the dough for the samosa first. Tip the plain flour and salt into a bowl, then add 3 tablespoons of sunflower oil. Rub it together with your fingers into crumbs and gradually pour in cold water (about 60 ml) until a smooth, firm dough forms. Wrap it in cling film and let it rest for 20 minutes at room temperature.

Rest the dough well so the fat absorbs into the flour evenly, which keeps it pliable and easy to shape without cracking.

Boil the potatoes until soft in salted water, peel them and coarsely crumble them into small pieces with a fork so the filling isn't mushy and won't leak from the dough.

Heat a tablespoon of sunflower oil in a pan and fry the finely chopped onion until golden, about 5 minutes. Add the grated ginger, chopped green chilli and cumin, and toast for 1 minute until fragrant.

Add the frozen peas and cook for 3 minutes. Stir in the turmeric, ground coriander, garam masala, salt and lemon juice. Add the crumbled potatoes, mix everything together and taste. Let the filling cool completely.

Divide the dough into 8 equal balls. Roll each one into a thin oval about 15 cm across and cut it in half into 2 semicircles.

Roll each semicircle into a cone, seal the edge with a little water, fill it with 2 tablespoons of the cooled filling and firmly press the top edge together with your fingers, which creates the characteristic triangular shape.

Heat the sunflower oil to 170 °C in a deep pot or wok. Fry the samosa in batches of 3 to 4 until golden, about 4 minutes per side. Remove onto a paper towel and serve warm with chutney or yogurt.