Samosa

Contains: gluten

• Ajwain

  2 g

• All-purpose flour

  150 g

• Amchur

  3 g

• Coriander leaves

  10 g

• Coriander powder

  4 g

• Cumin seeds

  3 g

• Garam masala

  3 g

• Ginger

  8 g

• Green chilli

  2 pc

• Green peas

  60 g

• Oil

  300 ml

• Potato

  300 g

• Salt

  to taste

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Method

1. 1Rub oil into plain flour with ajwain and salt, then knead a stiff dough with water and rest 20 minutes.
2. 2Boil, peel and roughly mash the potatoes.
3. 3Temper cumin in oil, add peas, ginger and green chilli, then the potato with coriander powder, garam masala and amchur.
4. 4Cook two minutes, fold in chopped coriander and cool the filling.
5. 5Roll dough into ovals, halve them and shape each into a cone.
6. 6Fill the cones, seal the top edge and press to close.
7. 7Deep-fry on low-medium heat until pale gold and crisp, then drain and serve.