1) First, prepare the filling. Peel the potatoes, wash them but don’t dice them, and cook them in a large pot filled with water. Bring the water to a boil, then reduce the heat and cover the pot with a lid. Simmer until tender, but not mushy. Drain the potatoes and cool them down.

2) Melt the ghee in a frying pan, then add the diced onion and gently fry until soft and translucent. Add the cumin seeds and continue frying for a couple more minutes. Next, add      the frozen peas and sauté them for a few minutes.  Add the Garam masala, give the mixture a quick mix and take it off the heat.

3) Once the potatoes have cooled down, crumble them with your fingers into a clean large bowl. Add the green peas mixture, salt and mix well. When adding the salt, start with one tablespoon first, then taste. Add the additional half tablespoon if needed. Cover the potato filling and set aside.

4) Make the pastry. Tip the flour into a large clean bowl, you can also use a stand mixer; then pour in the oil. Rub the flour in between your palms for about two to three minutes until all the oil has been incorporated. Start adding the water little at a time and knead until you get a pliable, but firm dough. Cover the bowl and set it aside for about 20 minutes.

5) Once the dough has rested, gently knead it for about a minute. You can divide the dough into about 50 – 52 equal portions, and roll them into balls. You can also work in stages and only make dough balls as you go along. Whichever method you choose, make sure to cover the dough that you don’t use so that it doesn’t dry out.

6) Heat up a tawa or a crêpe/shallow frying pan. Take one dough ball and roll it out on a clean flat surface into a thin circle, the same way as you’d roll a chapati/flat bread (circa 15cm in diameter). Place it onto a hot tawa for a couple of seconds until you start seeing little bubbles. Remove from the tawa and place it onto a plate. Cut the dough into half. Take one half and wet the straight edge on the cooked side with your fingers dipped in warm water. Whilst holding the one side, wrap the dough around your fingers to form a cone. You will have a ‘seam’ in the middle. Leave your fingers inside the cone and have your thumb on the outside. Press gently, both from the inside of the cone and the outside, to seal the dough properly.

7) Fill the cone with about one tablespoon of the potato filling and press it down gently to make sure the samosa is evenly filled. Wet the inside top edges of the cone all around, then seal it by pinching the edges together. If done correctly, your samosa should have a shape of a triangle.

8) Keep repeating the process until you’ve used up all the dough and the potato filling.

9) Deep fry the samosas in oil. The oil shouldn’t be too hot. To test it, you can drop a bit of a dough into it. The dough shouldn’t sizzle or come to the surface immediately. There should be tiny bubbles in the oil and the dough should take a while to come up. Add about four to five samosas into the oil at a time and let them fry for a few minutes. When the samosas start coming up to the surface, keep moving them gently around with a slotted spoon so that they’re nice and crunchy all around. Remove the fried samosas from the oil and place them into a colander lined with a kitchen paper to soak up any remaining oil. Continue until you’ve fried as many samosas as you’d like. Serve warm. Enjoy!

This recipe has been prepared by flavouЯRythm