How to make Samosa?

Cook the potatoes gently with the skin on for about 25 minutes until soft. Remove from the heat and leave to cool. Once cooled peel the skin off with your fingers. Cut into small 1cm sized cubes and place in a large bowl. In a small frying pan heat the oil and fry the cumin seeds. When sizzling, carefully add the peas and fry gently for a few minutes to soften. Remove from the heat and leave to cool before adding to the potatoes. Add the grated ginger, salt, chili, chili powder, garam masala and fresh coriander to the potatoes and stir – check seasoning and refrigerate for 10 minutes. Place flour, oil, and salt in a bowl and rub the mixture together. Using your hand begin to sprinkle in a little water at a time to bring the dough together. Continue to add the water in this way until the dough comes together. Using wet hands knead the dough until it is soft and no longer sticking to your hands or the bowl. Refrigerate for 10 minutes. Heat up the frying pan on the lowest heat setting. Take a small tangerine-sized ball of the dough and roll it between your palms to make a smooth ball. Flatten and roll out with a rolling pin to create a thin round disc the size of a side plate, flouring when necessary. Place the disc on the pan for 4 seconds. Remove and place on a chopping board. Using a sharp knife slice the disc in half so you are left with 2 semi-circles. Leave it to cook gently until it turns a beautiful golden brown. Once it’s cooked remove from the oil and set on some kitchen paper.

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