Samosa

Instructions

1. For the filling, peel potatoes, boil or steam until just done, without it being mushy. Drain and set aside to cool completely.
2. For the dough, add flour, carom seeds, salt and ghee to a large bowl. Use your hands to bring the ghee and flour together until it reaches a similar consistency as wet sand. Gradually add the water, a little at a time, working it into the flour until it comes together as a dough. Pour onto a clean bench and knead to form a firm ball of dough. Cover and rest for 25-30 minutes.
3. Once potatoes are cool, cut into cubes. Then, add ghee to a large frying pan over medium heat. Fry asafoetida, cumin seeds, garam masala, red chilli powder, cumin powder and fennel powder fry for 30 seconds or until fragrant. Add the ginger paste, green chilli, peas, potatoes and a pinch of salt. Break up the potatoes a little with the spoon as you warm the ingredients through. Stir through coriander and lemon juice, take off the heat and set aside to cool.
4. To assemble, knead the rested dough on a clean board to smoothen. Roll into a log and divide into 5 equal portions. Roll one portion into a ball, keep the others covered to prevent them from drying out. Roll the dough into an oval shape, approximately 20 x 15 cm (8 x 6 inches) wide. Cut lengthwise into two parts. Roll and join the edges to make a cone, you can use a little water to help seal the edges. Fill the cone with the potato mixture, gently seal the edges. Cover if they begin to dry out. Repeat the process until all of the dough and filling has been used.
5. Heat the oil in a large wok to 170°C. Fry for 6-7 minutes or until golden brown. Carefully remove from the oil and place on a plate lined with paper towels. Allow to cool for a few minutes before transferring to your serving plate. Serve with mint chutney.