Potato and pea samosas

Mix flour, ajwain and dough salt. Gently melt the ghee and let it cool until warm. Rub it into the flour to make crumbs. Add the cold dough water and knead into a pliable, non-sticky dough. Cover and rest for 30 minutes, making the filling meanwhile.

Peel the potatoes, cut into pieces and boil for about 10 minutes until a knife passes through easily. Drain and roughly crush. Thaw the peas in a colander under cold water, then drain.

Peel and grate the ginger. Wash, deseed and chop the chilli. Wash and chop the coriander. Measure their listed volumes after preparation. Heat the filling oil in a frying pan. Sizzle cumin, mustard and coriander seeds for 30 seconds. Add ginger, green chilli and peas for 1 minute. Stir in garam masala, amchur, asafoetida, ground cumin, turmeric and filling salt for another 30 seconds. Add potatoes and stir for 1 minute. Off the heat, add fresh coriander. Spread out and cool completely before filling the pastry.

Divide the dough into pieces and roll between sheets of baking paper to about 2 mm thick. Halve the discs to make 12 half-discs in total. Moisten the edges with the sealing water and close each half-disc into a cone. Divide the cooled filling between them without overfilling. Moisten and firmly pinch the openings completely shut, folding the corners into triangles.

Heat the frying oil in a deep saucepan to 160 °C, filling the pan no more than halfway. Fry the samosas in small batches for 3 minutes, moving them gently so they do not stay against the base. Drain each batch on kitchen paper; finish all the first fries before increasing the temperature.

Raise the oil to 190 °C. Fry the samosas again in small batches for about 2 minutes until deeply golden and crisp. Drain on kitchen paper and serve hot.