Ingredients

Step by step

1. For the pastry, melt the butter in a small pan then add 90ml cold water and set aside. Mix the flour, salt, sugar and nigella seeds in a large bowl, then pour in the butter mixture and mix to a soft dough, adding more water if needed. Knead briefly then cover and chill for at least 30 minutes. Remove from the fridge 30 minutes before assembling the samosas.
2. For the filling, put the unpeeled potatoes in a pan of cold salted water. Bring to the boil and cook for 10 minutes; drain. When cool enough to handle, peel off the skins and cut into 1cm dice. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the cumin seeds, allowing them to splutter.
3. Add the onion, green chilli and ginger and sauté until the onions become translucent; 10-12 minutes. Mix in the potatoes and peas, reduce the heat and sprinkle in the spices and salt. Stir to coat and cook for 20 minutes until the potato crumbles easily. Cool, then add the lemon juice and coriander; season to taste.
4. Take a golf ball-size dough ball (about 50g) and roll out to a circle about 15cm wide. Cut the disc in half and make cones with each half, stuffing with 1 heaped tablespoon of the potato mixture. Dab a little water inside the open end and pinch the excess dough to seal. Use scissors to neaten the curved rough edge if you like. Keep covered while you shape and fill the rest; you should make about 9 circles and 18 samosas.
5. Heat the remaining oil in a large saucepan to 180°C (use a cooks’ thermometer or drop in a few breadcrumbs and check if they start to sizzle). Deep-fry the samosas in batches until golden; about 5 minutes. Move the samosas around to allow for even cooking. Drain on kitchen paper before serving.

Serve with

Potato and pea samosas

Tarka dhal