Vegetable Samosas

Make a stiff dough by mixing the flour with a pinch of salt, 2 tbsp oil and about 90ml water. Knead briefly, then rest, covered, for 30 minutes.

Boil the potatoes until tender, drain and roughly mash.

Fry the cumin seeds in a little oil until they pop, add the chopped onion and cook until soft, then stir in the turmeric and garam masala.

Add the potato and peas, season well and cook for a couple of minutes. Leave to cool.

Roll out portions of dough thinly and cut into circles, then halve. Form each half into a cone, fill with the mixture and seal the edges with a little water.

Heat the oil to 170C and fry the samosas in batches until golden and crisp. Drain on kitchen paper and serve with chutney.