Savoury veggie samosas

A CLASSIC vegetarian samosa in a crisp ghee crust. MAKES 10

● 125g ‘00’ flour

● Pinch salt

● 25g ghee

● 1 tbsp plain flour

● Pink food-colouring paste

FOR THE FILLING

● 300g Maris Piper potatoes, peeled and cut into 1cm dice

● 1½ tbsp vegetable oil

● 1¼ tsp cumin seeds

● ½ white onion, sliced

● 50g frozen peas

● 20g unsalted butter

● 1 tsp salt

● 3 green finger chillies, finely chopped

● 1 tsp garam masala

● 17g coriander, chopped

● 15g root ginger, finely chopped

● ½ white onion, chopped

FOR THE CHUTNEY

● 1 large tomato

● 5g coriander

● ½ white onion

● 1 green finger chilli

● 1 tsp mint sauce

● ½ tsp garam masala

● ¾ tbsp tomato ketchup

● ¼ tsp salt

STEP 1 Sift the ‘00’ flour and salt into a bowl. Rub in the ghee until the mixture resembles fine crumbs. Little by little, add 3-4 tablespoons of water to form a dough. Knead until smooth, then wrap in cling film and chill for 30 minutes.

STEP 2 Make the filling. Boil the potatoes in salted water for five minutes, until just tender. Drain and set aside.

STEP 3 Heat the oil in a pan, over a high heat. Add the cumin and cook, stirring, for 30 seconds. Add the sliced onions, reduce the heat, and cook for a further five minutes, until soft. Stir in the cooked potatoes and cook for five more minutes, then stir in the peas and butter. Tip out into a shallow tray and leave to cool.

STEP 4 Once cool, add the salt, chillies, garam masala, coriander, ginger and chopped onion. Mash lightly, leaving some pieces whole. Mix well together, then set aside.

STEP 5 For the chutney, place the tomatoes, coriander, onion and chilli in a food processor and pulse until finely chopped. Add the mint sauce, garam masala, ketchup and salt and pulse again to combine. Set aside.

STEP 6 Mix the plain flour with 1½ tablespoons of water to make a pastry glue. Set aside.

STEP 7 Heat the oil in a deep-fat fryer to 180c/350f. Divide the dough into 5 equal balls, then cover with damp kitchen paper.

STEP 8 Roll out one of the balls on a lightly floured worktop, to 1mm thick. Cut out a 20cm circle from the dough and set aside, covered with damp kitchen paper. Repeat for all the dough balls, reserving the trimmings.

STEP 9 Cut the dough circles in half to give 10 semi-circles. Fold over one third of one semi-circle to create a triangle. Use the pastry glue to stick together the two straight edges, creating a cone. Spoon a tenth of the filling into the cone. Glue the top and press to seal the edges. Place on a baking sheet, then repeat for the other circles.

STEP 10 Make a small ball of pastry trimmings, colour it pink and roll out to 1mm thick. Cut out 30 stars and stick three on each samosa.

STEP 11 Fry the samosas in batches of three, for 3-5 minutes until crisp and golden. Drain on kitchen paper, then serve with the chutney.