Potato and Pea Samosas with Red Cabbage Slaw

Method 6 steps

1. 01

   Rub the ghee into the flour, ajwain and a pinch of salt until it holds together when squeezed. Add cold water gradually and knead into a stiff dough. Rest covered for 30 minutes.

2. 02

   Toast the cumin seeds in 1 tbsp oil for 30 seconds, add ginger and chile, then stir in the potatoes, peas, coriander, amchur and salt. Cook 4 minutes, lightly mashing, then cool completely.

3. 03

   Divide the dough into 6 balls, roll each into a 7 inch oval and cut in half.

4. 04

   Form each half into a cone, sealing the seam with water, fill with potato mixture and pinch the top closed.

5. 05

   Heat the oil to only 300 F and fry the samosas in batches for 15 to 18 minutes, turning occasionally, until evenly golden and tiny blisters cover the crust.

6. 06

   Drain on a rack and serve warm over the red cabbage with cucumber slices.

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