The samosa has been a popular snack food throughout parts of Asia for centuries, although most people associate them with India. Vegetable-based fillings are more common than those with meat. Traditional accompaniments include chutney and yoghurt, chopped onions and coriander.
120ml vegetable oil, plus extra, for deep-frying
1 onion, finely chopped
110g (¾ cup) frozen peas, thawed and drained well
2 tsp finely grated ginger
2 garlic cloves, finely chopped
1 small green chilli, finely chopped
4 tbsp finely chopped coriander
1 tsp salt
1 tsp ground cumin
¾ tsp ground coriander
¾ tsp garam masala
1½ tbsp lemon juice
260g (1 cup) plain yoghurt
2 tbsp finely chopped mint
225g-260g (1½-1¾ cups) plain flour
60ml (¼ cup) chilled water
1. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 25-35 minutes or until tender. Drain the potatoes and allow to cool, then peel and cut into 1cm pieces.
2. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Cook the onion, stirring, for 6 minutes. Add the peas, ginger, garlic, chilli, half the chopped coriander and 2 tablespoons water. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 3 minutes.
3. Reduce the heat to low, add the potatoes, half each of the salt and cumin, the ground coriander, garam masala and the lemon juice. Cook for 3-4 minutes, stirring occasionally. Transfer to a bowl.
4. Combine the yoghurt, remaining chopped coriander, remaining cumin and the mint. Refrigerate until required.
5. Sift 225g (1½ cups) of the flour and the remaining salt into a bowl. Add the remaining 80ml (⅓ cup) oil and mix to combine. Gradually mix in the chilled water with a flat-bladed knife, using a cutting action, until a dough forms. Turn out and knead on a clean work surface for 5 minutes, adding the remaining flour, 1 tablespoon at a time, if it seems too wet. Shape into a ball and place in an oiled bowl, turning to coat in the oil. Cover with plastic wrap and set aside for 30 minutes.
6. Knead the pastry briefly, then divide into 8 equal portions. Roll each into a ball, place on a lightly greased baking tray and cover with plastic wrap. Working with one ball at a time, roll out to a 16cm diameter circle, then cut in half. Pick up a semi-circle and dampen the straight side with a little water. Shape it into a cone, pinching the edges to seal. Spoon in 2 tablespoons of filling, then dampen the edges and pinch to seal, pleating slightly. Place on a lined tray. Repeat with remaining dough and filling.
7. Fill a small, deep saucepan one-third full with the extra oil and heat to 180C. Fry the samosas, 3-4 at a time, for 6 minutes, turning once, or until golden and crisp. Drain on paper towels. Serve with the herbed yoghurt.