Samosas

* Samosas - Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world's great street snacks! Despite this, it's hard to find a great one.

Here I've come up with what is my ideal Samosa – it's just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I've gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I've been to!

* Tamarind Sauce - This is a quick dipping sauce that goes really well with Samosas. It's slightly tart so it cuts through the richness of the Samosas. Makes ~1.5 cups.

subheading: DOUGH:

225 g flour , plain/all purpose

1 tsp ajwain seeds (Note 1)

½ tsp salt , cooking/kosher

4 tbsp ghee (melted and cooled) or oil (any vegetable) (Note 2)

90 ml water (cold tap water)

subheading: POTATO FILLING:

500g/ 1 potatoes , starchy/all-rounder (Note 3)

2 tbsp vegetable/canola oil

1 tsp cumin seeds

¼ tsp black mustard seeds

½ tsp coriander seeds

1 tbsp fresh ginger , finely grated

1 tbsp green chilli , finely chopped (serrano or cayenne)

½ cup frozen green peas (thawed)

1 tsp garam masala

¼ tsp amchur (Note 4)

½ tsp asafoetida (Note 5)

¼ tsp cumin powder

½ tsp turmeric powder

1 tsp salt , kosher/cooking

2 tbsp coriander/cilantro leaves , finely chopped

subheading: FRYING:

Vegetable/Canola oil for frying (at least 1 litre/1 quart)

subheading: SERVING:

Tamarind Dipping Sauce - see separate recipe card below

Directions at recipetineats.com

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