Samosa: Spiced Potato Filling, Proper Pastry

Combine flour, ajwain, and salt in a bowl. Add oil and rub between your fingers until the mixture resembles coarse breadcrumbs — every grain of flour should be coated. Add cold water gradually and knead to a stiff, smooth dough (stiffer than bread dough). Cover with a damp cloth, rest 30 minutes.

For the filling: heat oil in a pan over medium heat. Add cumin seeds — let them sizzle. Add ginger and green chili, cook 1 minute. Add all ground spices, amchur, and salt, stir 30 seconds. Add diced potato, toss to coat. Cook 3 minutes on high heat, breaking up any clumps. The mixture should be completely dry. Add fresh coriander, mix, cool completely.

Divide dough into 8 balls. Roll each into an oval about 15 × 20 cm, 2 mm thick. Cut in half across the width.

Take one half-circle. Dampen the straight edge with water. Fold into a cone, sealing the straight edge. Hold the cone upright and fill with 2–3 tablespoons of filling. Press the filling down. Dampen the open edge and press to seal into a triangular shape. The seal must be airtight.

Heat oil to 160°C. Fry 4–5 samosas at a time for 8–10 minutes, turning regularly, until evenly golden all over. Do not rush with higher temperature. Drain on a rack. Serve with mint chutney and tamarind chutney.