These crisp, deep-fried pastries are the most popular savoury snack in India. This recipe has a delicious spicy vegetable filling but if you prefer a meat samosa, you can use the singhara filling. Samosas are usually served with chutney.
To make the pastry, sift the maida and salt into a bowl, then rub in the oil or ghee until the mixture resembles breadcrumbs. Add 185ml (¾cup) warm water, a little at a time, to make a pliable dough. Tur