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
To make the filling, cook the potato in simmering water for 10 minutes, or until tender. Drain and cut into small cubes. Cook the peas in simmering water for 2 minutes. Drain and refresh in cold water.
Place a small frying pan over low heat, dry-roast the cumin seeds until aromatic, then remove. Dry-roast the coriander seeds. Grind
Heat the oil in a heavy-based saucepan over low heat and fry the onion until light brown. Stir in all the cumin, the coriander, turmeric and garam masala. Add the potato, chilli, ginger and stir for 1 minute. Mix in the lemon juice and coriander leaves and salt, to taste, then leave to cool.
On a floured surface, roll out a third of the pastry to a
Fill a karhai or heavy-based saucepan one-third full with oil and heat to 180°C/350°F (a cube of bread will brown in 15 seconds). Fry a few samosas at a time until lightly browned. Turn them over and brown them on the other side. Drain on a wire rack for 5 minutes before draining on paper towels. Serve warm or cold.