Samosa

Rub the flour, 1 tsp salt and 4 tbsp oil together with your fingers until it looks like damp sand. Gradually add 90–100 ml cold water and knead into a stiff, smooth dough.

Cover the dough with plastic wrap and let it rest.

While the dough rests, boil the potatoes in their skins until tender. Cool, peel and cut into small dice.

Finely chop the onion, ginger and chili. Fry the cumin seeds in 1 tbsp oil for 30 seconds, add the onion, ginger and chili and cook for 4 minutes. Add the potatoes, peas, coriander, garam masala and the rest of the salt and cook, stirring, for 3 minutes.

Take off the heat, mix in the chopped cilantro and lemon juice and let the filling cool completely.

Divide the dough into 6 pieces, roll each into a 15–16 cm circle and cut in half. Shape each half into a cone, sealing the seam with water, fill with the filling and pinch the top firmly shut.

Make sure every seam is sealed — filling leaking into the oil makes it spatter.

Heat the oil in a deep saucepan to 160–170 °C and fry the samosas in batches over medium heat, turning, until golden and crisp.

Fill the pan no more than a third full and lower the samosas in with a slotted spoon, away from you. If the oil is too hot, the pastry blisters and stays raw inside.

Lift the samosas out with a slotted spoon onto paper towels and serve warm. Done!