Aloo Samosa (Indian Crispy Potato-Filled Fried Pastry)

Rub 220g flour with 1 tsp salt and 2 tbsp oil until the mixture resembles coarse sand, then gradually add 90ml water and knead into a stiff, smooth dough. Wrap and rest at room temperature for 20 minutes.

Boil 300g potatoes until tender, peel and mash well, then combine with 60g peas, 1 tsp garam masala, 0.5 tsp ground cumin, 0.5 tsp chili powder, and a pinch of salt. Mix thoroughly until the spices are evenly distributed.

Divide the rested dough into 12 portions and roll each into a thin 15cm circle.

Cut each circle in half, wet the straight edge with water, and fold into a cone shape, pressing the seam firmly to seal.

Fill each cone with about 2 tbsp of filling, brush water along the open edges, press out any trapped air, and seal into triangles.

Press the seams firmly with your fingers - any gaps will burst open in the hot oil.

Heat oil to 170C - when a wooden chopstick inserted shows slow, small bubbles, the temperature is right.

Add samosas and fry over medium-low heat for 5 to 6 minutes, turning occasionally, until deep golden brown.

Drain on a wire rack for 30 seconds and serve while hot.

Pair with mint chutney or tamarind sauce to balance the crispy crust against the spiced potato filling.