Paneer and pea samosas

Ingreadient

• 400g plain flour, plus extra to dust
• 1 tsp fine sea salt
• 1tsp carom seeds (see Know-how)
• 80ml sunflower oil, plus extra for oiling
• 1 tbsp sunflower oil, plus extra for deep-frying
• 2 tsp mustard seeds (use a mixture of black and yellow)
• ½ tsp garam masala
• ½ tsp chilli powder
• 1 tsp mango powder (see Know-how)
• 1 green chilli, finely chopped
• 100g peas (frozen or fresh)
• 225g paneer, coarsely grated
• Finely grated zest 1 lemon
• 4 tbsp finely chopped fresh coriander
• 2 tbsp finely chopped fresh mint
• 1¼ tsp fine sea salt
• Coriander chutney and tamarind chutney to serve

Instruction

1. For the pastry, put the flour, 1 tsp salt and carom seeds (see Know-how) in a bowl and add the sunflower oil. Use your fingers to rub the oil into the flour. Slowly add 150ml cold water, using just enough to bring the mixture together into a dough. Knead for a few minutes until smooth, then leave to rest in an oiled bowl covered with cling film.
2. To prepare the filling, heat the oil in a frying pan, then add the spices, mango powder and fresh chilli . Stir well, then add the peas and cook for 1-2 minutes until they begin to soften.Turn down the heat, add the grated paneer and lemon zest, mix well and cook for 2 minutes more. Stir in the coriander, mint and 1¼ tsp salt. Set aside for the filling to cool.
3. Meanwhile, shape the samosa pastry into a long cylinder and cut into 12 equal portions. Then roll each into a 17-18cm diameter circle. Cut each circle in half.
4. Once the filling is cool, take a semicircle of pastry in the palm of your hand and dab some water over the straight edge. Shape the pastry into a cone and stick the straight edges together with about a 1cm overlap to help them seal. Put about 2 tbsp of the paneer mixture in the cone. Dab the inside edges of the open end of the cone with water and pinch together to seal, then set aside on a lightly floured surface. Repeat with the remaining ingredients to make 24 samosas.
5. Heat the oven to 140°C/120°C fan/gas 1. To cook the samosas, fill a deep fat fryer or wide, heavy-based pan with oil until about a third full and set over a medium heat. When the oil is hot (see Chetna’s tips), carefully fry the samosas, 3-4 at a time (depending on the size of the pan), for 5-8 minutes until golden and crisp, turning halfway through. Remove to a wire rack with a slotted spoon and keep hot in the oven while you cook the rest.
6. Serve hot with Indian chutneys.