Samosa pav

Step 1: Mix 7 oz plain flour (maida), ½ tsp carom seeds (ajwain) and a third of the 1 ½ tsp salt. Add 3 tbsp of the 4 ¼ cups sunflower oil and rub it in with your fingertips for 2–3 minutes, until a handful pressed together holds its shape like damp sand.

Step 2: Add ¼ cup cold water a little at a time and knead to a stiff, smooth dough. Cover and rest for 20 minutes.

Step 3: Heat 1 tbsp of the oil in a frying pan over a medium heat, add 1 tsp cumin seeds and let it sizzle for 20 seconds, then add 1 tbsp fresh ginger and 2 green chillies and fry for 30 seconds.

Step 4: Add 2 ⅞ oz frozen peas, 1 tsp ground coriander, ½ tsp garam masala, 1 tsp dried mango powder (amchur) and the rest of the salt, then 1 ⅛ lb floury potatoes. Stir for 3 minutes until well mixed and dry. Stir in ⅓ oz fresh coriander and cool completely.

Step 5: Divide the dough into 3 balls and roll each into an 18 cm oval. Cut each across the middle. Wet the straight edge of one half, fold into a cone and press the seam to seal.

Step 6: Fill each cone with a sixth of the filling, wet the top edge, pinch it shut and stand the samosa on its base. Repeat to make 6.

Step 7: Pour the remaining oil into a deep pan so it is no more than a third full and heat to just 300°F on a thermometer (a bread cube should only bubble gently and take over a minute to colour). Never leave the oil unattended.

Step 8: Lower in 3 samosas and fry for 12–15 minutes on a low-medium heat, turning now and then, until blistered and evenly golden and the pastry sounds hollow when tapped. Common mistake: starting in very hot oil; the pastry browns in patches and stays raw and doughy inside.

Step 9: If you like, slit 6 long green chillies, for frying and fry them in the oil for 30 seconds until blistered, then drain and sprinkle with a pinch of salt.

Step 10: Split each 6 soft dairy-free bread rolls (pav) without cutting right through, spread one side with 3 tbsp dry red garlic chutney and the other with 4 tbsp green coriander-mint chutney, push in a hot samosa and squash gently. Serve with the fried chillies.