Mumbai Street Samosa 🥟

Method

1. 1

   Rub ghee into flour, add ajwain and salt, bind stiff with barely any water; knead 5 minutes, rest 30 covered — a hard dough is what makes the shell flake.

2. 2

   Fry cumin, pop the peas, stir in ginger-chilli paste, dry spices and potatoes; mash-fold, finish with peanuts, lemon and salt. Cool completely — warm filling steams the shell from inside.

3. 3

   Roll dough thin, cut in half-discs, wet the edge and form tight cones; fill, seal the seam with a pleat.

4. 4

   Fry low-and-slow in warm oil, 6-8 minutes turning, until blisters set and it rings golden; rest 2 minutes, serve with both chutneys and hot chai.