Potatoes and peas samosas

1. Sieve the flour for the pastry into a bowl. Add salt, half of the oil. Rub the oil into the flour with your hands, and then add water slowly and combine, together.
2. Add the rest of the oil and knead until smooth and soft. Cover the bowl with cloth and leave to rest at room temperature for 30 minutes.

filling

1. Cook in water until soft but not mushy, once cooked drain water and keep the cooked potatoes aside.
2. Heat oil in a frying pan on medium heat, add ginger powder, fennel seeds, cumin seeds, once start sizzling, add the peas and cook for a few minutes.
3. Add green chilli, chilli powder, ground coriander, garam masala, salt mix, and cook for 1 minutes. Add the cooked potatoes into the pan and combine it well, and cook for 2-3 minutes.
4. Add the chopped coriander, and make sure the mixture is well coated with spices. Check the seasoning. Remove from heat, leave it cool.
5. Next heat a frying pan on a very low heat, meanwhile divide the rested pastry into 8 equal-sized balls. Roll each ball into a circle on a lightly floured work surface to approximately 15cm diameter.
6. One at a time, lay the pastry circles into the frying pan to warm through (without cooking) Cut into half.
7. Brush the edges with water. Bring the straight edges together to make a cone and fill with a he filling. Pinch and seal the open edge and then push it with a fork. Repeat until all the remaining dough is not made into samosas.
8. Prepare a plate with kitchen paper, and keep aside.
9. Heat a deep heavy-bottomed pan, half full with oil and bring the temperature to 175C. Once the oil is hot, deep-fry the samosas, two at a time, for 4 minutes until light brown and crispy.
10. Cook them in batches and remove with a slotted spoon when ready; transfer to the lined paper to drain the excess oil.

Spicy chickpeas

1. Heat the oil in a pan on medium heat, then add the five-spice mix and fry for 1 minute. Add the ground ginger, Kashmiri red chilli powder, garam masala, tomato puree, dried fenugreek leaves, salt, water and mix well.
2. Drain and wash the chickpeas and add them into the pan, leave it to cook on a medium heat for 5 minutes. Stir occasionally and check that it doesn’t stick to the pan.

Mint & coriander chutney

1. Add all the ingredients in the food processor and whizz it into a smooth paste…

serving

1. On a plate squash the samosas, spread the chickpeas over the samosas, drizzle the yogurt mix.
2. Drizzle mint and coriander chutney, and then tamarind chutney large handful of halidram aloo bhujia, sprinkle fresh pomegranate seeds, small handful fresh coriander and chaat.