Paneer and pea samosas

Method

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 (see Make Ahead and Chetna’s tips).
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.
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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 (see Chetna’s tips).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.