Makes 8 pieces

7 tablespoons (100g) ghee or butter

2 cups (250g) flour

½ teaspoon carom seeds (ajwain)

½ teaspoon salt

2/3 cup (150 ml) water

Oil for deep-frying

Filling

8 oz (250g) potatoes

2 tablespoons oil

½ teaspoon cumin seeds

1/3 cup (50g) fresh or frozen green peas, cooked

½ teaspoon salt

1 teaspoon ground coriander

½ teaspoon ground turmeric

½ - 1 teaspoon ground red pepper

1 green chilli, deseeded and minced

1 teaspoon dried mango powder

Rub the ghee or butter into the flour until the mixture is crumbly.  Mix in the carom seeds and salt, then gradually add the water to make a firm but pliable dough.  Leave for 30 minutes, covered with a damp cloth. 

Prepare the Filling by boiling the potatoes in a pot of salted water until tender.  Cut the potatoes into small cubes.  Heat the oil and stir-fry the cumin seeds in a non-stick skillet for about 1 minute until they begin to crackle.  Add the remaining ingredients and continue stir-frying for 1 minute.  Set aside to cool. 

Roll out the pastry thinly, and then cut into circles, 3 in (6 cm) in diameter.  Cut each circle in half.  Place a spoonful of Filling in the center of one semi-circle triangle, pressing the edges together to seal firmly.

Heat the oil in a wok and deep-fry the samosas for about 5 minutes until golden brown.  Serve hot.