Yeshi showed me how to make these pastries one afternoon in the kitchen at 360° Leti. This Indian staple made a welcome snack most afternoons.

INGREDIENTS

500 g plain flour

1 teaspoon bicarbonate of soda

½ teaspoon slat

1 teaspoon melted ghee, cooled

½ teaspoon ajwain

Vegetable oil, for deep-frying

POTATO STUFFING

2 cups (440 g) mashed potato, cooled

1teaspoonminced ginger

1 clove garlic, minced

2 small green chillies, minced

1 tablespoon chopped coriander leaves

1 tablespoon roasted peanuts, chopped

1 tablespoon salt

1 tablespoon melted ghee

TAMARIND CHUTNEY

100 ml Tamarind Liquid*

2 teaspoons brown sugar

Pinch of salt

½ teaspoon chili powder

 *The most refined way to use tamarind is to make tamarind liquid, extracting maximum flavour without the coarse, fibrous texture of the pulp. Simmer 1 part of tamarind pulp to 3 parts of water for 30 minutes or so, then pass pulp and water through a coarse-meshed or conical sieve. Discard the fibre and seeds. If the tamarind liquid seems too thick or paste like, stir in a little extra water. Refrigerate for up to 1 month.

• To make the tamarind chutney, cook the tamarind liquid and sugar together over a medium heat until reduced and thickened – about 10 minutes. Add the salt and chilli powder, stirring to combine. Taste and adjust the ingredients if necessary so each of the flavours in the balance. Set aside until ready to serve.
• Combine the flour, bicarbonate of soda. Salt, ghee and ajwain in a large bowl. Pour in 1 cup (250 ml) warm water and knead until the dough comes together. Turn out onto a floured surface and knead for 5 minutes, then return the dough to the bowl, cover with a clean cloth and leave to rest for 1 hour.
• To make the potato stuffing, combine all the ingredients in a bowl.
• To assemble the samosas, break off 1 tablespoon dough and roll it into a thin, flat, elongated shape on a floured surface. Cur it in half crossways. Rub a little water along the edges, then press together to make a triangular pocket like a cone. Hold it in your hand and fill with potato stuffing until three-quarters full. Wet the top edge, then fold over the flap and press together. Repeat until all the dough and stuffing have been used. Stand the pastries on a plate in a single layer and refrigerate for 1 hour to become firm.
• Heat the oil in a kadhai or wok (or deep saucepan) to 160°C (no hotter, or the pastries will burn). To test the temperature of the oil, sprinkle in some flour – if the flour sizzles, it is ready. Fry the samosas a few at a time for 4-5 minutes until crisp and golden. Remove from the oil with a slotted spoon and drain on paper towel.

Serve hot with tamarind chutney.