Makes 12 

1/2 tsp cumin seeds
A pinch of salt
4 tbsp olive oil

5cm piece root ginger, peeled and grated
1 green chili, deseeded and chopped
Juice of 1 lime
2 tbsp chopped fresh coriander
25g frozen peas, thawed


  • Prepare a deep fat fryer filling it one third full with vegetable oil. Heat to 170oC.
  • To make the dough, place the flour, cumin seeds and a pinch of salt in a bowl. Mix the oil and water, then stir into the flour to make a soft dough. Knead for a few minutes until smooth. Return to the bowl, cover and set aside whilst you prepare the filling
  • For the filling: heat the olive oil and add cumin seeds, when crackling add the ginger, chilli, dried spices and stir for 30 seconds. Add the olives and potatoes and mix well, sauté for 5 mins until hot. Stir in the rest of the ingredients and remove from the heat. Add salt to taste.
  • Divide the dough into six then on a lightly floured surface, roll each into a thin oval about 12 x 24cm, cut in half. Brush water on the straight edge of the semi-circle, then divide the filling between the semi circles, leaving the edges clear. Fold the straight edge, bringing together the watered edges, and pinch to seal and make a triangular parcel. Repeat with the rest.
  • Deep-fry the samosas, a few at a time, in the hot oil until golden brown. Drain on kitchen paper and serve warm with chutney.