Chetna Makan’s Potato Samosas with Coriander-Mint Dipping Sauce

For the pastry:

• 200 g plain flour
• 1/2 tsp salt
• 40 ml vegetable oil
• 75 ml water
• For the filling
• 600 g potatoes
• 1 tsp mustard seeds
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• 1 tsp salt, Maldon
• 1 tbsp vegetable oil
• Vegetable oil to fry

For the dipping sauce:

• 1 bunch mint, stems removed
• 1 bunch coriander
• 2 cloves garlic, peeled
• juice of 2 limes
• 1 tsp caster sugar
• 1 tbsp water
• 1 tbsp olive oil

• Peel and dice the potatoes, then boil until tender. Drain and set aside to cool slightly.
• Make the pastry: combine the flour and salt, then add the oil. Rub the mixture between your fingertips until it resembles fine breadcrumbs. Add the water gradually and bring the dough together. Knead briefly until smooth, then cover with a clean tea towel while you prepare the filling.
• For the filling, heat 1 tablespoon of oil in a pan, add the mustard seeds and cook until they begin to pop. Add the garam masala, chilli powder and salt, then stir in the potatoes so they are evenly coated. Remove from the heat and let the mixture cool—spreading the potatoes on a board speeds this up.
• Shape the samosa shells: roll the dough into a long sausage, divide into eight equal pieces and roll each piece into a circle about 20cm across. Cut each circle in half. Moisten the straight edge of a semicircle with water and fold to form a cone, sealing the overlapping edge. Practice will make this easy.
• Fill each cone with about a tablespoon of the potato mixture. Moisten the open edge with water and press firmly to seal. Repeat until all samosas are assembled.
• Heat enough vegetable oil in a deep-sided saucepan for frying. When very hot, fry the samosas in small batches, taking care not to overcrowd the pan. Cook until golden and crisp, then remove with a slotted spoon and drain on kitchen paper.
• To make the dipping sauce, combine the mint, coriander, garlic, lime juice, caster sugar, water and olive oil in a blender and blend until smooth. Taste and adjust seasoning if needed, then serve alongside the hot samosas.