We had spent the entire night on a bus ending up in the not very inspiring town Ahmedabad, India (we had been there before so we knew the story) and just couldn’t wait to get out of there again. Being India, there is always a connecting bus waiting for you so we basically rushed from one to the other. Which meant no chance of getting any food or drinks. So when after a few hours our bus stopped for a break we were desperate for something to eat. We heard and smelled it while still sitting in the bus. That crackling, sizzling noise of something frying. Spicy curry mixed with cooking oil reached our hungry noses. A samosa wallah! Huge, triangular parcels bulging with vegetables in a rich curry sauce were hopping about in the frying pan. If we wanted some? Hell yeah! We had several each and they were the most delicious ever, licking my lips even now thinking about them!
While making my own, I bake them in the oven rather than frying in oil which makes then just as delicious but less fatty. Don’t be shy with the spices!

Filling
250g potatoes, diced
2 tbsp sunflower oil
1 onion, chopped
1 garlic clove, crushed
2,5 cm piece ginger root, chopped
1 tsp garam masala
2 tsp curry
½ tsp cumin seeds
100g frozen peas
2 tbsp hot water
2 tsp lemon juice
60g unsalted cashews, roughly chopped

Preheat the oven to 200C.
Boil the diced potatoes until tender. Drain well. Heat the oil in a frying pan. Add the onion, garlic, ginger and spices and fry for 5 minutes. Add the potatoes and peas, mix well and cook for a couple of minutes. Stir in the water and lemon juice and cook gently for another couple of minutes. Remove from the heat and gently mash the mixture. Add the cashew nuts, mix well and season with salt.

Pastry dough (makes about 14 samosas)
225g plain flour
1/2 tsp salt
2 tbsp vegetable oil
80 ml warm water

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
Divide the pastry into 7 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife (it should look like half moons).
Add a couple of tablespoons of mixture on one half of the dough. Fold over and seal with a bit of water.

Add the samosas to a baking tray lined with a baking sheet. Cook in the oven for about 15 minutes or until golden brown.