Samosas

• 250 g plain flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 12 teaspoon ground turmeric
• 40 g unsalted butter, chilled and diced
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chile, seeded and finely chopped
• 350 g floury potatoes, cubed and boiled
• 75 g frozen peas, thawed
• 1 teaspoon ground cumin
• salt
• 2 tablespoons fresh coriander, chopped
• vegetable oil, for deep frying

1. Sift the flour, baking powder, salt and tumeric into a bowl.
2. uUsing your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.
3. Stir in about 150mls water to make a soft dough.
4. Knead well for a few minutes, then roll into 8 balls.
5. Cover with a damp cloth and set aside for 30 minutes.
6. Heat the oil in a large frying pan and cook the onion, garlic and chilli for 3-4 minutes until softened and golden.
7. Add the potatoes, mashong down roughly with a fork.
8. Add the peas, cumin and salt to taste; remove from the heat and stir in the coriander.
9. Heat about 5cm of oil in a wok.
10. Meanwhile, roll out each piece of dough into a 10cm round.
11. Spoon an eighth of the potatoe mixture into the centre of each round.
12. Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, thn gently flatten out each samosa.
13. Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown.
14. Drain on kitchen paper and eat warm.

flour, baking powder, salt, ground turmeric, unsalted butter, vegetable oil, onion, garlic, red chile, floury potatoes, frozen peas, ground cumin, salt, fresh coriander, vegetable oil

Taken from www.food.com/recipe/samosas-124903 (may not work)