Cashewnut mini samosa

Step 1: Heat 2 tbsp oil, add 1 tsp cumin seeds and let it sizzle, then add 2 medium onions and sauté for 5–6 minutes, until tender.

Step 2: Add 10 ½ oz cashew nuts, ⅔ oz fresh coriander, 1 tsp lemon juice, 2 tsp chilli paste, 1 tsp salt and 1 tsp sugar, mix well and leave to cool.

Step 3: Mix 3 ½ oz plain flour, ½ tbsp lemon juice and ¾ tsp salt, then bind into a firm dough with ¼ cup ice-cold water, adding it a little at a time. Divide into 12 equal portions (an even number: they are rolled in pairs).

Step 4: Roll two portions into small rounds. Brush the top of each with a little 1 tbsp oil, dust with 2 tbsp plain flour, and place one on the other, oiled sides facing.

Step 5: Gently roll the pair out into a thin round about 15 cm across. Repeat with the rest of the dough.

Step 6: Roast each double round on a griddle over a very low heat for about 30 seconds a side, just until it firms up without browning. Peel the two layers apart while warm and keep them wrapped in a cloth so they stay soft.

Step 7: Cut each round into 4 segments.

Step 8: Take one piece of pastry and fold it into a cone, overlapping the edges and sealing them with a dab of 2 tbsp plain flour.

Step 9: Fill the cone tightly with filling, then brush the open edge with paste and fold it over to seal it completely, so no oil gets in while frying.

Step 10: Heat oil over a low to medium heat (325°F) and deep fry the samosas in batches for 5–6 minutes, until golden brown and crisp. Drain on kitchen paper.

Step 11: Serve hot with lemon wedges.