Chatpatta samosa

Step 1: Put 1 ¾ oz savoury jini sev, 2 ⅝ oz fried bengal gram lentils (chana dal), 2 ⅝ oz fried green gram lentils (moong dal), 1 oz potato crisps, 2 ⅛ oz fafda gathiya and 2 ⅝ oz fried peanuts and cashews in a bowl and crush them into a coarse mixture with a rolling pin or in short pulses in a grinder.

Step 2: Heat 1 tbsp oil in a pan, add ½ tsp mustard seeds and ½ tsp cumin seeds and let them splutter.

Step 3: Take the pan off the heat and add the crushed mixture, 9 oz sweet mango pickle (katki), 1 tsp ground turmeric, 1 ½ tbsp red chilli powder, 1 tbsp cinnamon-clove powder, 1 tbsp ground fennel seeds, ½ tsp asafoetida, 1 tbsp tamarind chutney, 2 tbsp sugar and 1 tbsp salt. Mix well and keep aside to cool.

Step 4: Mix 9 oz plain flour, 2 tbsp lemon juice and 1 ½ tsp salt, then bind into a firm dough with ½ cup ice-cold water, adding it a little at a time. Divide into 16 equal portions (an even number: they are rolled in pairs).

Step 5: 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 6: Gently roll the pair out into a thin round about 15 cm across. Repeat with the rest of the dough.

Step 7: 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 8: Cut each round into 4 triangles.

Step 9: Mix 2 ⅛ oz plain flour with ¼ cup water into a thick, sticky sealing paste.

Step 10: Take one piece of pastry and fold it into a cone, overlapping the edges and sealing them with a dab of 2 ⅛ oz plain flour.

Step 11: 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 12: Heat oil in a kadai to a medium heat (350°F). Fry the samosas in batches for 4–5 minutes, turning, until golden and crisp. Drain on kitchen paper.

Step 13: Serve hot with drinks, or cool completely and store in an air-tight container for up to 1 month.