Samosa

Step 1: Steam 7 oz shelled peas, 3 potatoes and 2 carrots in a pressure cooker until one whistle. Release the pressure and drain.

Step 2: Heat 3 tbsp oil in a saucepan and add 1 tsp cumin seeds, 1 tbsp sesame seeds, 2 cinnamon sticks and 3 cloves.

Step 3: Add 1 big onion and cook until tender.

Step 4: Take off the heat and mix in 3 tbsp lemon juice, ½ tsp red chilli powder, ground turmeric, 2 tbsp sugar, 1 tbsp green chilli paste, 1 tsp cinnamon-clove powder, 2 tbsp fresh coriander and 2 tsp salt.

Step 5: Add the boiled vegetables and cook on a low heat for 2 minutes, mixing gently.

Step 6: Take off the heat and cool the filling completely.

Step 7: Whisk 2 tbsp plain flour with ¾ cup water, adding it a little at a time, into a smooth, thick sealing paste.

Step 8: Cut the stack of 1 samosa chapaties (samosa pastry) into four segments (long strips).

Step 9: Fold one end of a strip over diagonally to make a triangle, then fold again to form a cone-shaped pocket. Seal the overlapping edge with a dab of paste.

Step 10: Fill the pocket tightly with filling, then fold the rest of the strip over to close the triangle and seal the edges with paste.

Step 11: Heat oil over medium heat and deep fry the samosas in batches until crisp and golden.

Step 12: Serve the samosas hot with lemon wedges and green, red and tamarind chutneys.