Samosas

Method

Make the dough by combining flour and salt, then gradually add oil and warm water, kneading until smooth and elastic; cover and rest for 30 minutes. Meanwhile, boil the split peas until tender, then drain. Finely dice potatoes and onions, mince garlic and ginger, then fry the aromatics in oil until soft. Add potatoes and fry for 5 minutes, then stir in cooked peas, turmeric, chilli, coriander, fish sauce and spring onions, cooking until potatoes are tender; cool completely. Divide dough into 12 portions and roll each into a thin circle, cut in half, then shape each half into a cone and fill with the potato mixture. Seal edges by brushing with water, then deep fry in hot oil at 170C until golden brown, approximately 3-4 minutes per batch, ensuring they are cooked through and crispy.