For the filling:

2 tbsp vegetable oil
¼ tsp cumin seeds
1 onion, chopped
2 green chillies, finely chopped
¼ tsp salt
¼ tsp ground coriander
Pinch of garam masala
300g/10 ½ oz potatoes, peeled boiled and roughly mashed
A handful of coriander leaves, chopped

For the Pastry:

300g/10 ½ oz plain flour, plus a little extra for dusting
2 tsp oil
Pinch of salt

First make the filling.

HEAT the oil in a saucepan, then add the cumin seeds and when they splutter, put in the onion and chillies.FRY for 6-7 minutes until they are soft.

ADD the salt, coriander and garam masala, and stir-fry for a minute.

TIP in the mashed potato and coriander leaves and stir well to blend the ingredients together.

PREHEAT the oven to 180C/350F/gas mark 4.

Now make the pastry.

PLACE the flour, oil, salt and 6-7 tablespoons of water into a bowl

KNEAD into a dough for 5-8 minutes.

MIX together a little flour and water to make a glue-like paste.

DIVIDE the dough into golf-ball size pieces and, on a floured surface, roll them out into thin rounds about 7.5cm/5inch in diameter and 3mm thick, then cut each round in half. You can also use a round pastry cutter.

LIFT carefully lift one of the semi-circles and apply the ‘glue’ to the straight edge.

FOLD it to make a cone shape, sealing the pasted straight edge, then lift the cone with the tapered end at the bottom, and fill it with about 1 tablespoon of the potato mixture.

SEAL the samosa with a little more glue, pressing the edges firmly together.

REPEAT the process until all of the pastry has been used up.

PLACE the samosas on a baking tray and put in the centre of the oven. Bake for 25-30 minutes, turning them once halfway through cooking until lightly browned.

SERVE hot with tomato chutney or ketchup.