Samosa

Boil the potatoes until tender, then peel and mash them roughly. Blanch the garden peas and set aside.

Heat a little olive oil in a pan over medium heat and sauté the chopped onions until soft and translucent. Add the ginger paste and cook for another minute until fragrant.

Add the shredded cabbage to the pan and stir-fry for 2–3 minutes until slightly softened. Season with salt to taste.

Combine the mashed potatoes and blanched peas into the pan with the sautéed vegetables. Stir in the chopped coriander leaves and mint leaves, mix well, and remove from heat. Allow the filling to cool completely.

Prepare the samosa dough by mixing flour, a pinch of salt, and a little olive oil with water until a firm, smooth dough forms. Divide the dough into equal portions and roll each into an oval shape, then cut in half to form two semicircles.

Shape each semicircle into a cone by folding and sealing the straight edge with a little water. Fill the cone with the cooled spiced filling, then press and seal the open top edge firmly to form a triangular parcel.

Heat oil in a deep pan or wok to 170°C (340°F). Fry the samosas in batches, turning occasionally, until they are golden brown and crisp on all sides.

Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with mint chutney or tamarind sauce.