Ingredients

• PASTRY: 2 cups all-purpose flour
• 1/2 tsp ajwain (carom seeds) and 3/4 tsp fine salt
• 1/4 cup ghee or cold neutral oil
• About 1/2 cup cold water
• FILLING: 2 tbsp neutral oil
• 1 tsp cumin seeds
• 1 tbsp LXV Mystic Orient Spice Blend
• 1 tbsp grated ginger and 2 garlic cloves, minced
• 3 scallions, whites and greens separated, sliced
• 1 cup napa cabbage kimchi, drained and roughly chopped
• 1 1/2 lbs Yukon Gold potatoes, boiled, peeled and coarsely crushed
• 1/2 cup green peas
• 1 tsp amchur and 1 tsp fine sea salt
• Neutral oil, for deep frying
• Tamarind chutney and cilantro chutney, to serve

Method

1. Rub the ghee into the flour, ajwain and salt until the mixture holds its shape when squeezed. Add cold water a little at a time to make a firm, stiff dough — much stiffer than you think. Knead 2 minutes, cover, and rest 30 minutes. A soft dough gives you a bubbled, soggy samosa.
2. Heat the oil for the filling over medium. Add the cumin seeds and let them sizzle, then the LXV Mystic Orient Spice Blend, ginger, garlic and scallion whites. Fry 1 minute.
3. Add the chopped kimchi and cook 4-5 minutes until most of its liquid has evaporated — a wet filling will burst the pastry in the fryer.
4. Fold in the crushed potatoes, peas, amchur and salt. Cook 3 minutes, then stir through the scallion greens and cool completely.
5. Divide the dough into 8 balls. Roll each into a 6-inch oval, cut in half, and form a cone by brushing one straight edge with water and overlapping it.
6. Fill each cone about two-thirds full, press out the air, and seal the top edge firmly with a water-brushed pleat. Stand them on a tray as you go.
7. Heat 3 inches of oil to 275°F. Fry the samosas in batches 8-10 minutes at this low temperature, turning occasionally — they should barely color. This slow first fry is what gives you a blistered, flaky shell.
8. Raise the oil to 350°F and fry each batch again for 2-3 minutes until deep golden and crisp. Drain on a rack, not paper.
9. Serve hot with tamarind and cilantro chutneys.

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