Vegetable Samosa

To make the filling:
Mix the spices to a paste in ¼ cup of water then in a pan, heat the oil to medium heat and add the asafoetida and cumin seed and cook, stirring for a minute before adding the ginger, garlic & chilli.

Fry for 2 minutes, stirring all the while before adding the spice paste and cook for 3 minutes stirring all the while. Add the peas, cooking a further minute.

Add the mashed potato, coriander, lemon juice and salt. Stir to combine and check the seasoning. Allow to cool.

To make the wrapper:
Combine the flour, nigella seed, salt and oil in the bowl and rub the ingredients together with the palm of your hand. Slowly add the water, about 25ml at a time and stir with your hands bringing the ingredients together for a tight dough, knead for 3-4 minutes.
Roll the dough into the shape of a thick sausage then place on a lightly floured tray and cover with a cloth and allow to rest for 20 minutes or until needed.

Divide the dough into 10 and flatten slightly. Using a rolling pin, roll each disc to an oval shape 3 millimetres thick. Cut the oval in half from left to right. Place the straight edge of the pastry onto your palm along the edge of your pointing finger. Moisten ½ cm of half of the straight edge with water rubbing to make the edge sticky then bring the 2 edges together to make a cone shape.

2/3 fill the cone with the filling then moisten half of the top edge once again and bring the top together making a small pleat on the edge opposite the join of the cone. Cover with a cloth.