Vegetable samosa

In other words, subzi (in Hindi, for example) samosa!
 वेगेताब्ले समोसा
This is a bit of a weekend project. An essential form of childcare for me, as you may have surmised, involves a project with at least two children and a general writing off of the kitchen. Try this. I will say that you need to get the pastry nice and thin; other than that, don't fuss at the offspring: these will taste wonderful even if they have been dropped on the floor.

Makes 20-24.

180g plain white flour
Fat pinch of salt
4 level tbs soft unsalted butter

So, this is for your pastry. Get a child to do it (it'll get their hands clean! I'm joking, of course) and then finish off the rubbing in so that it's like fine breadcrumbs. Actually, I'm sure you know how to make pastry. Just add some water --say 5tbs, but take it bit by bit-- until you have a smooth ball and put it to one side. And an important thing about pastry is that it likes to be kept cool. Then it will behave better.

For the filling, try this for starters. As you get more confident, you could try adding other fillings: keema (minced lamb) some finely chopped chicken or even prawns. But always with potato: that's what makes these so good, I think.

4 medium potatoes, cut into small dice (or cook in larger pieces and then dice them when they are cooked)
1 onion, finely chopped
170g frozen peas
1 finely chopped red or green chilli
salt to taste
freshly ground black pepper
1 dsp cumin seeds; ditto coriander: bash them up a bit first. Use a pestle and mortar.
1tbs finely chopped fresh ginger
1 dsp yellow mustard seeds
1 dsp garam masala

First, cook your potatoes until they are well done, adding the frozen peas just before they get to this point. You could also plonk a bit of frozen spinach in with them when they are cooking. Very good for you. Drain well and mash the potatoes and peas.

Now fry off the chopped onion in a bit of sunflower oil or ghee (clarified butter) and then add the spices. Don't let them burn. Cook gently for a couple of minutes and then add the potatoes to the frying pan. Mix well and cook for another minute. Taste, taste and see if you are happy. A little lemon or lime juice might be good here.

I have to say that the next bit is where I might disappoint Madhur Jaffrey or Vicky Bhogal. I roll my pastry out and cut it into about 24 squares and, having filled them with about a dessertspoonful of the mixture, I then fold them into triangles, folding the edges together neatly, dampening them down with a little water and trimming them, if necessary, with a sharp knife or my cooking scissors. If you want to be fabulously authentic, may I suggest that you repair to one of the above authors and follow their instructions for folding!

Now, the key points about samosas. Fry them slowly in shallow hot oil, turning once or twice, until they are golden brown and very crisp. Also, if you keep the filling to between a dessertspoon and a tablespoon, they should not explode. Keep the pastry thin and drain them well on kitchen paper after you've fried them and they won't be greasy, either.

I like these with a sharp tamarind and mind fresh chutney. Mix two tablespoons of tamarind paste with six tablespoons of water. It is watery, in case you were wondering. Salt and sugar to taste (although I dispense with the latter) and a big bunch of finely chopped fresh mint. OR, the same of tamarind and thick Greek yoghurt to taste with a good pinch of salt.

Alternatively, I was once served a lovely chutney for these which consisted of good thick yoghurt, tamarind paste and mint jelly from a jar. And a related household tip from my plumber which I cannot resist passing on: this thick green gelatinous stuff is brilliant for smearing on your taps and shower head in hard water areas. It clings, you see. Leave it overnight and your limescale is history. He advises you to go to Lidl for the best value mint jelly. It also has no bits! This is a jolly useful text, isn't it?