Cauliflower Samosas - Peter Kuruvita

Ingredients

• vegetable oil, for deep-frying
• Tamarind chutney, to serve
• 150 g (5½ oz/1 cup) plain (all-purpose) flour
• 75 g (2½ oz/½ cup) atta flour (high-protein durum wheat flour)
• a pinch of salt
• ½ teaspoon baking powder
• 3 teaspoons melted ghee or rice bran oil
• 12–15 peanuts
• rice bran oil, for pan-frying
• a pinch of panch phoron
• 2 1/2 cm (1 inch) knob of fresh ginger, peeled and very finely chopped, or
• crushed and chopped in a blender
• 3–4 Indian green chillies, chopped
• 1 potato, peeled and finely diced
• ½ small cauliflower, chopped
• a handful of frozen peas
• 1 tomato, chopped
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon chilli powder
• a pinch of salt, or to taste
• a pinch of sugar, or to taste
• ½ teaspoon cumin seeds, dry-roasted and ground
• ½ teaspoon coriander seeds, dry-roasted and ground
• 2–3 dried red chillies, dry-roasted and ground