Samosas from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• 2 tablespoons lemon juice, or to taste
• ¼ teaspoon cayenne pepper
• vegetable oil, to deep-fry
• 175 g/6 oz shelled peas, fresh or frozen (if frozen, defrost them first)
• 1 tablespoon peeled and finely grated fresh ginger
• 1 fresh, hot green chilli, finely chopped
• 725 g/1 lb 9½ oz potatoes, boiled in their jackets and allowed to cool
• 4 tablespoons vegetable oil
• 1 medium-sized onion, peeled and finely chopped
• 1 teaspoon ground coriander seeds
• 1 teaspoon Garam masala
• 1 teaspoon roasted cumin seeds, ground
• 3 tablespoons very finely chopped fresh green coriander
• 3 tablespoons water, plus a little more if needed
• 1½ teaspoons salt, or to taste
• 4 tablespoons water, plus a little more if needed
• 4 tablespoons vegetable oil, plus a little more
• ½ teaspoon salt
• 225 g/8 oz plain flour