Makes 24

Ingredients: 3 tbsp vegetable oil; 1 large onion; 6oz shelled peas; 1lb potatoes; 1 chopped green chilli; 1 tsp garam masala; 1tsp roast cumin seeds; 2 tbsps water; 3 tbsps chopped coriander; 1.5 tbsp grated fresh ginger; 1.5 tbsps lemon juice; 1 tsp salt; 500g shortcrust pastry

Peel and dice potatoes. Steam or boil until just tender. Heat the vegetable oil in a large frying pan. When hot add the chopped onion. Add the pease, coriander, ginger, chill and water. Cover and simmer. Add the Garam Masala, roasted cumin seeds, diced potatoes, salt and lemon juice. Cook on a low heat for 3-4 minutes. Leave to cool.

On a lightly floured surface, roll out each pastry block to a rectangle measuring 35cm by 26.5cm, then cut each piece into twelve 9cm squares. Brush the edges of the squares with water and divide vegetable mixture between them. Fold pastry over filling to form triangles, pressing edges firmly together to seal. Leave to rest for 30 minutes.

Deep fry in small batches in hot oil for 3-4 minutes, until golden brown. Drain on absorbent paper and serve immediately.