Potato and cilantro Samosas

1. Heat the butter in a large non-stick skillet, add the ginger, cumin seeds, curry powder and garam masala and stir over medium heat for 1 minute. Add the potato and 3 tablespoons water and cook over low heat for 15 — 20 minutes, or until the potato is tender. Toss the Seedless white raisins, peas, cilantro leaves and scallion with the potato, remove from the heat and set aside to cool.

2. To make the samosa pastry, sift the flour, baking powder and 1 1/2 teaspoons salt into a large bowl. Make a well in the centre, add the butter, yoghurt and 3/4 cup of water. Using a flat-bladed knife, bring the dough together. Turn out onto a lightly floured surface and bring together to form a smooth ball. Divide the dough into four to make it easier to work with. Roll one piece out until very thin. Cover the rest until you are ready to use it.

3. Using a 5 inch diameter bowl or plate as a guide, cut out six circles. Place a generous tablespoon of potato filling in the centre of each circle, brush the edges of the pastry with egg and fold over to form a semi-circle. Make repeated folds on the rounded edge by folding a little piece of the pastry over as you move around the edge. Continue with the remaining pastry and filling.

4. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. It is important not to have the oil too hot or the samosas will burn. Add the samosas two or three at a time and cook until golden. If they rise to the surface as they puff up, you may need to use a large, long-handled slotted spoon to hold them in the oil to cook the other side. Drain on crumpled paper towels.

Serve with yoghurt.