Rich Indian Pastry

A TRADITIONAL NORTH INDIAN PASTRY – FLAKY AND BUTTERY WITH LOTS OF FLAVOUR – IT IS A FIRM FAVOURITE AND BASE FOR MOST INDIAN STREET SNACKS. ANY PASTRY LEFT OVER, ROLL OUT WAFER THIN, CUT INTO STRIPS OR SHAPES OF YOUR CHOICE, SPRINKLE WITH MIXED SEEDS, SUCH AS SESAME, CARAWAY, NIGELLA OR BLACK POPPY SEEDS AND DEEP-FRY IN BATCHES. DRAIN AND SPRINKLE WITH AN EQUAL SPICE MIX OF CHILLI POWDER, SEA SALT AND SUGAR. ALTERNATIVELY, YOU CAN ADD THE SAME SEEDS TO THE DOUGH PRIOR TO KNEADING WITH WATER.

MAKES 20–25 SAMOSAS OR PASTIES | PREPARATION TIME: 20 MINUTES

FRESH

200g butter, melted

1½ teaspoons lemon juice

PANTRY/LARDER

500g plain flour, sifted

large pinch of salt

1. Place the flour and salt in a bowl, pour in the butter and lemon juice and mix together to form breadcrumbs.

2. Using your fingertips, bind the ingredients together to form a ball, gradually adding a little warm water if necessary to bring it together into a smooth pliable dough. Cover with a damp cloth and leave for 20 minutes.