Instructions: Thaw wrappers if frozen and set aside covered with a cloth.

Peel potatoes and cut into small dice.

Boil in water until just tender.

Drain.

Boil peas until just cooleed and drain.

Toast the coriander and cumin seeds in a dry pan over moderate heat until they are very aromatic. Add the chilli flakes and toast briefly. Grind to a fine powder in a spice grinder or mortar.

Mix potatoes peas spices lemon juice and chopped coriander.

Carefully separate wrappers and cut into 4cm strips.

Place a heaped teaspoonful of the filling at one end and fold the wrapper over diagonally.

Fold again so the lower edge is square then again to make a diagonal.

Continue in this way until the wrapper has been used up and the pastry is formed into a triangular shape with the filling completely enclosed.

Damp the end with water and stick down.

Deep fry in small batches until golden turning twice.

Remove to a rack lined with absorbent paper to drain.

Serve hot with tamarind sauce sweet chilli sauce or fresh mint chutney.

Makes 24

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