MASALA PEANUTS:

1. Heat oil in a medium size frying pan then add onion for 2 minutes, before peanuts, coriander, spice and curry leaves. Cook, stirring for 5 minutes until golden then add salt and lemon/lime juice to taste. If storing, allow to completely cool first.

SAMOSA:

1. Pastry: in a large bowl, combine flour, salt and ajowan. Using your fingers, rub ghee in until mixture resembles bread crumbs. Add water a tablespoon at a time to form a firm dough. Turn out on a clean surface and knead for 5 minutes, until smooth. Pat into a ball, wrap in plastic wrap, and set aside at room temperature for at least 30 minutes.
2. Filling: meanwhile, in a saucepan of boiling salted water, cook potatoes until fork-tender, about 15-20 minutes. Drain and set aside.
3. In a saucepan over medium heat, heat oil. Add onion and ginger and sauté for 2 minutes, until soft. Add chilli, cumin, ajowan, chaat masala, salt and pepper and cook, stirring often, for about 2 minutes, until fragrant. Add cooked potato, stirring until potato is well coated in spice mixture and begins to break down. Stir through peas and coriander. Turn off heat and gently mash. Set aside to cool (transferring mixture to a bowl will speed up the process).
4. Preheat oven to 200ºC
5. Divide prepared dough into 12 even pieces (keep covered). On a lightly floured work surface, using a rolling pin, roll each dough piece into a square shape about 2 mm thick. Place a generous tablespoon of potato mixture in the centre of each square. Dip your finger in water and run around edge of pastry, then gently fold pastry over filling to make a triangle. Press edges tightly to seal. If desired, use a fork to press a pattern into the sealed edges. Transfer samosas to a lined baking sheet. Repeat with remaining dough and mixture. Brush both sides of each samosa with melted butter. Bake in preheated oven for 20 to 30 minutes, turning once, until pastry is golden and crisp.

Raita:

1. combine all ingredients; adding a little water to thin if desired.