Make The Mixture by combining 2 tbsp cumin seeds, 2 tbsp black mustard seeds and 1 tbsp fenugreek seeds.

Peel and dice the potatoes, then place them in a bowl of water to prevent browning.

Heat olive oil in a saucepan over medium heat, add the whole spices and curry leaves and cook for one minute.

Add garlic, then the ground spices and a pinch of salt; stir for 30 seconds.

Drain the potatoes, add to the pan and mix well. Cover and cook for 15 minutes, stirring occasionally.

Add the frozen vegetables and cook until the potatoes are soft, about 10–15 minutes.

Stir through the coriander, season to taste and cool completely.

In a large bowl, mix the flour, cumin seeds, curry leaves and a pinch of salt.

Add the olive oil and rub with your fingers until it resembles fine sand.

Gradually add ¾ cup (185ml) water, kneading for 5-10 minutes until smooth.

Divide into eight balls and roll each into thin circles, about 1-2mm thick.

Cook briefly in a dry frying pan – about 10 seconds per side – just to firm up.

Cut each circle into quarters so you have small triangles.

Mix 3 tbsp flour with ¼ cup (60ml) water to make a paste.

With the curved edge facing you, overlap the straight sides to form a cone and seal with the paste.

Spoon in the filling, then fold the top over and seal again.

Heat oil in a deep pan or fryer to 170-180° Celsius.

Fry the samosas in batches until crisp and golden, 5-8 minutes.

Drain on paper towel.

Serve hot with chutney or tomato sauce spiked with Tabasco – and a strong cup of tea.