Blue cheese samosa

Instructions

1. For the filling, peel potatoes, boil or steam until just done, without it being mushy. Drain and set aside to cool completely.
2. For the dough, add flour, carom seeds, salt and ghee to a large bowl. Use your hands to bring the ghee and flour together until it reaches a similar consistency to wet sand. Gradually add the water, a little at a time, working it into the flour until it comes together as a dough. Pour onto a clean bench and knead to form a firm ball of dough. Cover and rest for 25-30 minutes.
3. Once potatoes are cool, cut into cubes. Then add vegetable oil to a hot pan over medium heat. Add mustard seeds and fry for 10-30 seconds or until they begin to pop. Add curry leaves stir and garam masala. Fry for a few seconds or until fragrant. Pour over the cooled potatoes. Stir the spices through the potatoes, add salt and both cheeses.
4. To assemble, knead the rested dough on a clean board to smoothen. Roll into a log and divide into 5 equal portions. Roll one portion into a ball, keep the others covered to prevent them from drying out. Roll the dough into an oval shape, approximately 20 x 15 cm (8 x 6 inches) wide. Cut lengthwise into two parts. Roll and join the edges to make a cone, you can use a little water to help seal the edges. Fill the cone with the potato mixture, gently seal the edges. Cover if they begin to dry out. Repeat the process until all of the dough and filling has been used.
5. Heat the vegetable oil in a large wok to 170°C. Fry for 6-7 minutes or until golden. Carefully remove from the oil and place on a plate lined with a paper towel to cool for a few minutes.
6. Whisk the sour cream, japanese mayo, garlic powder, onion powder, sriracha together until the powders have dissolved. Mix through lemon juice. Thin out with a splash of milk.
7. Place your spicy ranch dressing in a serving bowl on the side of the golden samosas.