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Syria war: More than 200 dead in suicide attacks

For the samosa pastry, sieve the flour into a bowl. Add the salt, nigella seeds and oil. Rub the oil into the flour with your hands until it looks like breadcrumbs, then slowly add the water as needed and bring the dough together. Knead the dough briefly until it forms a ball – it should be smooth and soft. Cover the bowl with clingfilm and leave the dough to rest at room temperature for an hour.Cook the potatoes till just tender but not mushy. Drain and cool.Heat the 4 teaspoons of sunflower oil in a frying pan, add the peas and cook for few minutes.Add the ginger, chilli and all the dry spices and cook for 1 minute. Add the cooked diced potatoes and cook for 3-4 minutes, tossing through the spices in the pan. Add the chopped coriander and 1 tsp salt, and keep cooking for 2-3 minutes on a low heat. The veg should be well coated with spices. Check the seasoning. Remove from heat and cool.
For the chutney, add all the ingredients to a food processor and whizz it into a paste. Transfer to a bowl and cover till needed.Heat a frying pan on a very low heat. Divide the rested pastry into 6-8 equal-sized balls. Roll each ball into a circle on a lightly floured work surface to approximately 15cm diameter. Cook a piece of rolled dough till warm on both sides then removed from the pan and cut in half.Brush the edges with water. Bring the straight edges together to make a cone and add the filling. Pinch and seal the open edge and then crimp the edge with a fork. Repeat with remaining dough and potato filling.Half-fill a deep heavy-based pan with oil and heat to 180C. (Alternatively, heat until a cube of bread dropped in, bubbles and rises and turns golden brown.) Deep-fry the samosas, two at a time, for 4-5 minutes until light brown and crisp. Drain excess oil on kitchen roll.
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