Start by heating a splash of oil in a pan. Add the chopped onions and sauté until they become translucent. Next, toss in the minced garlic, grated ginger, and sliced chili. Stir continuously so they don’t burn.

Next, add the whole cumin and crushed fennel seeds. Watch out for those aromatic oils as they bloom! After about a minute, sprinkle in the garam masala, coriander, turmeric, and lemon zest. Stir and let that fragrant goodness envelop your kitchen.

Now, it's time to add the potatoes and cauliflower. Mix well and pour in just enough water to cover the ingredients. Let it simmer until the potatoes become tender.

Finally, stir in the peas and allow everything to meld together. Once the filling is thick and the vegetables are softened, remove it from the heat and mix in the chopped coriander.

For the pastry, combine the flour, baking powder, ajwain seeds, and salt in a bowl. Make a well in the center, and add water gradually while mixing with your fingers. Knead the mixture until it forms a soft dough. Cover with a damp cloth and let it rest for at least 30 minutes.

Now comes the fun part! Divide the dough into small balls. Roll each ball into a thin oval on a floured surface. Cut the oval in half to create two semi-circles. Form a cone shape with each piece, sealing one edge with a little water. Stuff the cone with filling, then fold and seal the top edge.

Heat oil in a deep pan over medium heat. Once hot, gently lower the samosas in batches, ensuring not to overcrowd the pan. Fry until they turn a beautiful golden-brown color. Remove and drain on paper towels to absorb excess oil.

And voilà, your Jamie Oliver samosas are ready to serve!