For the dough: Rub butter into flour and salt until sandy. Gradually stream in cold water, kneading firmly for 10 minutes until smooth and stiff. Wrap in clingfilm and rest for 1 hour.

In a saucepan, heat butter over medium flame; sauté diced onions, garlic, ginger, and chillies for 4 minutes until translucent.

Add turmeric, red chilli powder, and Herb & More Garam Masala; sauté for 60 seconds until aromatic oils release. Fold in crushed potatoes, green peas, and lemon juice. Season with salt and cool completely.

Divide rested dough into 4 balls, roll each into an 18cm disc, and slice in half into semi-circles. Lightly moisten the straight edge with water, fold into a tight cone, and stuff generously with spiced potato mixture. Pinch top seams shut.

Heat frying oil to 170°C. Lower samosas gently in batches and fry for 8 - 10 minutes, turning occasionally, until pastry is blistered, ultra-crisp, and golden amber.

Prepare raita: Blend yoghurt, fresh coriander, crushed coriander seeds, dried mint, sea salt, and lemon juice until creamy. Stir in cucumber brunoise and drizzle with olive oil. Serve hot samosas with chilled raita.