Today I fried samosas in ghee. I didn’t know I could do that, but given my newfound knowledge about the inflammatory effects of refined oils and seed oils, and the fact we only ever use olive oil, butter or ghee for cooking – I was so averse to frying samosas in the only way I ever knew we could fry them; in sunflower oil.

So I avoided ChatGPT, and went straight to Google, to ask if I could fry samosas in ghee. Google gave me the AI answer, but I bypassed it and scrolled down to an article written by a Pakistani lady who said frying samosas in ghee was better because it results in a deliciously nutty flavour.

So we did it. We made a spicy potato filling, just like my mum makes – all my samosa-making skills come from my mum, who is the queen of homemade samosas, and has had us trained from childhood in the art of wrapping them to form perfect triangles. We fried them till golden brown and crispy. We dipped them in ketchup (because I am not skilled enough to make a chutney of any kind, and my mum always gave us ketchup). We ate them together, me and my two munchkins, who are on a two-week holiday from school, so it really did feel like our old home-schooling days.

Did you know you could fry things in ghee?