Ingredients

For cover:

• 1 cup plain flour (maida)
• 2 tbsp. warm oil
• water to knead dough

For filling:

• 2 potatoes large boiled, peeled, mashed
• 1 onion finely chopped
• 2 green chillies crushed
• 1/2 tsp. ginger crushed
• 1/2 tsp. garlic crushed
• 1 tbsp. coriander finely chopped
• 1/2 lemon juice extracted
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala
• 1/2 tsp. coriander seeds cru shed
• 1 tsp. red chilli powder
• salt to taste
• oil to deep fry

• 

  Samosa

Method

For dough:

• Make well in the flour.
• Add oil, salt and little water.Mix well till crumbly.
• Add more water little by little, kneading into soft pliable dough.
• Cover with moist cloth, keep aside for 15-20 minutes.
• Beat dough on worksurface and knead again. Re-cover.

For filling:

• Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
• Stir fry for a minute, add onion, saute till light brown.
• Add coriander, lemon, turmeric, salt, red chilli, garam masala.
• Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
• Cool. Keep aside.

To proceed:

• Make a thin 5″ diam. round with some dough.
• Cut into two halves. Run a moist finger along diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh

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