Samosa

Ingredients

For Cover

• - 1 cup: Plain flour (maida)
• - 2 tbsp: Warm oil
• - Water to knead dough

For Filling

• - 2 large: Potatoes (boiled, peeled, mashed)
• - 1/2 cup: Onion finely chopped
• - 1/2 tsp: Ginger crushed
• - 1/2 tsp: Garlic crushed
• - 2-3: Green chillies crushed
• - 1 tbsp: Coriander finely chopped
• - 1/2 tsp: Lemon juice
• - 1/2 tsp: Turmeric powder
• - 1/2 tsp: Garam masala
• - 1/2 tsp: Coriander seeds crushed
• - 1 tsp: Red chilli powder

Salt to taste

• - Oil to deep fry

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 work surface 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 tilllight 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.