Samosa

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

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.