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

 

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, sauté 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, or tomato sauce.