Samosa

Ingredients:

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

For filling:
potatoes 2 large boiled, peeled, mashed
Peas ½ cup frozen or soaked overnight and boiled
onion 1 finely chopped
green chilies 2 crushed
Coriander 1 tbsp. finely chopped
ginger 1/2 tsp. crushed
garlic 1/2 tsp. crushed
Garam masala 1/2 tsp.
coriander seeds 1/2 tsp. crushed
red chilli powder 1 tsp.
lemon juice extracted 1/2
Turmeric powder 1/2 tsp
salt to taste
oil to deep fry

Method :

For dough:

Make a soft pliable dough with the flour, oil, salt and little water.
Add more water little by little as and when required.
Cover with moist cloth, keep aside for 20 minutes.
Beat dough on the work surface and knead again. Re-cover.

For filling:

Heat 2 ½ tbsp. oil, add ginger, garlic, green chilies, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add peas, coriander, lemon, turmeric, salt, red chilli, garam masala.
Cook for a couple of minutes add potatoes. Stir further 2 minutes.
Allo to Cool and set aside.
To Proceed:

Make a thin circle of 5" dia. with some dough prepared above.
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 a few at a time. Put in hot oil, deep fry on low to medium till golden brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Pat them dry on a paper towel.
Serve hot with Green and Tamarind chutneys (refer chutneys) or Tomato Ketchup