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