Posted by: vallisworld | November 13, 2008


For cover:
1 cup plain flour (maida)2 tbsp. warm oilwater to knead dough

For filling:2 potatoes large boiled
, peeled, mashed1 onion finely chopped Page 14
green chillies crushed1/2 tsp.

coriander finely chopped1/2
lemon juice extracted1/2 tsp
. turmeric powder1/2 tsp
. garam masala1/2 tsp
. coriander seeds crushed1 tsp. 
red chilli powdersalt to taste
oil to deep fry
MethodFor 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 green chilli, 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
.Serve hot with green and tamarind chutneys or tomato sauce



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