- 1 cup plain flour (maida)
- 2 tbsp. oil
- water to knead dough
- 3 potatoes large boiled, peeled, mashed
- 2 onion finely chopped
- 1 green chillies crushed
- 1 tsp. ginger crushed
- 1 tsp. garlic crushed
- 1 tsp. garam masala
- 1 tsp. coriander seeds crushed
- 1 tsp. red chilli powder
- 1 tsp. coriander finely chopped
- 1 lemon juice extracted
- 1 tsp. turmeric powder
- salt to taste
- oil to deep fry
- Take flour on a plain surface or plate.
- Add little oil, salt and water.Mix well till it become breakable.
- Add more water slowly, manipulating into delicate flexible batter.
- Cover it with cloth and keep aside for 10-15 minutes.
- Beat batter on work surface and manipulate once more.
- Heat 4 tbsp. oil in a pan and 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 another 2 minutes than add potatoes. Stir more for 2 minutes.
- Take out masala in a bowl and let it rest until cool.
- Make a thin round with the dough.
- Cut the round dough into two halves. Apply water side ways.
- 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.