Samosa

The popular Indian vegetarian version of Samosa contains flour (maida), potato, onion, spices, green chili. It is often eaten with chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Non-vegetarian versions can contain meat (e.g. keema) or sometimes fish filling. In Central Asia, the most popular filling for samsa is lamb and onions, although non-meat (pumpkin, potato) versions can also be found.

Ingredients

Pastry:

• 1 cup all-purpose flour
• 2 tablespoons vegetable oil

Filling:

• 2 large potatoes (boiled)
• 1 onion, chopped
• 2 green chilies, very finely chopped
• 3 tablespoons oil
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon garlic, crushed
• coriander seed
• 1 tablespoon cilantro, finely chopped
• 1/2 lemon, juice of
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• salt

Directions

Pastry:

1. Mix together the flour, oil and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.

Filling:

1. Heat 3 tbsp oil.
2. Add ginger, garlic, green chillies and few coriander seeds.
3. Stir fry for 1 minute, add onions and saute till light brown.
4. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
5. Stir fry for 2 minutes.
6. Add potatoes.
7. Stir fry for 2 minutes.
8. Set aside and allow to cool.
9. Divide dough into 10 equal portions.
10. Use a rolling pin, roll a piece of dough into a 5" oval.
11. Cut into 2 halves.
12. Run a moist finger along the diameter.
13. Roll around finger to make a cone.
14. Place a tablespoon of the filling into the cone.
15. Seal the third side using a moist finger.
16. Deep fry the samosas on low to medium heat until light brown.
17. Serve with tomato sauce or any chutney you love.