1 cup plain flour (maeda)
2 tablespoons of warm oil
Water for kneading dough
To fill in:
2 large potatoes, boiled, peeled and mashed
1 onion, finely chopped
2 green chillies, chopped
1/2 tsp. Ginger powder
1/2 tsp. Garlic powder
1 tablespoon. Coriander, finely chopped
1/2 extracted lemon juice
1/2 tsp. Turmeric powder
1/2 tsp. Jaram Masala
1/2 tsp. Coriander seeds ground
1 tsp. Red chilli powder salt to taste in fried oil
How to make the dough:
Make well in flour. Add oil, salt and a little water and mix well until crumbled. Add more water little by little, and knead into a soft, smooth dough. Cover with a damp cloth and set aside for 15-20 minutes. Whip the dough onto the work surface and knead again. Recovery.
To fill in:
Heat 3 tablespoons. Oil add ginger, green pepper, garlic and coriander seeds. Stir for a minute, add onions, and fry until light brown. Add coriander, lemon, turmeric, salt, red pepper and garam masala. Stir for two minutes and add the potatoes. Stir more for two minutes. cool. Stay aside.
Make a diameter of 5 fluffy. With some dough. Cut in half. Run a damp finger along the diameter. Join and press together to make a cone. Put a tablespoon. To fill in the cone and seal the third side as above. Make from five to six. Apply the hot oil, and fry over a low to medium heat until light brown. Do not fry it on top, otherwise the samosas will turn oily and moist. Line it up on a shelf or kitchen paper. Serve hot with green chutney, tamarind (chutney) or tomato sauce.