- 1 tbsp. Cilantro (finely chopped)
- ? tsp. All spice powder
- ? tsp. Garlic (crushed)
- ? tsp. Ginger (crushed)
- ? no. Lemon (juice)
- 1 no. Onion (chopped)
- 2 nos. Potato (large, boiled)
- ? tsp. Red Chilies (powder)
- Salt to taste
- ? no. Turmeric (powder)
- 1 cup All Purpose Flour
- 2 tbsps. Vegetable Oil
- 2 nos. Green Chilies (crushed)
Dough : Mix together the flour, oil, salt and little water till crumbly. Keep adding little water kneading the mixture into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on worksurface and knead again. Re-cover.
Filling : 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.
Divide the dough into 10 equal size pieces. Use the rolling pin to roll a piece into a 5″ oval. 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 the third side using the moist finger. The samosas can now be deep fried on low to medium heat till light brown. Serve hot with chutneys or tomato sauce.
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