Name: samosa recipe by Anjali sahu at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
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; 1 ⁄2 teaspoon turmeric; 1 ⁄2 teaspoon garam masala; 1 ⁄2 teaspoon red chili powder; salt as per taste

Ingredients Serving: 1

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
1 ⁄2 teaspoon turmeric
1 ⁄2 teaspoon garam masala
1 ⁄2 teaspoon red chili powder
salt as per taste

Instructions

Mix together the flour, oil and salt. Add a little water, until mixture becomes crumbly.
Keep adding water, kneading the mixture till it becomes a soft pliable dough. Cover with a moist cloth and set aside for 20 minutes.
Beat dough on a work surface and knead again. Cover and set aside.
FILLING. Heat 3 tbsp oil. Add ginger, garlic, green chillies and few coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
Stir fry for 2 minutes. Add potatoes. Stir fry for 2 minutes. Set aside and allow to cool. Divide dough into 10 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval. Cut into 2 halves. Run a moist finger along the diameter. Roll around finger to make a cone. Place a tablespoon of the filling into the cone.
Seal the third side using a moist finger. Deep fry the samosas on low to medium heat until light brown. Serve with tomato sauce or any chutney you love.

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