- Make well in the
- Add oil, salt and
- Mix well till crumbly.
- Add more water
little by little kneading into soft pliable dough.
- Cover with moist
cloth, keep aside for 15-20 minutes.
- Beat dough on work
surface and knead again.
- 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.
- Make a thin 5"
diam. round with some dough.
- 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 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
- Serve hot with
green and tamarind chutneys (refer chutneys), or tomato sauce.