• 1 cup Plain flour (maida)
  
• 2 tbsp Warm oil
  
• Water to knead dough
  

• 2 large Potatoes (boiled, peeled, mashed)
  
• 1/2 cup Onion finely chopped
  
• 1/2 tsp Ginger crushed
  
• 1/2 tsp Garlic crushed
  
• 2-3 Green chillies crushed
  
• 1 tbsp Coriander finely chopped
  
• 1/2 tsp Lemon juice
  
• 1/2 tsp Turmeric powder
  
• 1/2 tsp Garam masala
  
• 1/2 tsp Coriander seeds crushed
  
• 1 tsp Red chilli powder
  
• Salt to taste
  
• Oil to deep fry
  

For Dough

• Make well in the flour.
  
• Add oil, salt and little water.
• 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.
• Re-cover.
  

• 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 kitchen paper.
  
• Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.