Samosa

Ingredients:

For the pastry:

All purpose flour- 2 1/3 cups(12 oz)

Butter - 3 tbsp(melted)

Warm water - Around 3/4 cup

Salt to taste

For the filling:

Potatoes- 1 lb (cooked and mashed)

Cumin seeds - 1 1/2 tsp

Ginger - 1 tsp , chopped

Chili powder - 1/2 tsp

Green chili - 1, finely chopped

Cilantro - 1/4 bunch

Chaat masala - 1 tsp ( i used store brought ones)

Juice of 1 lemon

Salt to taste

Oil for frying

To make pastry:

1. Sift flour and salt into a bowl and stir in the melted butter.

2. Add enough warm water to form a firm dough.

3. Knead dough lightly until smooth.

4. Wrap in plastic wrap and set aside for 20 minutes.

To make the filling:

1. Heat around 4 tsp of oil in a pan, toast the cumin seeds until fragrant.

2. Stir in the ginger and add the mashed potatoes, chili powder and green chili. Cook for 3 minutes.

3. Add cilantro, chaat masala, lemon juice and salt. Mix well and remove from heat and let cool.

Assembling:

1. Divide the dough into 6 portions. Shape each portion into an oval and roll out on a lightly floured work surface until oval is 9 in long and 6 in wide.

2. Cut each oval crosswise.

3. Place one half-oval on your hand with the straight edge in line with your forefinger. Wet a finger and run along the straight edge to moisten.

4. Place fingers of your other hand in center of the half-ovel, folding in sides so edges overlap to form a cone. Press overlapped edges to seal and hold cone with open end uppermost.

5. Spoon the potato mixture into cone and use a wet finger to moisten edge of opening. Pinch edges of opening together to seal and enclose filling. Place samosa on a lightly floured baking sheet.

6. Repeat with remaining dough and potato filling.

7. Heat oil in a kadhai. Fry the samosas until crisp and dark golden brown,3-4 minutes.