For cover:
 1 cup plain flour (maida)
 2 tbsp cooking oil
 water to knead dough
For filling:
 2 potatoes largeboiled, peeled, mashed
 1 onion finely chopped
 2 green chillies crushed
 ½ tsp ginger crushed
 ½ tsp garlic crushed
 1 tbsp coriander finely chopped
 ½ lemon juice extracted
 ½ tsp turmeric powder
 ½ tsp garam masala
 ½ tsp coriander seeds crushed
 1 tsp red chilli powder
 salt to taste
 oil to deep fry

For dough:
1

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.

For filling:
2

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, sauté till light brown. Add coriander, lemon, turmeric, salt, red chillis, garam masala.Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed:
3

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.

Ingredients

For cover:
 1 cup plain flour (maida)
 2 tbsp cooking oil
 water to knead dough
For filling:
 2 potatoes largeboiled, peeled, mashed
 1 onion finely chopped
 2 green chillies crushed
 ½ tsp ginger crushed
 ½ tsp garlic crushed
 1 tbsp coriander finely chopped
 ½ lemon juice extracted
 ½ tsp turmeric powder
 ½ tsp garam masala
 ½ tsp coriander seeds crushed
 1 tsp red chilli powder
 salt to taste
 oil to deep fry

Directions

For dough:
1

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.

For filling:
2

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, sauté till light brown. Add coriander, lemon, turmeric, salt, red chillis, garam masala.Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed:
3

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.

Samoosas