Samosas (Fried) - cooking recipe

Ingredients

2 1/4 cups self rising flour
6 tablespoons light butter, cold and cut into pieces
3/4 cup water
1 tablespoon ground fenugreek
1 teaspoon kosher salt
4 tablespoons olive oil
2 lbs russet potatoes
1 small onion, chopped
1 teaspoon ginger, freshly grated
1 garlic clove, grated
1 teaspoon coriander seed
2 tablespoons cilantro, finely chopped
2 tablespoons lemon juice
1 teaspoon turmeric
1 teaspoon garam masala
4 chili peppers, Calabrian, diced

Preparation

Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft.
Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Knead the dough until dry ingredients are fully blended.
Wrap in plastic wrap and set aside for 20 minutes.
Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro, lemon juice, turmeric, peppers, and garam masala.
Stir fry for 2 minutes.
Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool.
Heat enough oil to immerse the largest samosa to 375\u00b0F.
Divide dough into 8 equal portions.
Use a rolling pin, roll a piece of dough into a 5\" oval, as flat as you can make it. Cut in half.
Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.