Vegetable Samosa - cooking recipe

Ingredients

For Pastry
8 ounces plain flour
4 tablespoons cooking oil
1/2 teaspoon salt
water, to make dough
For the filling
4 large potatoes, boiled in their skin
5 ounces frozen peas
3 tablespoons oil
1 teaspoon cumin or 1 teaspoon jeera seeds
1/4 teaspoon asafoetida powder (don't worry if you don't have this)
1 inch piece ginger, peeled and grated
2 green chilies, finely chopped
2 teaspoons curry powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1 tablespoon lemon juice, instead
1 teaspoon cumin seed, dry-roasted and coarsely ground
1 teaspoon garam masala
1 1/2 teaspoons salt (to taste)
1 handful fresh coriander leaves, de-stalked and chopped
oil (for deep frying)

Preparation

For the Filling.
Cool boiled potatoes, peel and cut them into very small cubes.
Heat oil in a wok or a frying pan.
Add cumin seeds and asafoetida powder, allow seed to splutter or turn brown, not burn.
Add ginger and green chillies, fry for a minute.
Add potatoes, peas, salt, coriander powder, roasted cumin, garam masala, chilli powder, curry powder, amchoor (dry mango powder) or lemon juice. Stir well to coat potatoes and peas with spices. Cook on low heat for 5-6 minutes, stirring gently, until almost cooked. You do not want to overcook and mash the potatoes.
Adjust salt and seasoning and lemon juice. Add coriander leaves and mix.
Turn the heat off and leave the mixture open, to cool.
Making Pastry:
Place flour, salt and oil in a bowl. Rub with your fingers, like pastry flour. It should look like bread crumbs.
Make a firm dough, adding a little water at a time. I tend to make mine in a food processor these days. If making by hand, knead it well.
Keep aside for 20 minutes and then knead again, until smooth.
Making Samosas:
Make a little glue by adding 2-3 tbs. water to 1 tbs. of plain flour and mixing to a thick liquid. Keep aside.
Divide the dough into 8-9 portions and make balls, using greased hands. Keep covered with a moist muslin/handkerchief or 'j' cloth.
Mix 1 teaspoons flour with 2 tbs. water, to make a 'glue' Keep it aside.
Roll out one ball at a time on a greased surface, into an 7-8 inch circle/chapatti, approximately 2-3 mm thick. Cut it into half using a knife. You now have 2 half circles
Lift one half in your palm and bring edges together, overlapping one over the other, making a cone.
Brush a little glue on one of the overlapping edges and press the other edge over it gently with a 4-5 mm. overlap, to give the cone a good seal. If not sealed properly, it opens up during frying.
Now fill one cone with approximately 2 tbs. of the potato mix. You should have enough edge left at the top (4-5 mm.) to get a good seal. Using 'glue', press and seal the top edges together.
Make all samosas like this. Keep them covered with a moist cloth. If pastry is allowed to dry, it is more likely to burst during frying.
Heat the oil in a wok or karahi to medium heat. If the oil is too hot, samosas will be soggy and not crisp. Oil should not be 'smoking'. Test by putting a small piece of dough into it, it should sizzle and rise gently to the top.
Put as many samosa as will spread out easily in your wok and fry gently to golden brown. ( do not over fill as this can cause the oil to cool and it will make your samosa greasy) Turn them over gently a few times to ensure even browning. Take out and place on kitchen paper, to absorb surplus oil.
Serve hot with Green Mango Chutney or Tomato Ketchup.