Samosas

Ingredients: Makes 12

• 1 cup maida (all-purpose flour)
• 2 tbsp oil
• enough water to knead the maida
• salt to taste
• oil for deep frying

For the filling:                  

• 2 boiled potatoes, crumble
• 1/4 cup boiled peas
• 1/4 tsp grated ginger
• 1 tsp red chillipwd
• 1/2 tsp coriander pwd
• pinch cumin pwd
• dash of lemon juice
• pinch of garam masala
• chopped coriander leaves
• salt to taste

Method

1. Mix the maida with salt, oil, ghee, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
2.  Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts..  Add lemon juice, combine. Add the coriander leaves and turn off heat.
3.  Now that the stuffing is ready, prepare the outer layer for the samosas.
4. Roll each ball with the rolling pin into a slightly thin pancake, slightly. Take a knife and divide the rolled panckei into two by cutting through the center.
5. Now take a semi-circle piece of the dough, and make a fold in the shape of a triangle as shown in the image. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
6. Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
7. Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.
8. Remove onto absorbent paper and serve warm over a cup of chai. 

Utensils

• Chopping Board
• Paring Knife
• Bowl
• Measuring jug
• Wooden Spoon
• Tea towel for covering pastry
• Baking Sheet
• Baking Paper
• Pastry brush
• Cup for butter/oil
• Fork to whisk egg
• Stovetop
• Spare butane bottles