Samosas (Triangular filled & fried pastry)

Ingredients:

1 cup of maida flour(all perpose flour)

2 tbsp of oil, plus extra for deep-frying

4 medium size potatoes cooked and lightly mashed

1/2 cup of frozen or fresh peas

2-3 green chillies

1 tbsp of curry leaves

1 medium size onion chopped

3/4 tsp of garlic ginger paste

1/2 tsp of turmeric powder

1/2 tsp of cumin powder

1/2 tsp of coriander leaves

1/2 of the lemon, juice

1 tbsp of freshly chopped coriander

salt to taste

Procedure:

1)Heat oil in a medium size non stick saucepan. Fry onions and green chillies for 2-3 minutes. Stir in garlic ginger paste, turmeric powder, curry leaves, cumin powder, coriander powder and salt.

2)Add peas, potatoes, fresh coriander and lemon juice, mix them and fry them for 3-4 minutes. Check the seasoning and set aside.

3)For samosa pastry, mix together the measured flour, oil, 1/4 tsp of salt and enough water to make a dough (like chapati dough). Rest it for 15-20 minutes.

4)Divide the dough into 6, then shape each piece into a square. Roll out each square on a floured surface and cut each into 2 rectangular shape pieces. remember the thinner you roll, the crisper the samosas will be.

5) Heat the non stick flat pan and place these pastry sheets on it for 2-3 secounds, each side ( dont cook the pastry sheets).

6)Take one rectangular pastry sheet and brush it with some flour and water, make cone out of it and fill the potato mixture inside and brush some more flore and water on the remaining flap, and seal. Make the remaining samosas in the same way.

7)Deep fry them in batches till nice and slitly golden in colour.

Remove them onto the absorbent kitchen towel.

Serve them hot on its own or with some khatta meetha chutney.