SAMOSAS - INDIAN

For the pastry:

* 2 cups flour
* 1/2 tsp salt
* 4 Tbsp oil
* 4 Tbsp water

For the stuffing:

* 4-5 medium potatoes, boiled in their jackets and allowed to cool
* 4 Tbsp oil
* 1 medium onion, peeled and finely chopped
* 1 cup (175 g) shelled peas
* 1 Tbsp finely grated peeled fresh ginger
3 Tbsp very finely chopped fresh
green coriander (cilantro) 1 1/2 tsp salt
* 1 tsp ground coriander seeds
* 1 tsp garam masala
* 1 tsp ground roasted cumin seeds
* 1/4 tsp cayenne pepper
* 2 Tbsp lemon juice
* oil for deep frying

* Sift the flour and salt into a bowl. Add the 4
tablespoons on oil and rub it in with your fingers until
the mixture resembles coarse breadcrumbs. Slowly add
about 4 tablespoons water -- or a tiny bit more -- and
gather the dough into a stiff ball.
* Empty the ball out on to clean work surface. Knead the
dough for about 10 minutes or until it is smooth. Make a
ball. Rub the ball with about 1/4 teaspoon oil and slip
it into a plastic bag. Set aside for 30 minutes or
longer.
* Make the stuffing. Peel the potatoes and cut them into
1/4 inch dice. Heat 4 tablespoons oil in a large frying
pan over a medium flame. When hot, put in the onion.
Stir and fry until brown at the edges. Add the peas,
ginger, green chilli, fresh coriander (cilantro), and 3
tablespoons water. Cover, lower heat and simmer until
peas are cooked. Stir every now and then and add a
little more water if the frying pan seems to dry out.
* Add the diced potatoes, salt, coriander seeds, garam
masala, roasted cumin, cayenne, and lemon juice. Stir to
mix. Cook on low heat for 3-4 minutes, stirring gently
as you do so. Check balance of salt and lemon juice. You
may want more of both. Turn off the heat and allow the
mixture to cool.
* Knead the pastry dough again and divide it into eight
balls. Keep 7 covered while you work with the eight.
Roll this ball out into a 7 inch (18 cm) round. Cut it
into half with a sharp, pointed knife. Pick up one half
and form a cone, making a 1/4 inch wide (5 mm),
overlapping seam. Glue this seam together with a little
water. Fill the cone with about 2 1/2 tablespoons of the
potato mixture. Close the top of the cone by sticking
the open edges together with a little water. Again, your
seam should be about 1/4 inch (5 mm) wide. Press the top
seam down with the prongs of a fork or flute it with
your fingers. Make 7 more samosas.
* Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep
frying over a medium-low flame. You may use a small,
deep, frying pan for this or an Indian karhai. When the
oil is medium hot, put in as many samosas as the pan
will hold in a single layer. Fry slowly, turning the
samosas frequently until they are golden brown and
crisp. Drain on paper towel and serve hot, warm, or at
room temperature.