Ingredients
1 1/2 cups Al Purpose Flour
1 3/4 teaspoon Salt
1/3 cup Vegetable Oil
7 tablespoons Ice Water
1 teaspoon Ground Coriander
1/2 cup Yellow Onions, Chopped
2 teaspoons Ginger, Minced
2 cloves Garlic, Minced
1 piece Serrano Pepper, Minced
1 teaspoon Garam Masala
1/2 teaspoon Turmeric
1/8 teaspoon Cayenne Pepper
2 pieces Potatoes, Diced and Boiled
1/2 cup Peas
2 tablespoons Cilantro
2 teaspoons Lemon Juice
Preparation
Sift flour and salt into medium bowl.
Add 1 tablespoon vegetable oil and rub mixture between hands to evenly distribute.
Add 6 tablespoons ice water, mix, and work until dough comes together.
Turn into a lighlty floured surface and knead for 4 minutes into firm dough.
Cover with a towel and let rest for 30 minutes.
Heat remaining 1/4 cup oil in large skillet over medium heat.
Add coriander and cook, stirring for 10 seconds.
Add onions and ginger and cook, stirring for about 5 minutes.
Add garlic, serrano pepper, garam masala, salt, turmeric, and cayenne and cook, stirring for 1 minute.
Remove from heat and add cilantro and lemon juice and stir to combine. Let cool.
Preheat deep fryer oil to 350 degrees.
On a lightly floured surface, knead dough for 1 minute.
Divide into 2 equal portions and roll each into 1/2 inch thick rope.
Cut each into 8 equal parts and roll into smooth balls.
Place each ball on floured surface and roll into thin circles, about 6 inches in diameter. Cut each circle in half.
Spoon 2 teaspoons of filling in center of each half circle.
Brush edges with water and fold dough over filling, pressing to seal.
Place on baking sheet and repeat with remaining ingredients.
Add samosas to hot oil in batches and fry, turning until golden brown, about 10 minutes.
Remove with slotted spoon and drain on paper towels.
Serve hot with mango curry.
