1 tablespoon vegetable oil
1/2 teaspoon cumin/mustard/sesame seed mixture
1 tablespoon fresh coriander leaves
1 tablespoon lemon juice
1 teaspoon cumin/coriander powder (curri)
3 medium potatoes, boiled, peeled and cut into very small pieces
1/4 cup frozen green
1 medium golden onion, finely chopped peas
Heat vegetable oil, hing and cumin/mustard/sesame seed mixture in a skillet. When the seeds pop, add onion and coriander. Cook until the onion becomes translucent, then add lemon juice, cumin/coriander powder, salt. Jump it on fire a few minutes, then add potatoes and peas. Mix well just until heated through, then remove from heat and set aside.
2 cups white flour
2 1/2 tablespoons vegetable oil
1 1/2 tablespoons rice flour
1/4 cup water
Mix flour, vegetable oil, rice flour and salt in a bowl. Add water gradually until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
To assemble the samosas, break off 1 1/2- to 2-inch pieces of dough and roll out into 6- to 8-inch diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.