Typical Indian three course: Starter

   samosa recipe:

pastry:

1 cup all-purpose flour

2 tablespoons vegetable oil

Filling

2 large potatoes

1 onion, chopped

2 green chilies, very finely chopped

3 tablespoons oil

¹⁄₂ teaspoon ginger, grated

¹⁄₂ teaspoon garlic, crushed

coriander seed

1 tablespoon cilantro, finely chopped

¹⁄₂ lemon, juice of

¹⁄₂ teaspoon turmeric

¹⁄₂ teaspoon garam masala

¹⁄₂ teaspoon red chili powder

salt

Method:

1. Mix together the flour, oil and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture until it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.
7. Heat 3 tablespoons of oil.
8. Add ginger, garlic, green chillies and few coriander seeds.
9. Stir fry for 1 minute, add onions and saute till light brown.
10. Add cilantro, lemon juice, turmeric, red chili, salt and garam masala.
11. Stir fry for 2 minutes.
12. Add the potatoes.
13. Stir fry for 2 minutes.
14. Set aside and allow to cool.
15. Divide dough into 10 equal portions.
16. Use a rolling pin, roll a piece of dough into a 5 inch ovals.
17. Cut into 2 halves.
18. Run a moist finger along the diameter.
19. Roll around finger to make a cone.
20. Place a tablespoon of the filling into the cone.
21. Seal the third side using a moist finger.
22. Deep fry the samosas on low to medium heat until light brown.

source: http://www.food.com/recipe/indian-samosa-15348