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- 1 tablespoon vegetable oil
- Pinch hing (pre-mixed Indian spice, may be omitted)
- 1/2 teaspoon cumin/mustard/sesame seed mixture
- 1 medium Onion, finely chopped
- 1-tablespoon fresh coriander leaves
- (cilantro), chopped
- 1/2-tablespoon amchur (mango) powder or 1 tablespoon lemon juice
- 1 teaspoon cumin/coriander powder
- 1/2 teaspoon salt
- Pinch of hot red pepper powder
- 3 medium potatoes, boiled, peeled and cut into very small pieces
- 1/4 cup frozen Peas (optional)
Or substitute eggroll covers for dough
To make the samosa filling: Heat vegetable oil, hing and cumin/mustard/sesame seed mixture in a skillet. When the seeds pop, add Onion and coriander. Sauté until the Onion becomes translucent, then add amchur powder or lemon juice, cumin/coriander powder, salt and hot red pepper powder. Sauté a few minutes, then add potatoes and Peas. Mix well and sauté just until heated through, then remove from heat and set aside.
To make the samosa dough: Mix flour, vegetable oil, rice flour and salt in a bowl. Add water gradually (about 1/4 cup) 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.