1Sift the flour and salt into a bowl.
2Add 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.
3Empty the ball out on to clean work surface.
4Knead the dough for about 10 minutes or until it is smooth.
5Make a ball. Rub the ball with about 1/4 teaspoon
6oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
1Make the stuffing.
2Peel the potatoes and cut them into 1/4 inch dice.
3Heat 4 tablespoons oil in a large frying pan over a medium flame.
4When hot, put in the onion. Stir and fry until brown at the edges.
5Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Lower heat and simmer
6until peas are cooked. Stir every now and then and add a little more water if the
7frying pan seems to dry out.
8Add the diced potatoes, salt, coriander seeds, Garam Masala, roasted cumin,
9cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring
10gently as you do so.
11Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.
12Final Steps to making Samosa
13Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight.
14Roll this ball out into a 7 inch (18 cm) round.
15Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), and overlapping seam.
16Glue this seam together with a little water.
17Fill the cone with about 2 1/2 tablespoons of the potato mixture.
18Close the top of the cone by sticking the open edges together with a little water.
19Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down withthe prongs of a fork or flute it with your fingers. Make 7 more samosas.
21Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame.
22You may use a small, deep, frying pan for this or an Indian wok.
23When the oil is medium hot, put in as many samosas as the pan will hold in a single layer.
24Fry slowly, turning the samosas frequently until they are golden brown and crisp.
25Drain on paper towel and serve hot, warm, or at room temperature.