Filling
1/2 pound unpeeled russet potatoes
1-1/2 tbsp canola oil
1-1/4 cups finely-chopped onion (5 ounces)
1-1/2 tsp finely-chopped green chilies (1/4 ounce)
1/4 tsp mustard seed or cumin seed
Pinch of turmeric
Lime juice to taste

Boil potatoes until cooked through. Peel and chop into small pieces.

In a medium frying pan, place 1-1/2 tbsp of oil and add 1/4 tsp of either mustard or cumin seeds. Heat oil until seeds begin to crackle. Add the onions, green chili, and turmeric. Stir until onions begin to sweat, then add the potatoes, lime juice and salt to taste. Stir well to combine. Remove from heat.

Knead the dough well for a couple of minutes or so. Divide dough into small pieces. Roll out each piece to measure 3 inches in diameter. Cut into half down the center. Brush the cut edge with water and form dough into a cone. Fill with prepared filling, bring up pastry sides to completely cover filling, and seal with water.

Heat oil to 350°F in a deep fryer or something similar. Fry each samosa until light brown.

Serve hot with chutney.

Click here to see Geogy's tip

January 2013